Chocolate Caramel Shortbread Bars
Decadent and richly layered, these Chocolate Caramel Shortbread Bars deliver a crisp buttery base, luscious caramel center, and a soft shortbread topping with a chocolate twist, perfect for indulging dessert cravings.
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 9x13-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.