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- 1 1/4 cups semi-sweet or milk chocolate chips
- 2 tbsp unsalted butter or heavy cream (for smoothness)
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Instructions
1. Make the Shortbread Base: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the prepared pan and prick lightly with a fork. Bake for 20–25 minutes or until lightly golden. Let cool completely.
2. Make the Caramel Layer: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, syrup, and condensed milk. Bring to a boil, then reduce heat and simmer for 6–8 minutes, stirring constantly, until the caramel thickens and deepens in color.
Pour the caramel over the cooled shortbread and smooth it out. Let it set at room temperature or in the fridge for faster results.
3. Make the Chocolate Topping: Melt the chocolate chips and butter (or cream) together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts. Stir until smooth.
Spread the melted chocolate over the caramel layer. Tap the pan gently to level the chocolate, then let it set completely—either at room temperature or in the fridge.
4. Slice and Serve: Once the bars are fully set, lift them out using the parchment paper. Slice with a sharp knife (warm it for cleaner cuts). Store in an airtight container for up to 5 days.
Tips & Variations
- Want a salted caramel kick? Sprinkle flaky sea salt over the chocolate layer before it sets.
- Swap semi-sweet chocolate for dark chocolate for a richer flavor.
- Add chopped toasted nuts or even a layer of peanut butter between the caramel and chocolate for a creative twist.
Whether you’re a seasoned baker or a kitchen newbie, these chocolate and caramel shortbread bars are a foolproof way to impress. Just be prepared — they will disappear fast.
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