Description
Indulge in these Salted Caramel Chocolate Shortbread Bars, featuring a buttery shortbread base, a rich salted caramel layer, and a smooth chocolate topping. This delightful treat perfectly balances sweet and salty flavors, making it ideal for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (200g) brown sugar, packed
- 1/2 cup (120ml) heavy cream
- 1/2 cup (113g) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for sprinkling)
- 1 cup (170g) semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough comes together. It should be crumbly but hold together when pressed.
- Transfer the shortbread dough into the prepared baking pan. Press it down evenly using your fingers or the back of a measuring cup to create a smooth, even layer.
- Bake the shortbread base in the preheated oven for 20-25 minutes, or until it is lightly golden around the edges. Keep an eye on it to avoid over-baking.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, lift the shortbread out using the parchment paper and let it cool completely on a wire rack.
- In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir continuously until the mixture is smooth and the butter has melted.
- Once the mixture starts to boil, stop stirring and let it boil for about 5 minutes without stirring. This will help the caramel thicken. Youll notice it bubbling and changing color slightly.
- After 5 minutes, remove the saucepan from the heat and stir in the vanilla extract and sea salt. Be careful, as the mixture will bubble up a bit when you add the salt.
- Let the caramel cool for about 10 minutes before pouring it over the cooled shortbread base. Use a spatula to spread it evenly across the surface.
- Allow the caramel to set at room temperature for about 30 minutes, or you can place it in the refrigerator to speed up the process.
- While the caramel is setting, melt the semi-sweet chocolate chips and unsalted butter together. You can do this in a microwave-safe bowl in the microwave in 30-second intervals, stirring in between, until smooth. Alternatively, you can use a double boiler on the stove.
- Once melted, let the chocolate cool slightly before pouring it over the set caramel layer. Use a spatula to spread it evenly, ensuring it covers the entire surface.
- Before the chocolate sets, sprinkle a pinch of sea salt over the top for that perfect salted caramel flavor.
- Let the chocolate topping set at room temperature for about 1 hour, or you can refrigerate it for about 30 minutes to speed up the process.
- Once everything is set, carefully lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board.
- Using a sharp knife, cut the bars into squares or rectangles.
Notes
- For an extra touch, consider adding chopped nuts or a drizzle of chocolate on top before serving.
- Store any leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 45 minutes