Once you make these there is no turning back. They are life changing, delicious, calorie shots of doom. And incredibly worth everything!
John came home last week talking about these amazing things one of the people he is accompanying brought as a snack. He described them and said they were just wonderful. Then during my Monday morning Pinterest browse I came across these beauties. John saw them and said “want” so I make. hahaha
I got this recipe from The Busy Baker. I didn’t change it one bit because it was just perfection.
Decadent Chocolate Caramel Shortbread Bars
- For the shortbread base:
- 1 cup unsalted butter, at room temperature
- 1/2 cup white sugar
- 2 1/4 cups all purpose flour
- 1/4 tsp sea salt
- For the Caramel filling:
- 1 tin sweetened condensed milk
- 1 cup white sugar
- 1 cup unsalted butter
- 4 tbsp corn syrup or brown rice syrup
- For the chocolate topping:
- 8 oz semi-sweet chocolate
- Preheat your oven to 350F. Prepare a 9×13 baking dish with completely square sides by greasing it with a teaspoon or two of butter and lining it with parchment paper. The parchment paper will help you remove the bars from the pan, so make sure to leave some parchment paper hanging over the edges for easy removal.
- In the bowl of your stand mixer (or with a hand mixer) cream the butter and sugar for the shortbread base until it’s light and fluffy and pale in colour. Add the flour and sea salt and mix on low speed just until the dough begins to come together and the flour is absorbed.
- Press the mixture as evenly as you can into the prepared baking dish and bake at 350 degrees Fahrenheit for 18-22 minutes, or just until the edges begin to turn a very pale brown.
- Let the shortbread base cool almost to room temperature while you prepare the caramel filling.
- Add the butter to a medium pot over medium heat and let it melt. Once the butter is melted, add the sugar, the sweetened condensed milk, and the brown rice syrup (or corn syrup). Combine these ingredients over the heat using a wire whisk until the mixture is smooth. Continue whisking constantly as the mixture heats up and once it reaches a slow boil continue whisking for 7 minutes.
- After you’ve whisked the boiling caramel for 7 minutes, you’ll notice it has darkened slightly and thickened a bit. Pour it quickly and carefully over the shortbread base and smooth it out with a spatula, pushing it into the corners of the pan if you need to. It’s okay if the shortbread base hasn’t cooled completely at this point. If it’s a touch warm that’s fine, just make sure it’s not straight from the oven when you add the caramel.
- Set the baking dish aside for 10 minutes before beginning to melt the chocolate to spread over the top. This will allow the caramel to set slightly so the chocolate will spread easily.
- Chop the chocolate and add it to a heat-proof glass bowl over a small pot of simmering water to melt it. Using a rubber spatula, stir the chocolate pieces around in the heat-proof bowl over the simmering water until the heat of the steam has melted the chocolate completely.
- Spread the melted chocolate over the caramel filling carefully using an offset spatula until the chocolate has covered the entire surface of the caramel.
- Set the baking dish in the fridge for 1-2 hours to allow the layers to set and remove it from the fridge 10 minutes before you plan to cut into it so the chocolate layer will slice easily. Use the parchment paper to lift everything out of the baking dish and onto a cutting board for easy slicing.