Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16 squares
Ingredients: 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup packed brown sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Baking Joy

I absolutely adore making Chocolate Caramel Shortbread because it perfectly balances buttery shortbread with rich caramel and decadent chocolate. Each layer brings a unique texture and flavor, making every bite a delightful experience. The combination is hard to resist, especially when I serve it at gatherings or as an indulgent treat for myself. I’ve spent many weekends perfecting this recipe, and now it’s a staple in my dessert repertoire that never fails to impress friends and family.

Created by

Rhea Bennett

Last updated on 2026-01-13T05:40:16.626Z

When I first attempted to make Chocolate Caramel Shortbread, I was surprised at how well the flavors melded together. The key to achieving the perfect caramel is cooking it slowly to avoid burning, which might sound tricky but is entirely doable with patience. It enhances the rich flavor that contrasts beautifully with the shortbread base.

I also learned that letting the layers set fully before cutting is crucial. A little time will make your squares easier to slice and far more appealing. Now, I can’t help but share this dessert with everyone!

Why You'll Love This Recipe
Decadent layers of buttery shortbread, creamy caramel, and rich chocolate
Perfect balance of textures - crunchy, chewy, and smooth
Ideal for both special occasions and everyday indulgence

Mastering the Shortbread Layer

The shortbread base is essential for providing that buttery crunch that complements the sweet layers on top. When creaming the butter and sugar, don’t rush the process; aim for a pale, fluffy texture, which typically takes about 3-5 minutes at medium speed. This aeration helps create a light crumb and ensures the shortbread has a tender mouthfeel. If you find your mixture too crumbly, try adding a teaspoon of cold water to help bind it.

Pressing the dough into the baking pan evenly is crucial; use a flat bottomed measuring cup to help smooth out the surface. It should be about 1/2 inch thick. If the edges begin to brown too quickly in the oven, placing a sheet of aluminum foil loosely over the pan after 15 minutes can prevent over-browning while the center continues to bake. Cool it completely before adding the caramel, which helps maintain a distinct layer.

Creating the Perfect Caramel

Caramel can seem daunting, but it’s all about careful temperature control. When combining the brown sugar, butter, and cream, use a medium saucepan to ensure even heating. Stir constantly until it boils, which will take about 3-4 minutes. Once boiling, resist the urge to stir for the next 5 minutes, allowing it to develop that rich caramel flavor. Look for a glossy appearance and thick consistency—remove it from heat immediately to prevent burning.

For precise caramel consistency, a candy thermometer is handy. Aim for a temperature of around 240°F (115°C) for a firm yet chewy texture. If you prefer a softer caramel, lower the cooking time slightly. Once poured over the shortbread, let it cool and set for at least 20 minutes; patience is key here, as cutting too soon will cause the layers to merge.

Chocolate Topping Techniques

When melting the chocolate topping, it's important to avoid overheating, as chocolate can burn quickly. Using a microwave is convenient—just remember to stir every 20 seconds until the mixture is completely smooth. If you don’t have semi-sweet chocolate chips, dark chocolate can be a delightful substitute, imparting a richer flavor to your dessert. You could also blend in some sea salt after melting for a nice contrast against the sweetness of the caramel.

Once you pour the melted chocolate over the caramel, use an offset spatula to spread it evenly, ensuring that you reach the corners of the pan. For a fun twist, consider adding crushed nuts or a sprinkle of flaky sea salt on top before the chocolate sets. This not only enhances the visual appeal but also adds an additional layer of texture. Allow the entire layered dessert to chill in the refrigerator for at least 30 minutes for a wonderfully clean slice when cutting.

Ingredients

Gather these ingredients to create a delightful Chocolate Caramel Shortbread.

Shortbread Base

1 cup unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt

Caramel Layer

1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Chocolate Topping

1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Now that you have all the ingredients ready, let’s get started on making this delicious treat!

Instructions

Follow these steps to create your Chocolate Caramel Shortbread.

Prepare the Shortbread

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. Gradually mix in the flour and salt until a dough forms. Press the dough into a greased 9x9-inch baking pan and bake for 20 minutes, or until lightly golden. Allow it to cool.

Make the Caramel

In a saucepan over medium heat, combine brown sugar, butter, heavy cream, vanilla, and salt. Stir constantly until the mixture comes to a gentle boil. Boil for 5 minutes without stirring, then pour the caramel over the cooled shortbread base. Allow it to set for about 20 minutes.

Prepare the Chocolate Topping

In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 20-second intervals, stirring until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Let it set in the refrigerator for at least 30 minutes before slicing into squares.

Your Chocolate Caramel Shortbread is now ready to be enjoyed! Cut into squares and serve.

Pro Tips

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

Storage and Make-Ahead Tips

Chocolate Caramel Shortbread stores beautifully for up to a week at room temperature in an airtight container. To maintain the best texture, you can also refrigerate it; just let it sit at room temperature for about 10-15 minutes before serving, as it tends to firm up quite a bit when chilled. If you're making them ahead for a special occasion, these bars can be assembled and stored in the fridge for up to two days before serving, perfect for stress-free entertaining.

For longer storage, you can freeze the shortbread layers. Wrap the cooled shortbread tightly in plastic wrap and then in aluminum foil; it will keep well in the freezer for up to three months. When ready to use, thaw it in the refrigerator overnight before adding the caramel layer. This makes it easy to enjoy delicious Chocolate Caramel Shortbread on a whim.

Serving Suggestions

These bars are versatile; serve them as a snack, dessert, or even at coffee gatherings. For an elevated presentation, consider drizzling extra melted chocolate on top and garnishing with chocolate shavings or a dusting of cocoa powder. This gives a professional touch and makes them ideal for special occasions like birthdays or holidays.

Pair the shortbread with a scoop of vanilla ice cream or a dollop of whipped cream for a richer dessert experience. Additionally, they can be enjoyed with a cup of coffee or tea, balancing the sweetness and complementing the flavors beautifully. Don't shy away from adding a fruit element, either; fresh berries or a berry compote can provide a refreshing contrast to the rich chocolate and caramel.

Troubleshooting Common Issues

If your caramel turns grainy, it might be due to sugar crystallization. This can occur if the mixture is stirred too much once it begins to boil. To fix crystalized caramel, you can add a tablespoon of water and gently heat the mixture, stirring just until it dissolves again. Ensure you monitor the temperature closely next time to prevent this from happening.

Overbaking the shortbread can lead to a dry texture, making the entire treat less enjoyable. Keep an eye on the baking time, and if you notice only the edges are golden while the center seems pale, it’s perfect. Use a toothpick inserted in the center—if it comes out clean but not burnt, you can pull it from the oven. Always let the shortbread cool completely before adding subsequent layers to maintain distinct textures.

Questions About Recipes

→ Can I use salted butter for the shortbread?

Yes, you can use salted butter, but reduce the additional salt in the shortbread recipe.

→ How should I store the Chocolate Caramel Shortbread?

Store it in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.

→ Can I freeze the shortbread?

Yes, you can freeze the uncut shortbread and caramel layers wrapped tightly in plastic wrap for up to three months.

→ What if my caramel is too runny?

If your caramel is too runny, you might need to cook it a bit longer to reach the desired thickness.