Chocolate Caramel Bars Delight (Printable Version)
Decadent bars featuring buttery shortbread, smooth caramel, and rich chocolate layers for a luscious treat.
# What You Need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Caramel Layer
05 - 1 cup granulated sugar
06 - 6 tablespoons unsalted butter, cubed
07 - 1/2 cup heavy cream
08 - 1/4 teaspoon salt
→ Chocolate Topping
09 - 7 ounces semisweet chocolate, chopped
10 - 2 tablespoons unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream butter and sugar until light and fluffy. Incorporate flour and salt until a crumbly dough forms.
03 - Press dough evenly into prepared pan and bake for 18 to 20 minutes until edges are lightly golden. Cool completely.
04 - Heat sugar over medium heat in a saucepan, stirring constantly until it melts and turns amber. Add butter and stir until melted. Slowly add heavy cream and salt, stirring to a smooth consistency. Simmer for 1 to 2 minutes, then remove from heat and cool slightly.
05 - Pour caramel evenly over cooled shortbread base. Refrigerate for at least 45 minutes until set.
06 - Combine chocolate and butter in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
07 - Evenly spread melted chocolate over chilled caramel layer. Refrigerate for at least 30 minutes until firm.
08 - Lift bars from pan using parchment overhang. Cut into 16 bars with a sharp knife, wiping blade between cuts for clean edges.
# Expert Advice:
01 -
- Three distinct textures in every bite: crispy shortbread, silky caramel, and snappy chocolate.
- No fancy skills required, just patience for the chilling stages.
- Makes enough to share (though you might not want to).
02 -
- If your caramel seizes when you add the cream, it means it was too hot or you poured it too quickly—start over with fresh sugar because seizing is nearly impossible to fix.
- Don't skip the full cooling time for each layer or the whole structure falls apart; these bars are built on timing.
03 -
- Watch your caramel closely once it hits that amber stage—it can go from perfect to burnt in seconds, so stay focused.
- A cold kitchen works in your favor here; if your kitchen is warm, add an extra 15 minutes to your chilling time so the layers set properly.