Chocolate Caramel Shortbread Bars
Indulge in the rich and delightful layers of Chocolate Caramel Shortbread Bars, a perfect blend of buttery shortbread, creamy caramel, and luscious chocolate. This irresistible treat features a crumbly base topped with a smooth caramel layer and finished with a sprinkle of chocolate chips, all baked to golden perfection.
Ideal for any occasion, whether it’s a sweet addition to a dessert table or a cozy snack at home, these bars are sure to satisfy any sweet tooth and leave everyone wanting more!
Chocolate Caramel Shortbread Bars
Ingredients:
2 cups butter, room temperature
1 ½ cups confectioners’ sugar
1 cup granulated sugar
6 teaspoons pure vanilla extract
4 cups all-purpose flour
14 ounces baking caramel bits
⅓ cup heavy whipping cream
12 ounces semi-sweet chocolate chips
Instructions:
Prepare the Oven and Dish:
Preheat the oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and lightly coat it with non-stick baking spray.
Cream the Mixture:
In a large mixing bowl, combine the softened butter, confectioners’ sugar, granulated sugar, and vanilla extract. Use an electric mixer on medium speed until the mixture is smooth and fully blended.
Incorporate Flour:
Gradually mix in the all-purpose flour until everything is combined. The dough should appear crumbly but hold together when pressed.
Form the Base:
Press about 3-4 cups of the shortbread dough into the prepared baking dish to create a base layer.
Bake the Base:
Bake the shortbread base for approximately 25 minutes, or until set and the edges are lightly golden. Remove from the oven and let cool.
Prepare the Caramel:
In a medium saucepan, combine the caramel bits and heavy whipping cream. Stir over medium heat until the caramels have melted and the mixture is smooth.
Layer the Caramel:
Pour the caramel sauce evenly over the cooled shortbread base, ensuring it spreads to the edges.
Add Chocolate Chips:
Evenly sprinkle the chocolate chips over the caramel layer.
Top with Dough:
Scoop small portions of the remaining shortbread dough, roll them into balls, flatten them into discs, and arrange them over the chocolate chips, overlapping slightly as necessary.
Final Bake:
Return the baking dish to the oven and bake for an additional 35-40 minutes, or until the top is golden brown.
Cool and Slice:
Allow the Chocolate Caramel Shortbread Bars to cool to room temperature before cutting into squares and serving.
Notes:
Use Softened Butter:
Ensure your butter is at room temperature for easy creaming. If you’re short on time, cut the butter into smaller pieces and let it sit for about 15-20 minutes to soften faster.
Cream Properly:
Cream the butter and sugars until the mixture is light and fluffy. This aerates the mixture, resulting in a better texture for the shortbread base.
Gradually Add Flour:
When incorporating the flour, add it gradually to avoid a mess and ensure everything is well mixed without overworking the dough.
Press Evenly:
When pressing the shortbread dough into the pan, use a flat-bottomed measuring cup or your fingers to create an even layer. This helps ensure even baking.
Caramel Melting Tips:
Stir the caramel bits and heavy cream continuously over medium heat to prevent burning. If the mixture is too thick, add a little more cream until it reaches a smooth consistency.
Layering:
Allow the shortbread base to cool completely before adding the caramel. This helps prevent the caramel from melting the base layer.
Scoop the Dough:
When topping with remaining dough, use a cookie scoop or tablespoon to get uniform portions. Flatten them slightly for even coverage over the chocolate chips.
Baking Time:
Keep an eye on the bars as they bake. If the top is browning too quickly, you can loosely cover it with aluminum foil during the last few minutes of baking.
Cooling Completely:
Allow the bars to cool completely in the pan before slicing. This helps them set and prevents them from falling apart.
Use a Sharp Knife for Slicing:
To get clean cuts, use a sharp knife and wipe it between slices to remove any sticky residue from the caramel.
Nutrition Information:
Calories: 250 kcal | Protein: 2 g | Total Fat: 15 g | Saturated Fat: 9 g | Carbohydrates: 30 g | Dietary Fiber: 1 g | Sugars: 15 g | Cholesterol: 40 mg | Sodium: 100 mg
Frequently Asked Questions:
Can I use homemade caramel instead of caramel bits?
Yes! You can use homemade caramel, but make sure it’s a pourable consistency to spread easily over the shortbread base.
How should I store these bars?
Store the bars in an airtight container at room temperature for up to a week.
If you want to keep them longer, you can refrigerate them, but allow them to come to room temperature before serving for the best texture.
Can I freeze Chocolate Caramel Shortbread Bars?
Absolutely! You can freeze the bars for up to 3 months.
Just wrap them tightly in plastic wrap and then in aluminum foil.
Thaw in the refrigerator before serving.
What if my caramel layer is too thick?
If your caramel layer is too thick, you can add a bit more heavy cream when melting to achieve a smoother consistency.
Stir continuously until fully melted and smooth.
Can I add nuts or other mix-ins?
Yes! Feel free to add chopped nuts, such as pecans or walnuts, to the caramel layer or sprinkle them on top for added crunch and flavor. Just adjust the amounts to your taste!
What type of butter should I use?
Use unsalted butter for this recipe. This allows you to control the saltiness of the bars.
Make sure it’s at room temperature for easier mixing.
How do I know when the shortbread base is done baking?
The shortbread base should be firm and slightly golden around the edges.
If it looks set and doesn’t jiggle in the center, it’s ready to come out of the oven.
Can I substitute the chocolate chips with another type of chocolate?
Yes! You can use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference.
Just keep in mind that different chocolates will alter the sweetness and flavor.
What should I do if the bars crumble when I try to cut them?
If the bars crumble, they may not have cooled completely before slicing.
Make sure to let them cool completely in the pan.
Using a sharp knife and wiping it between cuts can also help.
Is there a way to make these bars less sweet?
To reduce sweetness, you can decrease the amount of caramel or use dark chocolate chips instead of semi-sweet.
You can also experiment with reducing the amount of sugar in the shortbread base, but keep in mind it may affect the texture.