Go Back

Shortbread Caramel Bar

These shortbread caramel bars are filled with a soft shortbread, a creamy caramel, and covered with milk chocolate.
Print Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Method

Ingredients
  

Soft Shortbread
  • 10 Tablespoon Unsalted Butter chilled
  • ½ Cup Powdered Sugar
  • ½ Teaspoon Vanilla Extract
  • 1 ½ Cup All-Purpose Flour
  • ½ Teaspoon Salt
Creamy Caramel
  • ½ Cup Unsalted Butter
  • 1 ½ Cup Heavy Cream
  • 3 Tablespoon Water
  • ¼ Cup Light Corn Syrup
  • 1 Cup Granulated Sugar
Chocolate
  • 3 Cup Milk Chocolate

Method
 

  1. Prepare 1 9inch by 9inch tin to shape the shortbread caramel treats. Line with a parchment paper cross for easy removal and grease the sides lightly with oil.
Soft Shortbread
  1. Cream together butter and vanilla until smooth. Add in powdered sugar and salt and mix until light and fluffy.
  2. Scrape down the edges of the bowl and add in flour. Mix until combine. The dough should resemble a crumb like texture.
  3. Using your hand, bring the dough together into a brick like shape. Wrap and chill in the refrigerator for about an hour.
  4. Preheat the oven to 350 degree Fahrenheit
  5. Remove dough from the refrigerator and use a rolling pin to work dough into a ½ inch slab. Cut slab into a square of the prepared tin. Use a fork to make an indented patten into the dough.
  6. Refrigerator for 10 minute to firm up the dough.
  7. Bake for 10-15 minutes or until the edges are gently colored. Remove from oven and place on a baking rack to let cool. Be very careful when moving.
  8. Once cool, place in the prepared 9inch by 9inch pan.
Soft Caramel
  1. In a heatproof bowl, combine the butter in1 Tablespoon chunks with the heavy cream. Heat for approximately 1 minute or until the mixture is hot and the butter is melted. Set aside.
  2. Combine water, corn syrup, and sugar in a small saucepan. Heat over medium heat until the sugar has dissolved. Stirring as needed. Let simmer for 5 minutes or until the temperature reaches 320° Fahrenheit.
  3. Careful pour ¼ of the butter mixture into the boiling sugar. The sugar will bubbly violently so be careful during this step. Mix until fully incorporated. Repeat until the butter mixture is fully combined.
  4. Cook the caramel until it reaches 240° Fahrenheit, approximately 5 minutes.
  5. Immediately pour the caramel on top of the shortbread cookie in the 9-inch by 9-inch pan. Let cool at room temperature for about 4 hours.
  6. Demold shortbread and caramel and cut intostick approximately 1 inch by 3 inches.  
Chocolate Coating
  1. In a heatproof bowl, microwave the chocolate on 30 second bursts until melted. Stir occasionally.
  2. Using a fork or spoon, dip the stick into the chocolate and use a spoon to ladle the chocolate over the top as needed.
  3. Set aside to allow chocolate to harden. Repeat until all cookies have been covered.
  4. Allow chocolate to chill for about 30 minutes.
  5. Enjoy!!