Chocolate Caramel Shortbread Bars
Embark, on an adventure with these delectable Chocolate Caramel Shortbread Bars. Each layer tells its mouthwatering tale creating an unforgettable experience. Picture sinking your teeth into a bar that begins with a buttery shortbread base. Its crumbly texture and comforting flavor set the stage for what's to come. Next you'll encounter a velvety ribbon of golden caramel adding a sweet contrast. Finally the grand finale arrives as the bars are generously topped with sweet chocolate that perfectly balances the preceding sweetness with just a hint of bitterness. These bars aren't desserts; they're a symphony of textures and flavors that blend together to create an extraordinary indulgence, ideal, for relishing during special moments or sharing with cherished ones.
24 Servings
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
To make Chocolate Caramel Shortbread Bars without gluten you can replace flour with a blend of gluten-baking flour that includes xanthan gum. Make sure to use certified gluten-free caramel bits and chocolate chips to prevent any cross-contamination. If the dough feels too dry you can add some butter or milk since gluten-free flour absorbs moisture differently. Lastly taste the bars. Adjust the sweetness or vanilla flavor according to your preference. This way you can savor these treats while following a gluten-free diet.