Buttery shortbread, creamy caramel, and a layer of rich chocolate make these Chocolate Caramel Shortbread Bars irresistible!
Okay, real talk—these Chocolate Caramel Shortbread Bars have been through some stuff with me. I first made them a few years back on a rainy Sunday. You know those gray, sluggish days where you’re this close to crawling back into bed with a blanket burrito situation? Yeah, one of those. Instead, I thought, “What’s better than caramel and chocolate?” So, I went for it.
I still remember the smell filling up my kitchen—sweet, buttery, with that rich caramel melting down like golden lava. My sister stopped by “just for a minute” (spoiler: she stayed for three hours). We ate almost half the pan while chatting about life, relationships, and whether or not we could ever quit sugar. (We can’t. Obviously.)
Now? These bars are the thing I bring to potlucks or, honestly, when I just need a little edible hug. They’ve been there through holiday chaos, random Tuesday cravings, and that one time I totally forgot I promised to bring dessert and had to whip something up in under an hour. (These guys deliver. Every. Time.)
Why You’ll Love This Chocolate Caramel Shortbread Bars Recipe?
- Layers, baby. We’re talking buttery shortbread, creamy caramel, and rich chocolate. It’s like a triple threat of dessert greatness.
- Crowd-pleasers. I’ve yet to meet a person who doesn’t fall in love with these. Even my “I don’t like sweets” friend devoured two. (Still side-eyeing him for that lie.)
- Not complicated. No candy thermometer. No fuss. Just simple ingredients doing their thing.
- Make-ahead magic. These actually taste better the next day. That is, if you can resist eating them all fresh out of the pan.
Ingredient Notes:
I’m not about fancy stuff you have to special-order. This is all basic pantry magic. Here’s the scoop:
- Butter (2 cups): Go big or go home, right? Make sure it’s softened, not melted. You want creamy, not greasy.
- Confectioners’ Sugar (1½ cups): Gives the shortbread that melt-in-your-mouth vibe. Granulated just wouldn’t cut it here.
- Granulated Sugar (1 cup): Adds a little structure and crispness to balance out the tenderness.
- Vanilla Extract (6 teaspoons): Yep, that’s a lot—but trust me, it punches up the flavor in the best way.
- All-Purpose Flour (4 cups): I like basic, unbleached AP flour here. Keep it simple!
- Caramel Bits (14 oz): They melt like a dream, but if you’re using individually wrapped caramels, I feel your pain. Been there, done that.
- Heavy Whipping Cream (⅓ cup): Don’t skip this. It makes the caramel smooth instead of chewy and jaw-breaking.
- Semi-Sweet Chocolate Chips (12 oz): I love Guittard or Ghirardelli when I’m feeling fancy, but Nestlé works in a pinch.
How To Make Chocolate Caramel Shortbread Bars?
Alright, ready? Let’s bake like nobody’s watching.
Step 1: Prep That Pan
Preheat your oven to 325°F. Line a 9×13 baking dish with
Step 2: Make the Shortbread
In a big bowl, cream together your room-temp butter, both sugars, and vanilla. It should look light and fluffy, like frosting you want to eat with a spoon. Slowly add the flour until it forms a thick dough.
Press about ¾ of that dough into your pan. Yes, it’s crumbly. That’s the point! Pat it down evenly and get it into the oven for about 25 minutes, or until the edges are lightly golden.
Step 3: Caramel Time
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While the base cools, melt your caramel bits with heavy cream in a saucepan over medium heat. Stir constantly. This is not the time to check Instagram or answer texts. Once it’s smooth, pour it over the cooled shortbread.
Step 4: Chocolate + More Shortbread
Sprinkle the chocolate chips over the hot caramel. They’ll melt right in, but I like to give them a gentle nudge with a spatula so they spread out a bit. Then, flatten bits of the leftover dough in your hands and scatter them on top like little clouds of shortbread happiness.
Step 5: Bake Again
Back in the oven it goes! Bake for another 35-40 minutes until the top is golden brown and your kitchen smells like you’ve got your life together. Let the bars cool completely before slicing. I know, patience is hard.
Storage Options:
- Room Temp: Airtight container, 3-4 days.
- Fridge: Lasts a week. I like them cold, but let them sit for 10 minutes if you prefer them softer.
- Freezer: Wrap them individually and freeze for up to 2 months. You’ll thank yourself when you need a midnight snack.
Variations and Substitutions:
Wanna mix things up? Here are some of my favorites:
- Add sea salt to the caramel layer for salted caramel vibes.
- Swap milk chocolate for the semi-sweet if you like things a little sweeter.
- Toss in nuts! Chopped pecans or almonds between the caramel and chocolate layers add a lovely crunch.
- Gluten-Free Version: I’ve had good luck with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
What to Serve with Chocolate Caramel Shortbread Bars?
- A tall glass of milk. Classic for a reason.
- Espresso or strong coffee. Balances all that sweetness beautifully.
- Vanilla ice cream. One warm bar + a scoop of ice cream = heaven.
- Holiday platters. These are the first to disappear. I speak from experience.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! In fact, I recommend it. They firm up nicely and the flavors meld if you make them a day in advance.
What if I don’t have caramel bits?
No worries! Just unwrap regular caramels and melt them with a splash more cream. It’s a bit more work, but totally worth it.
How do I cut them without making a mess?
Chill them first! A sharp knife, wiped clean between slices, does the trick. But hey, if they’re a little messy… that’s part of the charm.
I swear, these Chocolate Caramel Shortbread Bars are more than just dessert. They’re the kind of treat that makes people pause mid-bite and say, “Oh. My. Gosh.” You’ll feel like a rock star bringing these to any gathering—or hoarding them at home (no judgment!).
Give them a try and let me know how they turn out! Did you add your own twist? Did someone propose marriage after one bite? I’m all ears.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Caramel Shortbread Bars
Ingredients
- 2 c butter brought to room temperature
- 1 ½ c confectioners’ sugar
- 1 c granulated sugar
- 6 tsp pure vanilla extract
- 4 c all-purpose flour
- 14 oz baking caramel bits
- ⅓ c heavy whipping cream
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F (163°C). Take a 9×13 inch baking dish line it with parchment paper and lightly spray it with nonstick baking spray.
- Make the Shortbread Base: In a bowl combine room-temperature butter confectioner's sugar, granulated sugar and vanilla extract. Mix everything together until blended. Gradually add flour to the mixture until you have a dough. Press 3 to 4 cups of this dough evenly, into the bottom of your baking dish.
- Place the base in the oven and bake for approximately 25 minutes or until you notice that the edges have turned golden. Once done take it out of the oven. Let it cool down.
- Prepare the Caramel Layer: In a saucepan over medium heat melt caramel bits along with whipping cream. Stir continuously until you achieve a smooth consistency. Pour this caramel mixture over your cooled shortbread base.
- Sprinkle a layer of chocolate chips on top of the caramel.
- Take portions of your remaining dough, flatten them slightly and place them evenly over the chocolate chips.
- Put your dish back, in the oven. Bake for another 35 to 40 minutes. Until you see that the top has turned golden brown. Once baked to perfection remove from the oven. Allow it to cool before slicing into bars.
- Enjoy your homemade Chocolate Caramel Shortbread Bars!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
