Chocolate Caramel Bars (Printable Version)
Delightful chocolate bars with creamy caramel over a crisp shortbread, perfect for any occasion.
# 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 together butter and sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the prepared pan. Bake for 18 to 20 minutes until lightly golden. Cool completely.
04 - Heat sugar in a medium saucepan over medium heat, stirring constantly until melted and amber. Add butter and stir until melted. Gradually stir in heavy cream and salt; cook for 1 to 2 minutes until smooth. Remove from heat and cool slightly.
05 - Pour caramel over the cooled shortbread base evenly. Refrigerate for at least 45 minutes until set.
06 - Melt chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
07 - Spread melted chocolate evenly over the 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 the blade between cuts for clean edges.
# Expert Tips:
01 -
- Three distinct layers create a textural experience that keeps you reaching for another piece before you've finished the first.
- The shortbread stays perfectly buttery and tender even after days of storage, making these ideal for gifting or batch cooking.
- Homemade caramel tastes nothing like anything store-bought—it's smooth, rich, and worth every careful minute at the stove.
02 -
- Watch the caramel like a hawk—amber happens in seconds, and brown tastes bitter; if you're uncertain, pull it off the heat because carryover cooking is real.
- Room-temperature cream makes all the difference between silky caramel and a gritty, separated mess that seizes up.
- Letting each layer set completely before adding the next prevents the whole thing from sliding into a soggy, unstable disaster.
03 -
- Double boiler melting is slower but safer than microwave blasting; chocolate seized up by too much heat turns grainy and unworkable, so patience pays off here.
- A hot knife (dip it in hot water and wipe it dry before each cut) transforms ragged, messy edges into clean, professional-looking bars that feel gift-worthy.