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Salted-Caramel Chocolate Shortbread Bars

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by: Sugar and Charm
Updated Dec 2, 2014
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These fudgy, salted-caramel shortbread bars will pretty much make you fall in love with salted-caramel all over again. The delicious buttery crust and melt-in-your-mouth caramel will make these a hit!

More About This Recipe

  • Salted caramel is everywhere you look these days. From bakeries to coffee shops -- seems like everyone is joining the fun. And now, so are we!

    Even though salted caramel is not entirely new, I'm still head over heels for a perfect salted-caramel recipe, especially if it's something different and fun.

    These  Salted-Caramel Chocolate Shortbread Bars fit the bill and pretty much made me fall in love with salted caramel all over again.

    Let's start with the shortbread crust is absolutely delicious with its buttery goodness and melt-in-your-mouth cookie texture. Just mix it up and press it in the pan. Bake it and let 'er cool down.

    Next is the perfect gooey caramel center. It's not too sweet, but compliments the other ingredients.

    Finally, the fudgy top layer… it's rich and dark and has the perfect snap to it when you bite into the bar. A pinch of salt on top is just the right partner for the chocolate.

    Cut them into squares and serve 'em up.

    These bars are a yummy way to serve up a quick treat for guests that they can grab right off the platter. Just be careful you don't eat them all before the party!

    Cut 'em into cute patterns using cookie cutters if you want to fit a theme of a party. Think hearts, shapes or even animals for a kids' party.

    Sugar and Charm shares her love for entertaining, baking and design on her own blog, sugarandcharm. Check her Tablespoon member profile for great new recipes!

Salted-Caramel Chocolate Shortbread Bars

  • Prep Time 10 min
  • Total 60 min
  • Servings 12
  • Ingredients 13
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Ingredients

SHORTBREAD LAYER:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

CARAMEL LAYER:

  • 2 (14 ounce) cans sweetened condensed milk
  • 1/2 cup sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter
  • 3 tablespoons light corn syrup

CHOCOLATE LAYER:

  • 1 bag dark chocolate chunks
  • 1 tablespoon light corn syrup
  • 1/2 cup (1 stick) butter, cubed
  • Coarse salt for topping

Instructions

  • Step 
    1
    SHORTBREAD LAYER: Preheat the oven to 325°F. Beat 2 sticks butter and 1/2 cup sugar on medium speed until light and fluffy.
  • Step 
    2
    In a separate bowl combine flour, baking powder and salt; blend with a whisk. With the mixer on low, add the flour mixture to the butter mixture and blend until incorporated.
  • Step 
    3
    Coat a 9x9x3 baking pan with non-stick baking spray. Add shortbread batter and press evenly. Bake 15 to 20 minutes. Remove and let it cool before proceeding.
  • Step 
    4
    CARAMEL LAYER: Heat the sweetened-condensed milk, 1/2 cup sugar, 1-1/2 sticks butter and 3 tablespoons corn syrup in a medium sauce pan.
  • Step 
    5
    Stir the ingredients over low heat until the butter is melted, then bring the mixture to a boil, stirring constantly. It should turn a light brownish-beige color. If the mixture separates, you can put it in a mixer and beat on high to get the correct texture back.
  • Step 
    6
    Once the caramel is done, pour it over the cooled shortbread layer, and place pan in the refrigerator for at least 30 minutes so the caramel can set.
  • Step 
    7
    CHOCOLATE LAYER: Add 1 bag dark chocolate chunks, 1/2 cup butter and 1 tablespoon corn syrup to a double broiler (or a metal bowl placed over simmering water). Stir constantly until chocolate is fully melted. Once the chocolate is melted, pour over the caramel layer. Let bars cool before sprinkling lightly with coarse salt. Enjoy!

Nutrition

No nutrition information available for this recipe
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