Chocolate Caramel Shortbread

Chocolate Caramel Shortbread Recipe

Ingredients

• For the shortbread base:

• 1 cup (225 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• ¼ tsp salt

• For the caramel layer:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) light brown sugar, packed
• 1 can (397 g / 14 oz) sweetened condensed milk
• 4 tbsp (60 ml) golden syrup (or corn syrup)
• ½ tsp salt

• For the chocolate topping:

• 10 oz (280 g) dark or milk chocolate (or a mix)
• 1 tbsp (15 g) unsalted butter or 2 tsp vegetable oil (optional, for shine and easy slicing)

Instructions

1. Make the shortbread base

1. Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper.

2. In a bowl, cream butter and sugar until light and fluffy.

3. Mix in flour and salt until a crumbly dough forms.

4. Press dough evenly into the prepared pan.

5. Bake for 20–25 minutes until lightly golden. Let cool completely.

2. Make the caramel layer

1. In a heavy saucepan, melt butter, brown sugar, condensed milk, syrup, and salt over medium heat.

2. Stir constantly until mixture comes to a boil.

3. Reduce heat to low and simmer for 6–8 minutes, stirring, until thick and golden caramel forms.

4. Pour caramel over cooled shortbread base. Spread evenly.

5. Let it cool at room temperature for about 1 hour, or refrigerate until set.

3. Make the chocolate topping

1. Melt chocolate (with butter/oil if using) in a heatproof bowl over simmering water (or microwave in 20-second bursts).

2. Pour over set caramel layer and smooth with a spatula.

3. Let sit at room temperature until chocolate begins to set, then chill for about 30 minutes until firm but not rock-hard.

4. Slice & serve

Use a sharp knife warmed in hot water to slice into squares or bars.

Store in an airtight container at room temperature for up to 5 days (or refrigerate for 1–2 weeks).