Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 pieces
Ingredients: 1 cup unsalted butter, softened; 0.5 cup granulated sugar; 2 cups all-purpose flour; 0.25 teaspoon salt; 1 cup brown sugar; 0.5 cup unsalted butter; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Baking & Desserts

I absolutely love creating desserts that combine textures and flavors, and Chocolate Caramel Shortbread has become one of my favorites. The buttery shortbread gives a delightful crunch, while the rich caramel and decadent chocolate create a heavenly contrast. This treat is perfect for gatherings, bringing together loved ones over a shared indulgence. I find that letting the shortbread cool completely before slicing enhances its crispness, making every bite exceptional. Trust me; your friends will be begging for the recipe!

Created by

Katherine Blake

Last updated on 2026-01-06T10:01:18.522Z

When I first made Chocolate Caramel Shortbread, I was simply trying to satisfy my sweet tooth. The combination of sweet caramel with a crumbly base and rich chocolate was a revelation. I remember the first batch being a bit too soft, so I made sure to let them cool completely, allowing the layers to set perfectly. The contrast between the crunchy shortbread and the gooey caramel is pure bliss!

Since then, I’ve perfected my method by using high-quality chocolate, which enhances the overall flavor profile. Each layer is vital; the right caramel consistency makes all the difference! My friends can never resist these little treats, and they always ask for the secret. It’s all about patience and quality ingredients!

        Why You'll Love This Recipe
        A rich blend of chocolate and caramel in every bite.
The shortbread base is buttery and perfectly crumbly.
A visually stunning dessert that's perfect for impressing guests.

      

The Importance of Shortbread Quality

The shortbread base is crucial for the texture and flavor of the Chocolate Caramel Shortbread. When making the dough, ensure that the butter is properly softened to room temperature; this helps it cream with the sugar effectively, resulting in a light and airy mixture. If you accidentally overmix, the shortbread may become tough. A gentle hand is key to maintaining the ideal crumbly texture. Aim for a dough that holds together nicely but crumbles at the edges when pressed into the baking dish.

Consider using a heavier baking pan for the shortbread base, as it helps distribute heat more evenly, which can prevent over-browning. It’s important to monitor the baking time closely; shortbread can go from lightly golden to overly crunchy within minutes. I recommend checking at the 15-minute mark, as ovens can vary. Once baked, allowing it to cool completely will lock in its rich buttery flavor and make it easier to cut into neat squares.

Mastering the Caramel Layer

Cooking the caramel layer requires your full attention to achieve that luscious, gooey consistency. Use a heavy-bottomed saucepan to prevent the sugar from burning and stir constantly as it heats. When the mixture begins to bubble and thicken, it should take on a beautiful, deep amber color. If it looks too dark prematurely, lower the heat and continue to mix. Remember that the caramel will continue to firm up as it cools, so aim for a slightly runny texture when pouring it onto your shortbread.

For those looking to adapt the recipe, consider using coconut milk in place of sweetened condensed milk for a dairy-free version. Just keep in mind that this may alter the flavor slightly, so using non-dairy butter can also help maintain that buttery taste. If you're worried about sticking, line your baking dish with parchment paper before adding the shortbread and caramel; it makes removing the final product a breeze and keeps everything intact.

Tips for the Chocolate Topping

When melting the chocolate for the topping, patience is key. Use a microwave-safe bowl and heat the chocolate chips and butter in 30-second increments, stirring in between to prevent scorching. If using a double boiler, ensure that the bottom of the bowl doesn’t touch the water, as steam can cause the chocolate to seize. To achieve a silky smooth topping, gently mix until glossy and all lumps are gone before spreading it over the caramel layer.

For an elevated flavor profile, try adding a pinch of sea salt to the melted chocolate before pouring it over the caramel. This simple enhancement creates a delightful contrast to the sweetness of the caramel. You can also experiment with different chocolate types—dark chocolate for a richer taste or milk chocolate for a sweeter finish. If you have leftovers, store them in an airtight container in the fridge for up to a week, but I doubt they’ll last that long!

Ingredients

Gather the following ingredients to create this delightful treat:

For the Shortbread Base

1 cup unsalted butter, softened
0.5 cup granulated sugar
2 cups all-purpose flour
0.25 teaspoon salt

For the Caramel Layer

1 cup brown sugar
0.5 cup unsalted butter
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract

For the Chocolate Topping

1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Make sure all ingredients are at room temperature for best results!

Instructions

Follow these easy steps to create your Chocolate Caramel Shortbread:

Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add flour and salt, mixing until it forms a dough. Press the mixture into a 9x9 inch baking dish and bake for 20 minutes or until lightly golden.

Make the Caramel Layer

In a saucepan, combine the brown sugar, butter, and sweetened condensed milk. Cook over medium heat, stirring constantly until it comes to a gentle boil. Allow it to simmer for 5-7 minutes until thickened. Remove from heat and stir in vanilla extract. Pour over the baked shortbread base and let it cool.

Prepare the Chocolate Topping

Melt the chocolate chips with the butter in a microwave-safe bowl, heating in 30-second intervals until smooth. Pour this over the cooled caramel layer, spreading evenly. Chill in the refrigerator until set.

Serve

Once set, cut into squares and serve. Enjoy your delicious creation with friends and family!

Make sure to store any leftovers in an airtight container in the fridge.

Pro Tips

Use high-quality ingredients for the best flavor. If the caramel is too soft, cook it a little longer next time to achieve the right consistency.

Serving Suggestions

These Chocolate Caramel Shortbread squares not only make a fantastic dessert but also shine as a delightful addition to a dessert platter. Pair them with fresh fruit, like berries or slices of apple, to introduce a tart element that will balance the richness. You might also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

For an adult twist, consider serving these squares with a rich, dark coffee or a dessert wine that complements the bitter chocolate and sweet caramel. Even a light dusting of cocoa powder on top can add a sophisticated touch that applies well at gatherings or special occasions.

Storing and Freezing

To keep your Chocolate Caramel Shortbread fresh, store any leftovers in an airtight container at room temperature for up to three days. If you’d like to extend their shelf life, you can freeze them for up to three months. Wrap individual squares in plastic wrap, then place them in a zip-top freezer bag, squeezing out as much air as possible to prevent freezer burn.

When you're ready to enjoy them again, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes. This not only preserves their freshness but also helps retain that deliciously crunchy shortbread base and gooey caramel.

Variations to Explore

Feel free to get creative with this recipe! For a nutty flavor profile, you could fold in chopped nuts like pecans or walnuts into the caramel layer. This not only adds a delightful crunch but also enhances the overall flavor. A sprinkle of flaky sea salt on top just before the chocolate sets can elevate the taste even further, providing a perfect balance with the sweetness.

If you’re in the mood for a different take, try swapping out the chocolate topping for a layer of peanut butter or almond butter. This variation adds a nutty richness that pairs wonderfully with the caramel. Just remember, using nut butters may make the topping a little softer, so allowing them to cool thoroughly will help maintain structure.

Questions About Recipes

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store the leftovers?

Store the shortbread in an airtight container in the refrigerator for up to one week.

→ Can I freeze these shortbread pieces?

Absolutely! They freeze well for up to three months. Just ensure they're in a sealed container.

→ What can I use instead of condensed milk?

You can use homemade caramel sauce as an alternative, but the texture may differ.