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Chocolate Caramel Shortbread Bars Recipe

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★★★★★

4.7 from 68 reviews

These Chocolate Caramel Shortbread Bars are a decadent layered treat featuring a buttery shortbread base, a gooey caramel center, and a rich semi-sweet chocolate topping, all crowned with buttery shortbread dough discs. Perfect for dessert lovers craving a combination of sweet, buttery, and chocolatey flavors in every bite.

Ingredients

Scale

Shortbread Base and Topping

  • 2 cups butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 1 cup granulated sugar
  • 6 teaspoons vanilla extract
  • 4 cups all-purpose flour

Carmel Layer

  • 14 ounce bag baking caramel bits
  • 1/3 cup heavy whipping cream

Chocolate Layer

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and spray lightly with nonstick baking spray to ensure easy removal.
  2. Mix Butter and Sugars: In a large bowl, combine the room temperature butter, powdered sugar, granulated sugar, and vanilla extract. Using a hand mixer on medium speed, beat until the mixture is well combined and creamy.
  3. Add Flour: Gradually add in the all-purpose flour to the butter mixture, continuing to beat until all flour is incorporated. The dough will be crumbly but should hold together when pinched.
  4. Form Shortbread Base: Reserve about 3 to 4 cups of the dough. Firmly press this portion into the bottom of the prepared pan to create an even base layer.
  5. Bake Base: Bake the shortbread base in the preheated oven for 25 minutes or until it is set and golden around the edges. Remove from oven and allow to cool slightly.
  6. Prepare Caramel Sauce: In a saucepan over the stovetop, combine the caramel bits and heavy whipping cream. Stir continuously until the caramel is fully melted and smooth, forming a gooey sauce.
  7. Assemble Caramel Layer: Pour the warm caramel sauce evenly over the cooled shortbread base, spreading it carefully to the edges with an offset spatula.
  8. Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer to create a chocolatey top.
  9. Prepare Shortbread Topping: Using a small cookie scoop, portion out balls of the remaining shortbread dough. Roll each into a ball and gently flatten into discs. Arrange these discs overlapping slightly over the chocolate chip layer.
  10. Bake Final Bars: Return the assembled pan to the oven and bake for 35 to 40 minutes until the top shortbread discs are golden brown. Remove from oven and allow the bars to cool completely at room temperature.
  11. Slice and Serve: Once cooled, cut the bars into squares and serve. Enjoy these rich, layered chocolate caramel shortbread bars!

Notes

  • Make sure the butter is at room temperature to ensure easy mixing and smooth dough consistency.
  • Line the baking pan with parchment paper for easy removal and cleaner presentation.
  • Allow the bars to cool completely before cutting to avoid melting or breaking apart.
  • Store leftovers in an airtight container at room temperature or refrigerate if preferred.
  • For a variation, you can sprinkle sea salt flakes on top before the final bake for a salted caramel twist.

Keywords: Chocolate Caramel Shortbread Bars, caramel bars, chocolate dessert bars, shortbread bars, layered dessert

Find it online: https://lieblingsmahlzeit.com/chocolate-caramel-shortbread-bars-recipe/