I’m going to warn you, these Chocolate Caramel Shortbread Bars are heavy on the butter…you may feel your thighs expanding as you read the ingredient list. On the plus side, a little square is plenty to get your sweet fix!
This type of recipe consists of a shortbread crust, a caramel center and a top layer of chocolate.(Dulce de Leche you can do it from here or buy it.) I know Nestle makes it and I have found it in the ethnic food aisle, so start there first.
These bars were a huge hit; I adore a salty/sweet combo, a really made the flavors stand out. These Chocolate Caramel Shortbread Bars reminded Brian and I of Twix Bars. In my family, the only way to eat any type of candy bar is to eat it cold. So, we stored the cut bars in the fridge and were in cold candy bar bliss! If you make these bars, definitely come back and let us know how you liked them!
Chocolate Caramel Shortbread
makes 16-24 bars
- 9oz plain flour
- 6oz butter
- 3oz caster sugar (golden or white)
- 1 tin Can sweetened condensed milk
- 6 oz chocolate (milk or white or plain)
- Soften the butter, then cream together butter and sugar until pale. Sieve flour and mix, firstly with spoon, then with hands until it forms a lump. Grease a baking tin (approx 11 x 7-inch) then press the shortbread firmly into the tin and smooth the top with the back of a spoon.
- Bake350 for 20-25 mins until golden brown.
- Cool in the tin on a cooling rack.
- Recipe here: (remember to cook for 2 hours to obtain a firm caramel or dulce de leche)
- Melt the chocolate either over water, or in a microwave for about 1 minute, stirring halfway through. Spread over the caramel. Cool at room temperature or in a fridge.
Cut the shortbread into 24 pieces (I do 8 x 3). This is easier with the shortbread at room temperature.