Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup corn syrup; 1 can (14 oz) sweetened condensed milk; 1 cup semi-sweet chocolate chips; 1 tablespoon unsalted butter

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Caramel Shortbread, as the process is both simple and rewarding. The layers of buttery shortbread, rich caramel, and smooth chocolate create a delightful treat that melts in your mouth. It’s the kind of dessert that impresses guests but doesn’t require a culinary degree to create. Whether it's for a party or just a cozy evening at home, this treat is always a hit. Plus, the irresistible combination of textures and flavors keeps me coming back for more!

Created by

Harriet Mason

Last updated on 2026-01-06T10:13:16.150Z

When I first attempted making Chocolate Caramel Shortbread, I was fascinated by how each layer contributed to the overall flavor. The buttery shortbread is the perfect base that not only holds everything together but also contrasts with the gooey caramel and decadent chocolate topping. I remember the first time it came out just right—rich caramel, perfectly set chocolate, and that crumbly shortbread that crumbled beautifully with each bite.

One key tip I learned along the way is to let the caramel cool slightly before pouring on the chocolate. This prevents the layers from mixing and maintains that delightful distinction between the sweet caramel and the smooth chocolate. Trust me; it makes all the difference for your presentation and flavor balance!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with luscious caramel
Melt-in-your-mouth buttery shortbread that complements every bite
Perfect for sharing at gatherings or indulging on your own

      

Mastering the Shortbread Base

Creating the perfect shortbread base is key to this Chocolate Caramel Shortbread recipe. The butter should be softened but not melted, which ensures a light and airy texture. Cream it adequately with the powdered sugar until it forms a soft, fluffy consistency; this can take about 3 minutes. When mixing in the flour, be careful not to overwork the dough, as this can result in a denser texture. You want it to be crumbly yet cohesive enough to hold its shape once pressed into the baking dish.

It's critical to let your shortbread cool in the pan after baking but don't wait too long before adding the caramel. If it cools completely, the caramel may not adhere well, making the layers distinct rather than cohesive. After baking for about 20 minutes, look for a lightly golden edge to indicate doneness. Allow it to cool for just a few minutes while you prepare the caramel layer.

Creating the Irresistible Caramel

The caramel layer is what truly sets this dessert apart. It's essential to cook the ingredients over medium heat, stirring continuously to prevent them from burning. Watch for bubbling — you want a gentle boil to create a smooth, silky caramel. If it becomes too thick too quickly, add a splash of cream or milk to loosen it up. You should achieve a rich, golden color in about 5 minutes of boiling, indicating that it’s ready to pour onto the shortbread.

If your caramel crystallizes or becomes grainy, this might be caused by not stirring enough or introducing any water into the mix. If that happens, try whisking vigorously to break up the crystals or start over if it's too far gone. Pour the caramel while it's still hot for the best adhesion to the shortbread layer below.

Tips for the Perfect Chocolate Finish

The chocolate topping should be the final luxurious layer. Using semi-sweet chocolate chips ensures a nice balance against the sweetness of the caramel. When melting the chocolate with butter, do so in short bursts in the microwave—30-second intervals—stirring in between to avoid scorching. The mixture should be glossy and fluid when ready, which should take about 1-2 minutes total. If using a double boiler, maintain a low simmer; high heat can cause chocolate to seize.

After pouring the melted chocolate over the cooled caramel layer, spread it evenly using an offset spatula. If you want a decorative touch, sprinkle some flaky sea salt over the chocolate before it sets. For best results, refrigerate it for about an hour or until the chocolate is firm, making cutting easier and producing clean, professional-looking squares.

Ingredients

Shortbread Base

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

Caramel Layer

1 cup brown sugar
1/2 cup unsalted butter
1/4 cup corn syrup
1 can (14 oz) sweetened condensed milk

Chocolate Topping

1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter

Make sure to gather all ingredients before you start.

Instructions

Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and powdered sugar until fluffy. Gradually add in the flour and salt until a crumbly dough forms. Press this mixture into the bottom of a lined 9x9 inch baking dish and bake for 20 minutes, or until lightly golden.

Make the Caramel

While the shortbread is baking, combine the brown sugar, butter, corn syrup, and sweetened condensed milk in a saucepan. Cook over medium heat, stirring constantly until the mixture comes to a gentle boil. Allow it to boil for about 5 minutes before removing it from the heat. Pour this caramel over the baked shortbread layer once it's done.

Add the Chocolate Topping

Return the dish to the oven for another 10 minutes, allowing the caramel to set. Once done, remove from the oven and let it cool completely. In a microwave-safe bowl, melt the chocolate chips with butter until smooth. Pour it over the cooled caramel layer and spread evenly. Refrigerate until set.

Serve and Enjoy

Once the chocolate has set, cut into squares and serve. Enjoy the delicious layers of chocolate, caramel, and shortbread!

Remember to let each layer cool before adding the next for the best results.

Pro Tips

Chilling your caramel before adding the chocolate will help maintain layers and prevent them from mixing together for a more polished look.

Storage Tips

Store leftover Chocolate Caramel Shortbread in an airtight container in the refrigerator to maintain freshness. It can last up to one week, but I find it’s best consumed within the first few days when the textures are at their peak. If you prefer a slightly softer caramel, allow it to sit at room temperature for a few minutes before serving.

For longer storage, consider freezing individual squares. Wrap each piece in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature for about 15-20 minutes, or pop them in the microwave for a 10-15 seconds for a warm, melty treat.

Flavor Variations

To customize the flavor of your Chocolate Caramel Shortbread, consider adding a pinch of sea salt to the caramel while it cooks for a delightful salty-sweet contrast. Alternatively, infuse the chocolate layer with flavors by mixing in a teaspoon of vanilla extract or peppermint extract for a festive twist.

If you're feeling adventurous, try substituting the semi-sweet chocolate chips with dark chocolate for a more robust flavor or white chocolate for something sweeter. You can even add crushed nuts or pretzels on top of the chocolate for additional texture and flavor. The possibilities are truly endless, making this treat versatile for any palate.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the additional salt in the recipe to balance the flavors.

→ How do I store leftover Chocolate Caramel Shortbread?

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

→ Can I substitute the chocolate chips?

Absolutely! You can use any kind of chocolate you prefer, including dark or milk chocolate.

→ Is it possible to make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free blend.