Chocolate Caramel Shortbread Bars
User Reviews
4.7
Chocolate Caramel Shortbread Bars
Description
This recipe makes dense, buttery shortbread that forms the foundation of the bars. The dough is divided partly to form a pressed base, which is baked first to ensure a set, crisp bottom. The caramel layer is made by melting caramel bits with heavy cream until smooth and spread evenly over the cooled shortbread. Chocolate chips are then sprinkled on top to add a sweet, slightly bitter contrast that complements the caramel's richness.
Remaining dough is shaped into small balls and placed on top, which bake alongside to create a varied texture with crumbly, golden bits scattered over the chocolate and caramel. The bars combine the firmness of baked shortbread with the softness of melted chocolate and gooey caramel, making for a rich and indulgent treat.
These bars can be cut into squares once cooled, serving as a dessert or snack that pairs well with coffee or milk. The balance of sugar, butter, and chocolate along with the caramel topping provides complexity in sweetness and texture.
Ingredients
- 2 cups butter room temperature
- 1 1/2 cups powdered sugar
- 1 cup granulated sugar
- 6 teaspoons vanilla extract
- 4 cups all-purpose flour
- 14 ounce caramel bits for baking, in bag
- 1/3 cup heavy whipping cream
- 12 ounces chocolate chips semi-sweet
Instructions
- Preheat the oven to 325 degrees. Line a 9×13 baking dish by with parchment paper and spray it with a nonstick baking spray.
- In a large bowl, add the butter, powdered sugar, granulated sugar, and vanilla. Beat with a hand mixer on medium until the butter is well combined.
- Gradually add in the flour and beat until all of the flour is added. The shortbread will be crumbly but should hold it’s shape when pinched together.
- Take 3-4 cups of the shortbread dough and firmly press it into the bottom of your prepared pan.
- Bake for 25 minutes or until the base is set and the edges are golden. Set aside to cool.
- Pour the caramels and heavy cream into a saucepan and stir together on the stovetop until it’s all melted and gooey. Pour the caramel sauce over the cookie base and spread to the edges with an offset spatula.
- Evenly sprinkle the chocolate chips all over the top of your caramel layer.
- Using a small cookie scoop, scoop out dough balls from the remaining dough. Roll the dough into a ball and press it flat like a disc. Lay them over your chocolate chip layer allowing them to overlap a little.
- Bake for 35-40 minutes until the top is golden brown. Set out at room temperature to cool completely.
- Cut and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 47mg | 16% |
| Sodium | 179mg | 7% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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