Chocolate Caramel Shortbread

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Servings: 24 Difficulty: Advanced
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Rich, buttery shortbread topped with homemade caramel and a drizzle of chocolate
Chocolate Caramel Shortbread recipe image
Chocolate Caramel Shortbread recipe image
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Chocolate Caramel Shortbread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 243.3

Description

Indulge in the perfect harmony of textures with these Chocolate Caramel Shortbread bars. The base is a classic, melt-in-your-mouth shortbread cookie made with plenty of butter and a hint of salt. It is topped with a luscious, homemade caramel layer created from sweetened condensed milk and corn syrup, which offers a deep, toffee-like flavor. A final drizzle of semi-sweet chocolate adds a rich, bittersweet finish that cuts through the sweetness. These bars are incredibly satisfying and make for an elegant yet easy dessert for parties, holiday gatherings, or a special treat with afternoon tea. They store well, making them perfect for bringing to potlucks or gifting to friends and family who appreciate traditional, high-quality baked goods.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. In a large mixing bowl, beat 1 cup softened butter, sifted icing sugar, and salt until light and fluffy.
  3. Add the all-purpose flour and mix until a soft dough forms.
  4. Press the dough evenly into the bottom of a greased 9-inch square baking pan using floured fingers.
  5. Bake the shortbread crust for 30-35 minutes, or until lightly golden brown around the edges.
  6. Remove from oven and let the crust cool slightly.
  7. While the crust bakes, melt the remaining 1/2 cup butter in a 2-quart glass measure in the microwave on high for 1 minute.
  8. Stir in the sweetened condensed milk and corn syrup.
  9. Microwave the mixture on high for 6-8 minutes, stirring every minute, until it thickens and turns a light caramel color.
  10. Stir in the vanilla extract.
  11. Pour the hot caramel mixture over the warm shortbread crust, spreading it evenly.
  12. Melt the semi-sweet chocolate squares in the microwave or a double boiler.
  13. Drizzle the melted chocolate over the caramel layer in a decorative pattern.
  14. Refrigerate the bars until the caramel and chocolate are firm, about 1 hour.
  15. Cut into bars and store covered at room temperature.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 243.3kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 8.6g43%
Cholesterol 36.2mg13%
Sodium 327.0mg14%
Total Carbohydrate 27.7g10%
Dietary Fiber 0.8g4%
Sugars 14.9g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shortbread, caramel, chocolate, bars, dessert, buttery, condensed milk, toffee, baking, microwave, easy dessert, party food, holiday treat, cookie bars, rich, indulgent, homemade caramel, baked goods, snack, tea time, vegetarian
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