Chocolate Caramel Shortbread
Highlighted under: Sweet Craft
I love creating sweet treats in my kitchen, and Chocolate Caramel Shortbread is one of my all-time favorites. The combination of buttery shortbread, rich caramel, and smooth chocolate creates a delightful dessert that always impresses my family and friends. With perfectly balanced flavors and textures, these bars are perfect for any occasion. I especially enjoy making them for celebrations, where they disappear quickly. If you haven't tried this tempting treat yet, it's time to indulge in the luxury of homemade goodness!
When I first made Chocolate Caramel Shortbread, I was amazed at how the three layers complemented each other perfectly. The buttery shortbread base adds a delightful crunch, while the gooey caramel layer brings a sweet richness that’s hard to resist. I found that using high-quality chocolate for the topping made a significant difference, elevating the entire dessert.
Over the years, I’ve experimented with different variations, and I’ve discovered that adding a sprinkle of sea salt on top just before serving takes the flavor to a whole new level. It balances the sweetness beautifully and enhances the overall experience.
Why You Will Love This Recipe
- Rich chocolate flavor paired with buttery shortbread
- Gooey caramel layer that melts in your mouth
- Perfect for sharing at parties or enjoying solo
Understanding the Ingredients
Each component of the Chocolate Caramel Shortbread plays a crucial role in both flavor and texture. For the shortbread base, using unsalted butter ensures you have full control over the saltiness of the dessert. The creaming process, where butter and sugar are mixed until light and fluffy, is vital; it incorporates air, leading to a tender crumb when baked. Opt for a higher quality all-purpose flour, as it can enhance the base's overall texture, providing a buttery yet sturdy structure for the layers above.
The caramel layer is what truly elevates this dessert. Brown sugar adds depth and a hint of molasses flavor, while sweetened condensed milk adds richness and creaminess that makes the caramel irresistibly gooey. Be cautious with the boiling stage; constant stirring is crucial during the initial mixture phase, but avoid stirring once it reaches a boil to prevent crystallization, which can lead to a grainy texture in your caramel.
Technique Tips for Success
When preparing the shortbread, keep an eye on baking times. You want the edges to be just golden; over-baking can lead to a dry base. If you find the shortbread hard to cut after cooling, let it sit in the refrigerator for a bit; this will firm it up and make cutting into neat squares much easier. Use a sharp knife or a pizza cutter for clean edges without crumbling the layers.
For the caramel layer, ensure that all the ingredients are well combined before allowing the mixture to boil. A heavy-bottomed saucepan is ideal as it distributes heat evenly, preventing scorching. If your caramel isn't coming to a smooth consistency, a quick whisk off the heat can solve minor separation issues. Allow the caramel to cool slightly before layering it over the shortbread to maintain texture; pouring hot caramel directly onto the shortbread might warp the base.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Prepare Shortbread Base
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until the mixture resembles coarse crumbs.
Make Caramel Layer
In a saucepan over medium heat, combine the brown sugar, butter, and sweetened condensed milk. Stir continuously until the mixture comes to a boil. Let it boil for 5 minutes without stirring.
Prepare Chocolate Topping
In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Allow to cool at room temperature, then refrigerate until fully set.
Serve
Once set, cut into squares and serve. Enjoy your delicious Chocolate Caramel Shortbread!
Pro Tips
- For an extra touch, sprinkle a little sea salt over the chocolate topping before it sets. This will enhance the flavors beautifully and add a delightful contrast to the sweetness.
Serving Suggestions
These Chocolate Caramel Shortbread squares are delightful on their own, but you can elevate the presentation by dusting them with a light sprinkle of sea salt before the chocolate sets. The salt enhances the sweet flavors and adds a gourmet touch that makes them perfect for special occasions. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a scrumptious dessert that combines warm and cold elements.
For a flavor twist, consider adding a teaspoon of instant espresso powder to the chocolate topping; it heightens the chocolate flavor without overpowering the caramel. Alternatively, a splash of peppermint extract during the chocolate melting phase can create a festive treat during the holidays.
Storage and Make-Ahead Tips
These treats can be made in advance, making them an ideal choice for parties and potlucks. Store cut squares in an airtight container at room temperature for up to a week, or refrigerate them to prolong freshness. If you refrigerate, allow the squares to come to room temperature before serving to enjoy the layered textures at their best.
For extended storage, freeze the uncut bars. Wrap them tightly in plastic wrap and then in aluminum foil or a freezer-safe container. They can last up to two months in the freezer. When ready to serve, thaw them overnight in the refrigerator, then bring back to room temperature for the perfectly balanced flavors and textures.
Questions About Recipes
→ Can I use salted butter for the shortbread?
Yes, but if you do, omit the additional salt in the recipe.
→ How long do these bars last?
They can be stored in an airtight container in the refrigerator for up to a week.
→ Can I use a different type of chocolate?
Absolutely! Dark chocolate or milk chocolate can be substituted based on your preference.
→ Is there a vegan option for this recipe?
You can substitute the butter with vegan butter and use a dairy-free chocolate for a vegan version.
Chocolate Caramel Shortbread
I love creating sweet treats in my kitchen, and Chocolate Caramel Shortbread is one of my all-time favorites. The combination of buttery shortbread, rich caramel, and smooth chocolate creates a delightful dessert that always impresses my family and friends. With perfectly balanced flavors and textures, these bars are perfect for any occasion. I especially enjoy making them for celebrations, where they disappear quickly. If you haven't tried this tempting treat yet, it's time to indulge in the luxury of homemade goodness!
Created by: Daphne Collins
Recipe Type: Sweet Craft
Skill Level: Intermediate
Final Quantity: 16 servings
What You'll Need
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
How-To Steps
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until the mixture resembles coarse crumbs. Press the mixture into the bottom of a greased 9x9-inch pan evenly and bake for 20 minutes or until lightly golden.
In a saucepan over medium heat, combine the brown sugar, butter, and sweetened condensed milk. Stir continuously until the mixture comes to a boil. Let it boil for 5 minutes without stirring. Remove from heat and add the vanilla extract. Pour the caramel over the baked shortbread layer and return to the oven for an additional 10 minutes.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Allow to cool at room temperature, then refrigerate until fully set.
Once set, cut into squares and serve. Enjoy your delicious Chocolate Caramel Shortbread!
Extra Tips
- For an extra touch, sprinkle a little sea salt over the chocolate topping before it sets. This will enhance the flavors beautifully and add a delightful contrast to the sweetness.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g