Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup brown sugar; 1/2 cup sweetened condensed milk; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 200g dark chocolate, chopped; 2 tablespoons unsalted butter

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I absolutely love making Chocolate Caramel Shortbread at home. The layers of crumbly shortbread, luscious caramel, and rich chocolate come together to create a heavenly treat that's hard to resist. I find that it’s perfect for special occasions, or just to satisfy a sweet craving. This recipe is straightforward and allows me to customize the sweetness to my liking. Plus, it's a great way to impress friends and family with my baking skills. Just one bite, and I’m sure you’ll fall in love with it too!

Created by

Seraphina Moore

Last updated on 2026-01-12T06:49:34.933Z

When I first tried making Chocolate Caramel Shortbread, I was amazed at how simple yet indulgent it turned out. The combination of buttery shortbread and gooey caramel, topped with silky chocolate, is truly mouthwatering. I made sure to let the caramel cool a bit before adding the chocolate layer, as this helped it set beautifully without mixing the two layers.

To achieve that perfect texture, I found that ensuring each layer was evenly spread makes all the difference. It's a balancing act, but once I got it right, the result was fantastic! Every bite offers a delightful crunch from the shortbread, followed by a chewy caramel center and a smooth chocolate top.

        Why You'll Love This Recipe
        Decadent layers of smooth chocolate and rich caramel
Buttery shortbread base adds a delightful crunch
Perfect for gifting or enjoying on special occasions

      

Mastering the Shortbread Base

The shortbread base is a crucial component of this recipe, providing a buttery foundation that contrasts beautifully with the sweet caramel and rich chocolate. Make sure your butter is at room temperature—this will help it cream more effectively with the powdered sugar, resulting in a smoother texture. When mixing in the flour, avoid overmixing; just combine until no dry flour is visible to keep the shortbread tender and crumbly.

Pressing the mixture into the pan can be tricky. I recommend using the bottom of a flat measuring cup or your fingers to get an even layer without holes or uneven spots. Bake until the edges are just starting to turn golden—this usually takes about 20 minutes. Overbaking can lead to a dry shortbread, so keep an eye on it during the last few minutes.

Creating the Perfect Caramel

Caramel can be finicky, but the key is to stir continuously while cooking it over medium heat. This prevents the sugar from crystallizing and ensures the mixture is smooth when you pour it over the shortbread. You'll know it’s ready when it thickens and starts to bubble gently—this usually occurs after about 5-7 minutes of simmering. If your caramel doesn't thicken, you can return it to the heat and cook it a bit longer, watching closely to prevent burning.

As soon as you remove the saucepan from heat, quickly stir in the vanilla extract to enhance the flavor. Pouring the hot caramel onto the warm shortbread helps the layers bond better. Use a spatula to spread it evenly, ensuring every corner of your shortbread base gets a luscious layer of caramel.

Chocolate Topping Tips

When melting chocolate, I find that using a double boiler or a heatproof bowl over simmering water provides the best results. This gentle heat method prevents the chocolate from seizing up, which can happen with direct heat. Stir until the mixture is glossy and smooth, and be careful not to let any water splash into the chocolate, as this can ruin its texture.

After pouring the chocolate over the caramel, let the whole dish cool completely before cutting. This cooling period allows the layers to set properly, resulting in cleaner cuts and a more appealing presentation. If you're short on time, placing it in the fridge can speed up the cooling process; just ensure it’s covered to prevent absorption of any odors.

Ingredients

Gather these ingredients to create your delightful Chocolate Caramel Shortbread:

Shortbread Base

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

Caramel Layer

1 cup brown sugar
1/2 cup sweetened condensed milk
1/2 cup unsalted butter
1 teaspoon vanilla extract

Chocolate Topping

200g dark chocolate, chopped
2 tablespoons unsalted butter

Instructions

Follow these steps to create your Chocolate Caramel Shortbread:

Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract, then gradually add the flour and salt, mixing until just combined. Press the shortbread mixture evenly into the bottom of a greased 9x9 inch baking pan. Bake for 20 minutes or until lightly golden.

Make the Caramel Layer

In a saucepan over medium heat, combine brown sugar, sweetened condensed milk, and butter. Stir constantly until it comes to a gentle boil, then reduce heat and simmer for about 5-7 minutes until it thickens. Remove from heat and stir in vanilla extract. Pour the caramel over the warm shortbread layer, spreading evenly.

Add the Chocolate Topping

Melt the dark chocolate with the butter in a heatproof bowl over simmering water, stirring until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Allow it to cool completely before cutting into squares.

Pro Tips

For a touch of elegance, sprinkle sea salt over the chocolate topping before it sets. Additionally, keeping the bars refrigerated can help maintain their firmness.

Ingredient Insights

The quality of chocolate can greatly impact the final flavor of your dessert. I recommend using dark chocolate with at least 60% cocoa content for a rich contrast to the sweet caramel. If you prefer a sweeter topping, white chocolate can be substituted, but it will result in a different flavor profile that may also alter the overall sweetness.

For the shortbread base, consider experimenting with different types of flour. If you want a nutty flavor, whole wheat flour could be a great substitution, but it will change the texture slightly, making it a bit denser.

Storing and Serving Suggestions

These Chocolate Caramel Shortbread squares can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. Just ensure to separate the layers with parchment paper to avoid sticking when you thaw them later in the fridge.

Serve these treats in small squares, and consider garnishing with a sprinkle of sea salt on top for added flavor and sophistication. They are also delightful paired with coffee or tea, adding a rich and indulgent touch to your afternoon break.

Questions About Recipes

→ Can I substitute the butter?

Yes, you can use margarine or a dairy-free alternative, but the taste and texture may vary.

→ How do I store the Chocolate Caramel Shortbread?

Store the squares in an airtight container at room temperature for up to a week, or in the refrigerator for longer lasting freshness.

→ Can I make this recipe ahead of time?

Absolutely! You can make the shortbread and caramel layers a day in advance and assemble right before serving.

→ What type of chocolate works best?

I recommend using dark chocolate for a richer flavor, but semi-sweet chocolate is a great alternative if you prefer something sweeter.