Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Baking & Desserts

I absolutely adore baking treats that blend rich flavors and indulgent textures, and my Chocolate Caramel Shortbread is a perfect example. Every time I prepare this dessert, the combination of buttery shortbread, luscious caramel, and silky chocolate never fails to impress. It's become a staple in our home, great for sharing, gifting, or enjoying after dinner. With just a few simple ingredients and some patience, this recipe transforms into a gourmet delight that makes any occasion special.

Created by

Noemi Turner

Last updated on 2026-01-06T10:37:10.254Z

When I first set out to create this Chocolate Caramel Shortbread, I wanted to balance the textures without overwhelming sweetness. Baking has always been my way of experimenting, and this recipe was no exception. I found that baking the shortbread until it's lightly golden gives a deeper flavor that complements the sweetness of the caramel.

In the past, I often rushed the caramel-making process, but I've learned that taking time to let it bubble gently yields the best results. The secret is in letting it reach the ideal consistency before pouring over the shortbread. This ensures each bite has that perfect gooeyness!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with luscious caramel
Buttery shortbread base that adds a delightful crunch
Perfect for celebrations or as a sweet escape

      

Perfecting the Shortbread Base

The shortbread base sets the stage for this luxurious dessert, and achieving the right texture is crucial. Cream the butter and sugar until light and fluffy, which typically takes about 3-5 minutes. This aeration not only enhances flavor but creates a tender crumb. When mixing in the flour and salt, be careful not to overwork the dough; you want it to just come together for an optimal melt-in-your-mouth experience.

Ensure you press the dough evenly into the pan to prevent uneven baking. Once placed in the oven, keep an eye on the edges; you're aiming for a light golden hue. If the edges darken too quickly, you may want to rotate the pan midway through to ensure even cooking. Allowing it to cool fully forms the ideal layer to support the caramel above.

Crafting the Caramel Layer

Caramel can be tricky but represents the heart of this dessert. When melting the brown sugar and butter, opt for medium heat and continuous stirring to prevent burning. Once the mixture is bubbly, adding the cream will create a wonderful gloss. Take care here; the mixture can bubble up rapidly, so stir continuously and remove from heat as soon as it thickens, about 5 minutes.

To test if your caramel is ready, it should coat the back of a spoon. If you want to achieve a more intense flavor, consider using dark brown sugar instead of light. After pouring it over the shortbread, let it cool completely at room temperature; rushing this step can cause the caramel to run when cut.

Finishing Touches with Chocolate

Melting chocolate can easily go wrong if not monitored. I recommend using the microwave in short bursts of 20-30 seconds, stirring in between until the mixture is smooth and glossy. This method helps prevent seizing, which occurs when chocolate is overheated. If you find that the chocolate has thickened too much, adding a teaspoon of vegetable oil can help restore that desirable pourable quality.

When spreading the chocolate topping, be gentle to avoid disturbing the caramel layer beneath. Take your time to spread it evenly, ensuring every bite has that luscious chocolate experience. Allowing the dessert to set in the refrigerator for at least 2 hours is essential for firming up all layers, making cutting into squares easier and cleaner.

Ingredients

For the Shortbread

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel

1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract

For the Chocolate Topping

1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Instructions

Follow these simple steps to create your delicious treat:

Make the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until a dough forms. Press the dough into the bottom of a greased 9x9 inch baking pan and bake for 20 minutes, until lightly golden.

Prepare the Caramel

In a saucepan over medium heat, melt the brown sugar and butter together, stirring constantly. Once melted, carefully add the heavy cream and vanilla extract. Bring it to a boil and let it simmer for about 5 minutes until it thickens. Pour the caramel over the cooked shortbread base and let it cool.

Add the Chocolate Topping

Melt the chocolate chips and butter together in a microwave-safe bowl, stirring until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Allow the dessert to set in the refrigerator for at least 2 hours before cutting into squares.

Enjoy your delicious Chocolate Caramel Shortbread!

Pro Tips

Make sure not to rush the caramel phase
patience is key to achieving the perfect consistency. You can add a sprinkle of sea salt on top of the chocolate for added flavor if desired.

Serving Suggestions

These Chocolate Caramel Shortbread squares are delightful on their own, but enhancing them can elevate your dessert experience. Consider serving with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cool creaminess pairs beautifully with the rich layers of chocolate and caramel, adding a refreshing contrast with each bite.

For a decorative touch, you can sprinkle flaky sea salt on top of the chocolate before it fully sets. This not only enhances the flavor profile but also adds an elegant presentation. You could also consider drizzling melted white chocolate over the squares for a striking visual contrast and added sweetness.

Storage and Make-Ahead Tips

Store your prepared Chocolate Caramel Shortbread squares in an airtight container at room temperature for up to five days, or in the refrigerator if you prefer a firmer texture every time you indulge. If you’d like to prepare these in advance, the shortbread base can be made a day ahead, allowing you to layer the caramel and chocolate on the day you wish to serve.

For longer-term storage, these squares freeze beautifully. After cutting them into squares, place them in a single layer in a freezer-safe container. To prevent sticking, interleave layers with parchment paper. They can be kept in the freezer for up to three months. When ready to enjoy, simply thaw at room temperature for a few hours, and they will be as delicious as the day you made them.

Questions About Recipes

→ Can I use salted butter for this recipe?

Yes, using salted butter can enhance the flavor, but you may want to reduce the added salt in the shortbread.

→ How do I store the shortbread?

Store it in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

→ Can I freeze these shortbread pieces?

Absolutely! They freeze well for up to 2 months. Just wrap them tightly in plastic wrap and place them in an airtight container.

→ What can I substitute for heavy cream?

You may substitute heavy cream with coconut cream or a non-dairy milk, but the texture may slightly vary.