Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 bars
Ingredients: 1 cup unsalted butter, softened; 1/2 cup sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup sweetened condensed milk; 1 cup brown sugar; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1 cup dark chocolate chips; 1 tablespoon vegetable oil

Highlighted under: Modern Baking Recipes

I love indulging in desserts that bring a rich combination of textures and flavors, and this Chocolate Caramel Shortbread is a standout. The buttery shortbread base perfectly cradles a layer of sticky caramel, all topped with a luxurious chocolate glaze. Each bite is a delightful balance of sweet and savory, making it a favorite for gatherings or quiet evenings at home. The best part? It’s surprisingly simple to make, yet the outcome feels gourmet. I can't wait to share this treat with you!

Created by

Marlowe Sinclair

Last updated on 2026-01-11T23:57:33.954Z

Creating Chocolate Caramel Shortbread has become a cherished tradition in my kitchen. I love experimenting with the layers, ensuring that the caramel is perfectly smooth and the chocolate is just right for drizzling. The combination of the crunchy shortbread, gooey caramel, and rich chocolate is irresistible!

One tip I've found invaluable is to let the caramel cool slightly before pouring it over the shortbread. This allows it to set better and avoids making the shortbread soggy. Trust me; it enhances the overall texture and keeps each layer distinct and delicious.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with buttery caramel
Perfectly balanced sweetness with a hint of salt
Classic treat that's both elegant and easy to make

      

Perfecting the Shortbread Base

The key to a perfect shortbread lies in the creaming of the butter and sugar. Make sure your butter is well-softened for the best texture; you should easily press a finger into it without it melting. Cream these two ingredients until you achieve a light and fluffy texture, which usually takes about 3-5 minutes. This aeration ensures a tender shortbread that compliments the chewy caramel layer beautifully.

When pressing the shortbread mixture into the baking dish, ensure it's compact and even to prevent it from crumbling apart when sliced. Use the back of a measuring cup for an even surface. For a delightful twist, try adding a teaspoon of vanilla or almond extract to the shortbread mix for an extra flavor depth.

Crafting the Caramel Layer

Timing is essential when making the caramel. Stir the mixture constantly over medium heat; this prevents it from scorching. The caramel is ready when it has thickened enough to pull away from the sides of the pan, which usually takes around 5-7 minutes. If your caramel seems too runny, simply cook it a bit longer until it reaches a custard-like consistency.

Be sure to spread the caramel evenly over the shortbread base while it’s still warm—this helps it adhere better. If you find that your caramel cools too quickly or starts to harden, you can gently reheat it over low heat until it becomes manageable again.

The Finishing Chocolate Touch

When melting the dark chocolate chips, take care not to overheat them. If using a microwave, melt in 30-second bursts, stirring in between to achieve a smooth consistency. This avoids any burning, which can result in a gritty texture. Adding a tablespoon of vegetable oil not only helps the chocolate melt more evenly but also gives it a glossy finish once cooled.

For serving, ensure your chocolate topping has set completely before cutting the bars. This will help you achieve clean cuts and an aesthetically pleasing presentation. I recommend using a sharp knife dipped in warm water for slicing; it prevents the chocolate from cracking and helps maintain the layers’ integrity.

Ingredients

For the Shortbread

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel

1 cup sweetened condensed milk
1 cup brown sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract

For the Chocolate Topping

1 cup dark chocolate chips
1 tablespoon vegetable oil

Instructions

Directions

Prepare the Shortbread

Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter and sugar until smooth. Gradually mix in flour and salt until well combined. Press the mixture into the bottom of a greased 9x9 inch baking dish. Bake for 20 minutes or until lightly golden.

Make the Caramel

In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and vanilla extract. Stir constantly until the mixture thickens and starts to pull away from the sides of the pan, about 5-7 minutes. Pour the caramel over the baked shortbread, spreading it evenly.

Top with Chocolate

Melt the dark chocolate chips with vegetable oil in a microwave or double boiler. Stir until smooth. Pour the chocolate over the caramel layer, spreading it gently to cover completely. Allow to cool and set before cutting into bars.

Enjoy!

Pro Tips

For an extra touch, sprinkle sea salt over the chocolate layer before it sets for a delightful contrast of flavors.

Storage Tips

Once you've made your Chocolate Caramel Shortbread, store it in an airtight container at room temperature for up to a week. If you'd like to keep it fresh for longer, refrigerating it can extend its shelf life by an additional week. Just make sure to separate layers with parchment paper to avoid sticking.

If you plan to freeze your shortbread, it’s best to cut it into bars before wrapping each piece in plastic wrap and then placing them in a freezer bag. They can be frozen for up to three months. To enjoy, simply thaw at room temperature for a couple of hours or pop them in the microwave for a few seconds.

Make-Ahead Suggestions

All components of this recipe can be made ahead of time for convenience. You can prepare the shortbread base a day or two in advance. Just be sure to let it cool completely before adding the caramel layer to prevent melting.

Caramel can also be made in advance. Once it cools, cover it tightly in the refrigerator. When you're ready to assemble, simply warm it slightly to bring it back to a pourable state before spreading over the shortbread.

Variations and Customization

For an extra kick, consider adding a layer of flaky sea salt atop the chocolate after pouring it over the caramel. This enhances the flavors of both the chocolate and caramel with a delightful contrast.

If you're in the mood for a different flavor profile, you can replace the dark chocolate with milk chocolate or even white chocolate, depending on your preference. Each will create a unique and delightful twist on this classic treat, ensuring your Chocolate Caramel Shortbread remains exciting each time you make it.

Questions About Recipes

→ Can I use milk chocolate instead of dark?

Yes, milk chocolate can be used for a sweeter topping, but it will change the flavor profile.

→ How should I store the shortbread?

Store in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.

→ Can I freeze the shortbread bars?

Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for butter?

You can use margarine or a vegan butter substitute, though this may alter the flavor slightly.