WHAT’S FOR A SWEET TREAT?
Caramel Chocolate Shortbread Bars
Array/5
COOK TIME
20 mins
TOTAL TIME
35 mins
SERVINGS
10-15 bars
With layers of buttery shortbread, gooey caramel, and melty milk chocolate topped with a sprinkle of sea salt, every bite of these Caramel Chocolate Shortbread Bars is pure bliss. They’re easy to make, totally addictive, and perfect for parties, holidays, or when you want something decadent that’s completely homemade!
I love making any dessert recipe that has shortbread in it. Shortbread is one of the easiest types of cookies to make and has so much versatility. I love making Chocolate Chip Shortbread Bars, Shortbread Cookies with Nutella Filling, and these fun Funfetti Shortbread Bites. So, it was only natural to start seeing what happens when I add chocolate and caramel to the mix.
These chocolate caramel shortbread bars are often called Millionaire bars because they are so RICH and indulgent. They have three delicious layers that all come together beautifully!
Layered Caramel Bars
The ultimate layered treat, combining buttery shortbread, rich caramel, and smooth chocolate into every decadent bite. They’re the perfect mix of sweet, salty, crunchy, and gooey, basically everything you want in a dessert!
Chocolate Layer: The chocolate layer is all about smooth, melty goodness. Melt milk chocolate chips until silky, then spread them over the caramel layer. Before the chocolate sets, sprinkle a generous amount of sea salt on top for that perfect salty-sweet balance.
Caramel Layer: This caramel layer is rich, gooey, and so easy to make. With just butter, brown sugar, condensed milk, and corn syrup, you can whip up a creamy caramel sauce in minutes. Pour it over the cooled shortbread, and you’ve got a layer of sweetness that ties everything together.
Shortbread Layer: The shortbread base is buttery crumbly and only needs four simple ingredients: butter, sugar, salt, and flour. It’s the perfect foundation for these bars, adding a soft yet sturdy layer that holds up to the gooey caramel and smooth chocolate.
Ingredients You’ll Need
Butter – Adds rich flavor and creates that classic, crumbly shortbread texture. It also gets used in the caramel to make it smooth and creamy.
Sugar – Sweetens the shortbread while helping it achieve a light, tender crumb.
Salt – Balances the sweetness and enhances the buttery flavor. A pinch of salt goes a long way!
Flour – The foundation of the shortbread, giving it structure.
Brown Sugar – Adds sweetness and a deeper, caramel-like flavor to the caramel layer.
Condensed Milk – Makes the caramel layer rich and gooey. It also adds a touch of sweetness and creaminess.
Corn Syrup – Keeps the caramel smooth and prevents it from becoming grainy.
Milk Chocolate Chips – Melt into a smooth, sweet layer that ties the bars together. You can use semi-sweet if you prefer a little less sweetness.
Sea Salt – A sprinkle of sea salt on top balances the sweetness and brings out all those delicious flavors.
Step By Step Instructions
Prepare for baking: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper or generously spray it with nonstick cooking spray.
Make and bake the shortbread layer: In a stand mixer or with a hand mixer, combine the room temperature butter, sugar, and salt on medium-high speed for about 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl, add the flour, and mix on medium speed until a soft dough forms. Press the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the edges are a light golden brown. Remove from the oven and let it cool slightly while you prepare the caramel layer.
Prepare the caramel layer: In a medium saucepan, melt the butter, brown sugar, condensed milk, and corn syrup over medium heat. Stir occasionally until the mixture comes to a simmer, then continue to simmer for about 4 minutes, stirring constantly to avoid burning. Remove from heat and continue stirring for three more minutes until the caramel is smooth and thick. Pour the warm caramel over the cooled shortbread layer. Use a spatula to spread it evenly. Set the pan aside to allow the caramel to cool and set slightly.
Melt the chocolate: In a microwave-safe bowl, add the milk chocolate chips. Heat in 30-second increments, stirring in between, until the chocolate is fully melted and smooth. This should take about 1-2 minutes total. Pour the melted chocolate over the caramel layer, using a spatula to spread it evenly. While the chocolate is still soft, generously sprinkle sea salt over the top.
Set and slice: Allow the bars to cool completely at room temperature, or place them in the refrigerator to speed up the process. Once fully set, lift the bars out using the parchment paper edges and slice them into squares or bars. Enjoy!
How to Cut Caramel Chocolate Shortbread Bars Neatly
For the cleanest cuts, wait until the bars are completely cooled and set. Chilling them in the refrigerator can help. Use a sharp knife and run it under hot water before each cut, wiping it dry with a towel to prevent sticking. Press down firmly and cut straight through, avoiding a sawing motion that could crack the chocolate layer. If the chocolate starts to crack, let the bars sit at room temperature for a few minutes to soften slightly before continuing. For super neat edges, you can also trim a thin slice off each side before cutting into squares or bars.
Expert Tips
Room Temperature Butter: Using butter at room temperature makes it easier to mix into the shortbread dough, giving you a smooth and even texture. It should be soft but not melty. Press your finger into it, and it should leave a slight indent.
Don’t Overmix the Shortbread Dough: Mix until the flour is just combined. Overmixing can lead to a tough shortbread instead of the tender, crumbly texture you want.
Keep an Eye on the Caramel: When cooking the caramel, stir frequently to avoid burning, especially once it starts to simmer.
Chill the Shortbread Before Adding Caramel: Let the baked shortbread cool for a few minutes before pouring on the caramel. This prevents the caramel from melting into the shortbread and keeps those layers distinct.
Salt While Chocolate is Soft: Sprinkle the sea salt on top while the chocolate is still a bit melty. The salt will stick better.
Make Clean Cuts: For neat squares, use a sharp knife warmed under hot water and wiped dry before slicing. This technique glides through the chocolate layer without cracking it.
Cool Completely Before Cutting: Patience pays off! Let the bars set completely before slicing to keep the layers intact. If you’re in a hurry, pop them in the fridge for quicker setting.
Ways To Customize
Add orange or lemon zest: Mix a teaspoon of fresh citrus zest into the shortbread dough or sprinkle it over the chocolate layer for a bright and zesty twist.
Use white chocolate: Swap the milk chocolate for white chocolate chips for a sweeter, creamier finish. Drizzle with dark chocolate.
Add a nutty crunch: Mix chopped pecans, almonds, or hazelnuts into the caramel layer or sprinkle them over the melted chocolate before it sets.
Make it salted caramel: Add a pinch of sea salt directly into the caramel mixture while cooking to enhance the salty-sweet flavor.
Experiment with flavored extracts: Add a teaspoon of vanilla, almond, or even coconut extract to the shortbread or caramel layers for an extra layer of flavor.
Top with toffee bits: Sprinkle toffee bits over the chocolate layer while it’s still warm for an added layer of crunch and caramel flavor.
Make it festive: Add seasonal sprinkles or crushed peppermint candies to the chocolate layer to match it for any holiday or occasion.
Go gluten-free: Substitute the all-purpose flour in the shortbread with a 1:1 gluten-free baking blend to make these bars gluten-friendly without compromising flavor or texture.
Storing & Freezing
Storing: Store shortbread caramel chocolate bars in an airtight container at room temperature for up to 5 days. If you prefer a firmer texture, keep them in the refrigerator. They’ll last about a week and are delicious chilled!
Freezing: Freeze the bars in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. For easy serving, slice them before freezing and place parchment paper between layers to prevent sticking.
FAQ
What can I do if my caramel layer is too runny?
If the caramel layer is too runny, it may not have simmered long enough. Cook it until it thickens and develops a deeper golden color, usually around 4 minutes of simmering.
How do I prevent the shortbread from sticking to the pan?
Line the baking pan with parchment paper with a bit of overhang on the sides. This creates handles to lift the bars out easily and keeps the shortbread from sticking.
Can I use a different size pan for this recipe?
Yes, but using a larger pan will result in thinner layers. An 8×8-inch pan gives the best balance of shortbread, caramel, and chocolate thickness.
Is there a way to speed up the cooling process?
Yes, place the bars in the refrigerator for 30-45 minutes to set the chocolate and caramel layers more quickly.
Can I use dark or semi-sweet chocolate instead of milk chocolate?
Absolutely! Using dark or semi-sweet chocolate adds a richer, less sweet flavor that pairs well with the caramel.
More Easy Dessert Bar Recipes
Print
Caramel Chocolate Shortbread Bars
Layers of Buttery Shortbread, sweet Caramel and melty salty chocolate make up these easy and delicious Caramel Chocolate Shortbread Bars.
Ingredients
Shortbread Layer
11 Tablespoons Butter, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup flour
Caramel Layer
1/2 cup Butter
1/2 cup brown sugar
1/2 cup condensed milk
2 Tablespoons corn syrup
Chocolate Layer
2 Cups Milk Chocolate Chips
Sea Salt for topping
Instructions
- Preheat oven to 350 degrees. Line a 8×8 pan with parchment paper or spray with nonstick spray.
- In a mixer, mix the butter, sugar and salt on medium high for about 2 minutes. Scrape sides of bowl, then add flour and mix on medium for about a minute until combined.
- Press mixture into the 8×8 pan and spread out until even. Bake for 18-20 minutes or until edges are golden brown. Set aside to cool slightly.
- For the caramel layer, in a medium size saucepan, melt the butter, brown sugar, condensed milk and corn syrup on medium heat. Bring to a simmer for 4 minutes, stirring occasionally. Remove from heat, then stir constantly for 3 minutes. Pour over shortbread layer and set aside.
- While the caramel layer is cooling, melt the milk chocolate in a microwave safe dish in 30 second increments until melted and smooth. Pour over caramel layer and spread out evenly.
- Sprinkle sea salt all over the chocolate layer.
- Allow to cool and set completely before cutting into bars. Store in an airtight container.
Notes
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15 Responses
So delicious! The caramel is heavenly!
Thank you! So happy you liked it!
Is that the sweetened condensed milk?
It is!
My families new favorite dessert! So easy and delicious! I just stumbled on your site and it’s now my top choice for new recipes!
Thank you so much!!!
This just made my day! Thank you so much!
These are just tremendous!!! It is almost exactly like eating a Twix candy bar. They cut into pieces nicely too. This is a new family favorite for sure!
Yay!! I am so happy you liked it!
Just finished making this. Cooling at the moment. I used semi sweet morsels and they didn’t melt very good. Had to spoon it on top and spread it out. Can not wait to taste it.
Hope you liked them, these are always a big hit in our house!
Love that this recipe is egg free!
Yes! Love that too!
Can these bars be made a few days in advance?
Can this be made 2-3 days in advance?
You can! Just keep them tightly covered until you are ready to serve. I wouldn’t go longer than 3 days.