Description
Irresistible layered caramel shortbread bars combine rich buttery shortbread with silky caramel and smooth chocolate. Intense flavors and elegant textures make this Scottish-inspired dessert a luxurious treat for anyone craving sweet indulgence.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (226 g) unsalted butter (for shortbread layer)
- 1 cup (226 g) unsalted butter (for caramel layer)
- 1 ½ cups (255 g) semi-sweet chocolate chips
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 (14 oz / 396 g) can sweetened condensed milk
- ¼ cup (60 ml) light corn syrup
- ½ teaspoon salt (for caramel)
- ¼ teaspoon salt (for shortbread)
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) vegetable oil or coconut oil
Instructions
- Foundation Creation: Blend flour, sugar, and salt to form a cohesive shortbread dough, pressing evenly into a prepared baking pan with gentle, uniform pressure.
- Base Transformation: Bake the shortbread in a preheated oven at 350°F until edges turn golden brown, creating a firm, crisp foundation for subsequent layers.
- Caramel Alchemy: Combine butter, brown sugar, sweetened condensed milk, corn syrup, and salt in a heavy-bottomed saucepan, stirring continuously over medium heat until the mixture reaches a rich, amber consistency with a smooth, glossy finish.
- Layering Technique: Pour the warm caramel directly over the cooled shortbread base, tilting the pan to ensure complete and even coverage, then allow to set at room temperature until firm and slightly tacky.
- Chocolate Enrobing: Gently melt chocolate with a touch of neutral oil, creating a silky, pourable coating that will seamlessly blanket the caramel layer with a professional, lustrous finish.
- Final Assembly: Pour the molten chocolate over the caramel, using a spatula to spread evenly and eliminate any air bubbles, then refrigerate until the chocolate sets completely into a crisp, glossy shell.
- Presentation: Remove the entire dessert from the pan using parchment paper edges, slice into precise squares, revealing the intricate layers of shortbread, caramel, and chocolate.
Notes
- Master Shortbread Consistency: Use cold butter and mix until just combined to prevent tough texture, ensuring crumbly yet compact base that holds together perfectly.
- Caramel Temperature Control: Stir continuously and monitor heat closely to prevent burning, maintaining medium-low flame for smooth, golden caramel without scorching.
- Chocolate Coating Technique: Add tiny amount of neutral oil when melting chocolate to create glossy, crack-free surface that spreads evenly and looks professionally finished.
- Chill Between Layers: Allow each layer (shortbread, caramel, chocolate) to completely cool and set before adding next layer, preventing mixing and maintaining distinct, clean layer definition.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 17
- Calories: 332
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 42 mg