Salted Caramel Chocolate Shortbread Bars

Salted Caramel Chocolate Shortbread Bars

Introduction:
Craving a dessert that combines buttery shortbread, velvety chocolate, and rich caramel in one indulgent bite? These Salted Caramel Chocolate Shortbread Bars are the ultimate layered treat. Each bar features a crisp shortbread base, a gooey layer of homemade caramel, and a smooth chocolate topping—all finished with a delicate sprinkle of flaky sea salt. These bars are rich, decadent, and perfect for sharing (or not!). Whether you’re making them for the holidays, a party, or just a personal indulgence, this dessert is guaranteed to impress.

Ingredients:

Shortbread Layer:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

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• 2 cups all-purpose flour

• ½ tsp salt

Caramel Layer:

• 1 cup unsalted butter

• 1 cup packed brown sugar

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• 4 tbsp light corn syrup

• 1 (14 oz) can sweetened condensed milk

Chocolate Topping:

• 1½ cups semi-sweet chocolate chips

• 1 tbsp butter (for shine)

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Finishing:

• Flaky sea salt, for sprinkling

Instructions:

1. Make the Shortbread Base:
   Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
   In a large bowl, cream together the butter and sugar until light and fluffy. Mix in flour and salt until a soft dough forms.
   Press the dough evenly into the prepared baking dish. Prick all over with a fork to prevent bubbling.
   Bake for 20–22 minutes, or until golden around the edges. Let it cool completely.

2. Prepare the Caramel Layer:
   In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and sweetened condensed milk.
   Bring to a gentle boil, stirring constantly. Continue to cook and stir for 6–8 minutes, or until the caramel thickens and darkens slightly.
   Immediately pour the caramel over the cooled shortbread and spread evenly. Let it cool for at least 1 hour (or chill until set).

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3. Make the Chocolate Topping:
   In a microwave-safe bowl or double boiler, melt chocolate chips with the butter until smooth.
   Pour over the caramel layer and spread with a spatula. Let the chocolate set slightly for 5 minutes, then sprinkle sea salt on top.

4. Chill and Slice:
   Chill the entire pan in the fridge for at least 1 hour or until firm. Remove from the pan using the parchment, and slice into bars with a sharp knife.

Conclusion:
These Salted Caramel Chocolate Shortbread Bars are a dreamy trio of textures and flavors—crispy, gooey, and silky smooth. The sprinkle of sea salt elevates the rich caramel and chocolate, making each bite unforgettable. They store well in the fridge and make perfect gifts, dessert tray stars, or sweet indulgences for any occasion. One bite, and you’ll know why they disappear so fast!