Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream; 1/2 teaspoon vanilla extract; 1 cup semisweet chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Baking & Desserts

I can’t get enough of the delightful combination of chocolate and caramel, especially when it’s layered over a buttery shortbread crust. Each bite of this Chocolate Caramel Shortbread is a little piece of heaven. The rich flavors meld together perfectly, and the texture is a delightful blend of crumbly and creamy. I love making this treat for special occasions or just to satisfy my sweet tooth. It’s surprisingly simple to prepare, and I find that my friends are always eager to devour every last crumb!

Created by

Megan Douglas

Last updated on 2026-01-05T23:40:13.450Z

When I first created this recipe, I wanted to capture the essence of my favorite dessert flavors in one perfect bite. The process begins with a classic shortbread base, which I find to be the ideal foundation for decadent toppings. I experimented with different ratios of chocolate and caramel until I discovered the perfect balance between richness and sweetness.

One tip I've learned is to let the caramel cool slightly before spreading it over the shortbread. This helps to create defined layers, ensuring that each bite contains the perfect mix of flavors and textures. Trust me, the results are simply irresistible!

        Why You'll Love This Recipe
        Decadent layers of chocolate and caramel create an irresistible treat
A buttery shortbread base adds a delightful crunch
Perfect for sharing at gatherings or enjoying alone

      

Understanding the Layers

The beauty of this Chocolate Caramel Shortbread lies in its layers. Each component plays a crucial role: the shortbread provides a sturdy, crumbly base that contrasts beautifully with the smooth, rich caramel and the luscious chocolate topping. When baking the shortbread, keep an eye on it in the oven—golden edges are the perfect indicator that it’s reached the ideal texture for holding up to the sweet toppings. Make sure to let it cool slightly before adding the caramel to prevent it from melting into the base.

The caramel layer is where the magic happens. Cook it over medium heat and stir continuously to prevent it from burning, which can lead to a bitter flavor. A gentle boil is essential; if it's too vigorous, the caramel can harden. Allowing it to boil for precisely five minutes creates that perfect chewy consistency which contrasts with the melting chocolate layer that follows. Once you pour it over the shortbread, use an offset spatula to smooth it out evenly for a polished finish.

Tips for the Chocolate Topping

Melting chocolate can be tricky, but using a microwave-safe bowl is one of the simplest methods. Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until smooth and glossy. This prevents overheating, which can cause the chocolate to seize up. If it does seize, a small amount of vegetable oil can be gently stirred in to restore its fluidity. I personally prefer semisweet chocolate chips for their balance of sweetness, but feel free to experiment with dark or milk chocolate for different flavor profiles!

After pouring the melted chocolate over the caramel, spread it out while it's still warm to ensure even coverage, taking care not to disturb the caramel layer underneath. Letting it set at room temperature is best; refrigerating it can sometimes lead to a texture change, making it too firm. Once set, you can use a sharp knife warmed under hot water to slice cleanly through the layers without crumbling.

Storage and Serving Suggestions

These delicious bars can be stored in an airtight container at room temperature for up to five days. For longer storage, consider refrigerating or freezing them. If freezing, wrap each piece individually in plastic wrap, then place them in a freezer-safe container. Allow them to thaw at room temperature before serving for the best texture. When serving, you might want to dust the top with a light sprinkle of sea salt to enhance the flavors or drizzle a bit more melted chocolate for an extra luxurious touch.

Feel free to get creative with variations! You can add chopped nuts between the caramel and chocolate for added texture, or even swirl in some peanut butter for an indulgent twist. If you’re looking for a more festive treat, consider adding a splash of peppermint extract to the chocolate topping during the melting process. These little tweaks can personalize this classic dessert and make it your own!

Ingredients

For the Shortbread Base

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

For the Caramel Layer

1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract

For the Chocolate Topping

1 cup semisweet chocolate chips
2 tablespoons unsalted butter

Instructions

Make the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Gradually add the flour and salt, mixing until a dough forms. Press the dough into the bottom of a greased 9x9-inch baking pan, then bake for 20 minutes or until lightly golden.

Prepare the Caramel Layer

In a saucepan over medium heat, combine the brown sugar, butter, and cream. Stir continuously until the mixture comes to a gentle boil. Allow it to boil for 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Pour the caramel over the baked shortbread, spreading it evenly.

Add the Chocolate Topping

In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Pour the melted chocolate over the caramel layer and spread it into an even coat. Allow the dessert to set at room temperature until hardened.

Serve and Enjoy

Once set, cut the Chocolate Caramel Shortbread into squares or bars. Enjoy with family and friends, or keep a few pieces to savor for yourself!

Pro Tips

For an extra touch, sprinkle sea salt on top of the chocolate layer before it sets. It adds a delightful contrast to the sweetness.

Ingredient Substitutions

If you're looking to adapt the ingredients for dietary needs, there are great substitutions available. For dairy-free versions, use vegan butter and coconut cream in place of unsalted butter and heavy cream, respectively. This will maintain the richness of the caramel without the dairy. Additionally, using gluten-free flour instead of all-purpose flour in the shortbread allows those with gluten sensitivities to enjoy this dessert.

For a healthier twist, consider reducing the sugar in both the caramel and shortbread layers. You can substitute some of the brown sugar with coconut sugar, which has a lower glycemic index. However, reduce by about 25% only, as it can alter the texture of the caramel slightly. Remember, adjusting sugar can also affect the overall browning and flavor balance of the dessert.

Troubleshooting Common Issues

One common issue when making the caramel is it crystallizing, usually due to stirring too much or introducing stray sugar granules from the sides of the pan. If you notice this happening, you can add a small splash of water and gently reheat to smooth it out. Make sure to use a clean spatula when mixing. Additionally, the temperature of the butter matters; it should be softened, not melted. If it's too warm, it can affect the final texture of the shortbread.

Another potential problem is the chocolate layer becoming too thick or not spreading well. If this happens, consider reheating it briefly in the microwave for a few seconds, stirring to regain that smooth consistency. Always remember that the warmer it is, the easier it will be to work with. Maintaining optimal temperatures for both the caramel and chocolate ensures they meld beautifully into a refined treat.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the Chocolate Caramel Shortbread a day in advance. Just store it in an airtight container at room temperature.

→ What can I substitute for unsalted butter?

You can use salted butter, but reduce or omit the additional salt in the recipe.

→ Is it possible to use different types of chocolate?

Absolutely! You can use milk chocolate or dark chocolate based on your preference for sweetness.

→ How should I store the leftovers?

Store the leftover shortbread in an airtight container to maintain its texture. It should last for up to a week.