Chocolate Caramel Shortbread Bars combine buttery shortbread, gooey caramel, and a rich chocolate layer for an irresistibly indulgent dessert bar that melts in your mouth with every bite.
This layered treat is a celebration of textures—from the crumbly base to the velvety caramel and melty chocolate top—making it a perfect addition to any dessert table or gifting tin.
The Stars of the Show: What You’ll Need for Chocolate Caramel Shortbread Bars
- Butter – The backbone of the shortbread, lending richness, moisture, and that classic melt-in-your-mouth texture.
- Powdered Sugar – Adds a soft sweetness to the shortbread without graininess.
- Granulated Sugar – Balances texture and sweetness, helping the base hold structure during baking.
- Vanilla Extract – Enhances all the flavors with subtle warmth and depth.
- All-Purpose Flour – Provides body and structure to form a tender yet sturdy base and topping.
- Caramel Bits – Create that luscious, chewy center that contrasts beautifully with the crumbly shortbread.
- Heavy Whipping Cream – Smooths out the caramel for easy spreading and perfect gooeyness.
- Semi-Sweet Chocolate Chips – Add a decadent, slightly bitter richness that cuts through the sweetness.
Let’s Make Magic: How to Prepare Chocolate Caramel Shortbread Bars
Start by creaming together butter and both sugars until light and fluffy, then mix in vanilla and gradually add flour. Press a portion of this dough into a lined pan and bake until golden.
While the shortbread cools, melt caramel bits with cream until silky. Pour this over the crust, then top with an even sprinkle of chocolate chips.
Form the remaining dough into discs and layer over the chocolate chips. Bake again until golden and let cool completely before cutting into perfect bars of layered bliss.
Tips, Tricks & Tempting Variations
For a deeper caramel flavor, try using dulce de leche instead of caramel bits. If you’re a fan of salted caramel, sprinkle a pinch of flaky sea salt over the caramel before adding the chocolate chips.
Want a flavor twist? Swap the vanilla extract for almond or bourbon extract to change the aroma and depth of the shortbread. You can also use dark chocolate chips for a more intense cocoa profile or swirl in peanut butter with the caramel for a nutty upgrade.
Be sure not to overbake the top layer—look for a light golden color to maintain a tender bite. Chilling the bars before slicing will give you those clean bakery-style edges.
Keep Them Sweet: How to Store Chocolate Caramel Shortbread Bars
Store your chocolate caramel shortbread bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week—just allow them to come to room temperature before serving for the best texture.
To freeze, layer bars between parchment in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and bring to room temp before enjoying.
Chocolate Caramel Shortbread Bars
Ingredients
- 14 oz bag baking caramel bits
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup heavy whipping cream
- 6 teaspoons vanilla extract
- 2 cups unsalted butter at room temperature
- 12 oz semi-sweet chocolate chips
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper and coat with nonstick spray.
- In a large mixing bowl, combine the softened butter with both the powdered and granulated sugars, along with the vanilla extract. Beat using a hand mixer on medium speed until thoroughly blended.
- Add the flour incrementally, continuing to beat until fully integrated; the mixture will be crumbly yet cohesive when pressed.
- Firmly press about three to four cups of the dough into the bottom of the prepared pan, creating an even base layer.
- Place in the oven and bake for approximately 25 minutes, or until the crust is set and the edges are lightly golden. Allow to cool.
- Meanwhile, place the caramel bits and heavy cream in a saucepan over medium heat. Stir continuously until melted and smooth. Spread the caramel evenly over the cooled shortbread base using an offset spatula.
- Distribute the chocolate chips uniformly over the caramel layer.
- From the remaining dough, use a small cookie scoop to portion balls. Flatten each ball into a disc and place them over the chocolate chips, slightly overlapping if necessary.
- Return to the oven and bake for 35–40 minutes, until the topping is golden brown. Let the bars cool completely at room temperature.
- Once cooled, slice into bars and serve.
