Salted Caramel Chocolate Shortbread Bars Recipe

If you’re looking for a dessert that’s rich, buttery, and perfectly balanced between sweet and salty, these Salted Caramel Chocolate Shortbread Bars will be your new favorite. With three decadent layers—a crisp shortbread base, a smooth caramel center, and a glossy chocolate top—these bars are elegant enough for a special occasion yet easy enough for a cozy night in.

Ingredients

For the Shortbread Layer:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 tsp salt

For the Caramel Layer:

• 1 cup (2 sticks) unsalted butter

• 1 cup packed light brown sugar

• 4 tbsp light corn syrup (or golden syrup)

• 2 (14 oz) cans sweetened condensed milk

For the Chocolate Layer:

• 1 1/2 cups semi-sweet or dark chocolate chips

• 2 tbsp unsalted butter (optional, for a glossy finish)

• Flaky sea salt, for topping

• Instructions

  1. Make the Shortbread:

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.

  2. In a large bowl, cream together softened butter and sugar until light and fluffy.

  3. Add flour and salt; mix until a dough forms.

  4. Press evenly into the bottom of the prepared pan. Prick all over with a fork.

  5. Bake for 20–22 minutes or until lightly golden. Let cool completely.

  2. Prepare the Caramel Layer:

  1. In a saucepan, melt butter over medium heat.

  2. Stir in brown sugar, corn syrup, and sweetened condensed milk.

  3. Bring to a gentle boil, stirring constantly. Cook for 10–15 minutes until mixture thickens and turns a rich golden color.

  4. Pour over the cooled shortbread layer. Spread evenly.

  5. Let it cool for about 30 minutes or until set.

  3. Add the Chocolate Layer:

  1. Melt chocolate chips and butter in a heatproof bowl over simmering water (double boiler) or in the microwave in 20-second bursts.

  2. Pour over the caramel and spread evenly.

  3. While the chocolate is still soft, sprinkle lightly with flaky sea salt.

  4. Chill until chocolate is firm (about 1 hour in the fridge).

  5. To Serve:

     Remove bars from pan using the parchment paper. Cut into squares or bars with a sharp knife. Wipe the knife clean between cuts for neat edges.

  6. Tips:

     • For a twist, use milk chocolate or swirl in some white chocolate on top.

     • Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.

     Enjoy the buttery crunch, gooey caramel, and rich chocolate in every bite!