Description
Irresistible caramel shortbread bars blend buttery Scottish shortbread with rich golden caramel and smooth chocolate for an indulgent treat. Sweet layers create a perfect balance of textures that melt deliciously in each bite you savor.
Ingredients
Scale
Decadent Layered Caramel Shortbread Bars
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter (for shortbread layer)
- 1 cup unsalted butter (for caramel layer)
- 1 ½ cups semi-sweet chocolate chips
Base and Sugar Ingredients:
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 (14-ounce / 396 grams) can sweetened condensed milk
- ¼ cup light corn syrup
Seasoning and Finishing Ingredients:
- ¼ teaspoon salt (for shortbread)
- ½ teaspoon salt (for caramel)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Prepare the foundation by crafting a buttery shortbread base with precise measurements of flour, sugar, and a hint of salt, ensuring a crumbly yet cohesive texture.
- Transform the raw dough into a golden-edged canvas by baking in a preheated oven, creating a sturdy platform for subsequent layers.
- Craft a luxurious caramel sauce by gently coaxing butter, brown sugar, sweetened condensed milk, corn syrup, and salt into a silky, amber-hued elixir through careful, constant stirring.
- Lavish the cooled shortbread with the warm caramel, spreading it meticulously to create an even, glossy layer that will set into a luscious, creamy membrane.
- Allow the caramel to chill and solidify, transforming from a liquid state to a firm, indulgent stratum that promises a rich, velvety mouthfeel.
- Melt chocolate with a whisper of oil, creating a glossy, smooth coating that will enrobe the caramel in a decadent embrace.
- Cascade the molten chocolate over the chilled caramel, using smooth, deliberate strokes to ensure a flawless, uniform coverage.
- Refrigerate the multilayered creation until the chocolate sets into a crisp, glossy shell.
- Liberate the dessert from its pan using the parchment paper overhang, then slice into precise, tantalizing squares that reveal the harmonious layers within.
Notes
- Ensure butter is at room temperature for easier mixing and a smoother shortbread base.
- Use a cold knife or bench scraper to press the shortbread dough evenly into the pan for a uniform layer.
- Watch the caramel carefully while cooking to prevent burning, stirring constantly and using a heavy-bottomed pan for even heat distribution.
- For a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend.
- Create flavor variations by adding a pinch of sea salt on top or using dark chocolate instead of milk chocolate for a more intense topping.
- Refrigerate bars for cleaner, more precise cuts, wiping the knife between slices for picture-perfect squares.
- Store in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 16
- Calories: 380
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg