These Caramel Shortbread Bars combine a buttery shortbread crust with a rich caramel filling, topped off with a decadent layer of bittersweet chocolate ganache. Perfect for special occasions or a sweet treat any time, these bars are both impressive and delicious.
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/3 cup sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg yolk, room temperature
- 2 cups all-purpose flour
- ½ teaspoon salt
For the Caramel Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup packed brown sugar
- ¾ cup unsalted butter, cubed
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Ganache Topping:
- 1 ½ cups 60% cacao bittersweet chocolate baking chips
- ⅔ cup heavy whipping cream
- Flaked sea salt, optional
Directions
Prepare the Shortbread Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cream Ingredients: In a large bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy, about 5-7 minutes. Beat in the egg yolk until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed mixture, beating until just combined.
- Spread Dough: Spread the sticky dough evenly into the prepared 13×9-inch pan, pressing it down with your hands or the back of a spoon.
- Chill and Bake: Refrigerate the dough for 30 minutes. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly browned and the center is dry. Let cool completely on a wire rack.
Prepare the Caramel Filling:
- Combine Ingredients: In a large heavy saucepan, combine the sweetened condensed milk, brown sugar, cubed butter, light corn syrup, vanilla extract, and salt.
- Cook Caramel: Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and maintain a low boil, stirring constantly, until the mixture turns amber and reaches 225°F (107°C) on a candy thermometer, about 20-25 minutes.
- Pour Over Crust: Remove from heat and quickly pour the hot caramel over the cooled shortbread crust. Let cool for 15 minutes, then refrigerate until chilled, about 1 hour.
Prepare the Ganache Topping:
- Make Ganache: Place the chocolate chips in a small bowl. In a small saucepan, bring the heavy whipping cream just to a boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir with a whisk until smooth and fully combined.
- Top Bars: Pour the ganache over the chilled caramel layer, spreading it evenly with a spatula. If desired, sprinkle with flaked sea salt for an extra touch of flavor.
Final Steps:
- Chill: Refrigerate the bars until the ganache is fully set, at least 2 hours.
- Cut and Serve: Lift the bars from the pan using the parchment paper overhang. Cut into squares or bars and store in an airtight container in the refrigerator.
Conclusion
These Caramel Shortbread Bars offer a delightful combination of textures and flavors—from the buttery shortbread base to the smooth caramel filling and rich chocolate ganache. Whether you’re preparing for a special occasion or simply indulging in a sweet treat, these bars are sure to be a hit. Enjoy the perfect balance of sweetness and richness in every bite!