Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup granulated sugar; 6 tablespoons unsalted butter; 1/2 cup sweetened condensed milk; 1/4 teaspoon salt; 1 cup dark chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Caramel Shortbread, especially when I want to impress my friends and family. The combination of buttery shortbread, rich caramel, and luscious chocolate is a showstopper. After making this treat, I realized that the secret to the perfectly balanced flavors lies in allowing the caramel to cool slightly before adding the chocolate layer. This ensures that the chocolate sets beautifully on top without mixing into the caramel. Trust me, once you take a bite, you'll crave this indulgent dessert time and time again.

Created by

Tessa Wright

Last updated on 2026-01-05T23:25:10.756Z

Creating this Chocolate Caramel Shortbread was quite the adventure! I experimented with different caramel recipes, eventually landing on a method that involves using brown sugar for a deeper flavor. The rich undertones added so much to the final product. I also discovered that keeping the shortbread slightly underbaked contributes to a wonderfully crumbly texture that pairs perfectly with the chewy caramel.

One of my favorite tips is to use high-quality chocolate for the topping. A good chocolate makes all the difference! It adds a glossy finish and a depth of flavor that elevates this dessert to a whole new level. Each layer complements the others beautifully, making each bite a harmonious experience.

        Why You'll Love This Recipe
        The perfect balance of buttery, crunchy, and chewy textures.
Decadent layers of rich chocolate and luscious caramel.
An impressive treat that's surprisingly easy to make!

      

Mastering the Shortbread Base

The shortbread base is the foundation of this delightful treat and achieving the perfect texture is crucial. To ensure a tender yet sturdy crust, make sure to cream the butter and powdered sugar thoroughly until fluffy; this process incorporates air, which helps the shortbread rise slightly during baking. When pressing the dough into the pan, keep it an even thickness to promote uniform baking. You'll know it's ready when it has a light golden color and a slight firmness to the touch after baking.

An excellent technique to enhance flavor is to incorporate a hint of vanilla extract into the shortbread dough. It adds a subtle warmth that complements the sweetness of the caramel and the richness of the chocolate. Additionally, for a gluten-free variation, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend, which will yield similar texture results.

Perfecting the Caramel Layer

Caramel can be tricky, but it’s essential for the success of this recipe. Use a heavy-bottom saucepan to promote even heating and prevent the sugar from burning. Stirring constantly as the sugar melts helps avoid graininess. Look for a deep amber color, which indicates that the caramel has reached the right stage. Keep in mind that if your caramel becomes too thick after cooling, you can add a teaspoon of water and gently reheat it to restore its pourable consistency before layering it on the shortbread.

Patience is key when adding the sweetened condensed milk; be sure to remove the caramel from heat before stirring it in. This prevents curdling and ensures that the caramel retains its smooth, glossy finish. If you want to elevate the flavor profile, try adding a teaspoon of vanilla extract to the caramel mixture right after removing it from the heat.

Finishing Touches with Chocolate

Melting the chocolate properly is vital to achieve a shiny, smooth topping. Using a double boiler setup is the best approach to ensure gentle heating. Stir the chocolate mixture continuously until it's fully melted and glossy; take care not to overheat it, as this can cause the chocolate to seize. If you're looking to substitute, good quality milk chocolate can add a sweeter touch, but adjusting the caramel’s sweetness might be necessary if you go this route.

After pouring the chocolate over the caramel, give it a gentle shake to level the surface. It's important to allow the completed bar to set in the refrigerator for at least an hour, as this will help the layers adhere and make for clean cuts when you slice them. Take it out a few minutes before slicing to soften slightly, which facilitates a better cut through the layers without compromising their structure.

Ingredients for Chocolate Caramel Shortbread

For the Shortbread Base

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup sweetened condensed milk
1/4 teaspoon salt

For the Chocolate Topping

1 cup dark chocolate, chopped
1 tablespoon unsalted butter

Instructions

Preparation Steps

Make the Shortbread

Preheat the oven to 350°F (175°C). In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour and salt until a dough forms.

Press the dough into a greased 9x9 inch pan and prick with a fork. Bake for 20 minutes or until lightly golden.

Prepare the Caramel

In a saucepan, combine the granulated sugar, butter, and salt over medium heat. Stir constantly until the sugar melts and the mixture turns a golden caramel color. Remove from heat and stir in the sweetened condensed milk.

Pour the caramel over the baked shortbread, spreading it evenly.

Add the Chocolate Topping

Melt the chopped dark chocolate and butter in a heatproof bowl over simmering water. Once melted, pour the chocolate over the caramel layer, spreading it evenly. Allow to set in the refrigerator for at least 1 hour before slicing into pieces.

Enjoy Your Dessert!

Pro Tips

Let the finished shortbread sit for a few hours or overnight for best results, as this allows the flavors to meld together beautifully.

Storing and Serving

To keep your Chocolate Caramel Shortbread fresh, store it in an airtight container at room temperature for up to a week, or refrigerate it to extend the shelf life to about two weeks. Just remember to let it come to room temperature for the best texture when serving. If you want to prepare it in advance, you can make the layers separately and assemble them the day you plan to serve them.

For a sophisticated touch, consider serving the bars with a dusting of sea salt or a drizzle of melted chocolate on top. Pair these delightful treats with a strong cup of coffee or a glass of dessert wine to enhance the overall experience and savor the flavors.

Troubleshooting Tips

If your caramel doesn't set properly, it could be due to insufficient cooking time. Make sure the mixture reaches the desired amber color and thickens before pouring it onto the shortbread. Also, avoid stirring the caramel too aggressively after adding the condensed milk, as this can introduce air bubbles that may impact texture.

Another common issue is that the chocolate topping may separate from the caramel layer. To prevent this, allow the caramel to cool completely but not too cold before adding the chocolate. If this happens, gently reheating the chocolate layer can help it bond better with the caramel beneath.

Variations to Try

For an exciting twist, consider adding toppings such as chopped nuts, toasted coconut, or crushed pretzels before the chocolate sets. These additions enhance both texture and flavor, creating a unique blend that elevates the overall indulgence of this dessert.

You can also experiment with flavored chocolate by using options like orange or mint for the topping. Different flavored chocolates can create an appealing contrast with the rich caramel, making each bite a delightful surprise. Just remember to adjust the sweetness accordingly, as flavored chocolate can vary.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate for a sweeter topping, but dark chocolate provides a nice balance with the caramel.

→ How long can I store the shortbread?

The shortbread can be stored in an airtight container for up to a week in the refrigerator.

→ Can I freeze Chocolate Caramel Shortbread?

Absolutely! Wrap it tightly in plastic wrap and foil, and it will keep well in the freezer for up to three months.

→ What can I serve with it?

It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra decadent dessert!