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Chocolate Caramel Shortbread Bars

These Chocolate Caramel Shortbread bars start with buttery shortbread spread with smooth caramel and chocolate. Similar to a homemade Twix bar.
Prep Time30 mins
Cook Time15 mins
Additional Time45 mins
Total Time1 hr 30 mins
Cuisine: American
Servings: 3 dozen
Author: Mallory

Ingredients

For the Shortbread

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 2 cups plus 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

For the Caramel Layer

  • 2 and 2/3 cup sugar
  • 1/2 cup butter cut into small pieces
  • 2/3 cup heavy cream room temperature
  • 1/2 teaspoon salt

For the chocolate layer

  • 2 and 1/2 cups chocolate chips milk or semisweet. I used semi-sweet
  • 3 tablespoons shortening

Instructions

  • Preheat oven to 350 F. In the bowl of a stand mixer, cream together the butter, sugar and vanilla until combined. Add the flour and sprinkle in the salt. Mix just until the dough forms a ball.
  • Pat the mixture into the bottom of a greased 9 x 13 inch baking pan. Bake for 15-17 minutes or until set and lightly browned. Let cool completely
  • Before starting to make the caramel, have all the ingredients measured and ready. Dump the sugar in the bottom of a heavy saucepan. Over medium high heat, melt the sugar stirring or whisking constantly. It may clump as it melts, but that is okay. Keep stirring. Stir until the sugar is melted and a deep caramel color.
  • As soon as it is the right color, add the butter and whisk until melted. Remove from the heat. Pour the heavy cream in very slowly whisking as you go. Whisk until smooth. Let cool for about 5 minutes and then pour onto the cooled shortbread. Let cool slightly.
  • To make the chocolate layer, place the chocolate chips and shortening in a microwave proof bowl. Melt in the microwave in 15 second intervals, stirring between each. When the chocolate is smooth, pour onto the cooled caramel and spread evenly.
  • Let set completely before cutting.

Nutrition

Serving: 1bar