Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup granulated sugar; 6 tablespoons unsalted butter; 1/2 cup heavy cream; 1/4 teaspoon sea salt; 1 cup semi-sweet chocolate chips; 1/2 cup milk chocolate chips; 1 teaspoon vanilla extract

Highlighted under: Modern Kitchen

I absolutely adore making Chocolate Caramel Shortbread; it’s one of my favorite indulgences! The combination of buttery shortbread, rich caramel, and smooth chocolate creates a delightful treat that’s hard to resist. When I first tried this recipe, I was amazed by how simple yet delicious it turned out. Every bite offers a balance of flavors and textures, making it perfect for sharing with friends or enjoying all by yourself. Plus, it’s an impressive dessert to bring to gatherings or special occasions.

Created by

Rhiannon Sutherland

Last updated on 2026-01-12T06:57:34.939Z

When I first attempted this Chocolate Caramel Shortbread, I learned the beauty of patience in caramel-making. The thick, gooey caramel is the star of the show, and I've discovered that using a candy thermometer really helps achieve that perfect consistency. Stirring constantly is key to preventing it from burning, and trust me, the reward is worth the effort!

As I perfected this recipe, I experimented with the chocolate topping. I found that using a mix of dark and milk chocolate gives a unique depth of flavor while balancing the sweetness of the caramel. Every piece melts in your mouth, ensuring that this dessert always has a place in my recipe rotation.

        Why You Will Love This Recipe
        Decadent layers of chocolate and caramel create exquisite flavor harmony
Melt-in-your-mouth shortbread bases that perfectly complement the toppings
Impressive enough to serve at gatherings yet simple to whip up

      

Understanding the Ingredients

The success of your Chocolate Caramel Shortbread relies heavily on the quality of your ingredients. Using unsalted butter for the shortbread allows you to control the salt levels while maintaining that delicious, rich taste. The powdered sugar offers a smoother texture, combining effortlessly with the butter for a melt-in-your-mouth base. For the caramel, granulated sugar is key; it melts down beautifully when heated and, combined with cream and butter, creates a wonderfully creamy layer.

The chocolate topping is another crucial component that adds richness and a glossy finish to your dessert. I recommend using a blend of semi-sweet and milk chocolate chips to achieve a balanced flavor. The semi-sweet chocolate provides depth, while the milk chocolate lends a creaminess that complements the caramel's sweetness perfectly. If you prefer darker chocolate, feel free to switch to bittersweet varieties for a more intense flavor.

Perfecting the Caramel Layer

Making caramel can be intimidating, but with the right technique, you can achieve smooth results every time. Keep the heat at medium to prevent burning, and stir constantly once the sugar begins to melt. You’ll know it’s ready when the mixture is bubbly and turns a golden amber color. Adding the cream should be done carefully, as it can bubble up vigorously. If it seems too thin after cooking, continue heating and stirring for another minute or two until it thickens to the desired pourable consistency.

One common issue while making caramel is graininess caused by the sugar crystallizing. To prevent this, avoid stirring the sugar until it's fully melted, and consider brushing down the sides of your pan with a wet pastry brush to remove any sugar crystals that may form. If your caramel does crystallize, simply return it to low heat and stir gently until smooth again.

Serving and Storing Tips

Once your Chocolate Caramel Shortbread has chilled and set, use a sharp knife warmed in hot water to cut clean squares. This helps prevent the chocolate from cracking and gives you those beautiful, clean edges. For an added touch, you might sprinkle some flaky sea salt on top before serving to enhance the flavors and offer visual appeal.

If you're planning to make this recipe ahead of time or want to store leftovers, keep them in an airtight container in the refrigerator. They will last for up to a week, though I find they taste best within the first few days. If you want to freeze them, cut the squares and layer them in between parchment paper, storing them in an airtight container or freezer bag. Just thaw in the fridge before consuming for the best texture.

Ingredients

Gather the following ingredients to make this delightful treat!

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 granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon sea salt

Chocolate Topping

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 teaspoon vanilla extract

Instructions

Now that you have all your ingredients ready, let’s dive into making this heavenly dessert!

Instructions

Follow these steps carefully to ensure perfect results!

Prepare the Shortbread

Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour and salt until well combined. Press this mixture evenly into the bottom of a 9x9 inch baking dish and bake for 20 minutes, or until golden brown.

Make the Caramel

In a saucepan over medium heat, combine the granulated sugar and butter. Stir until melted and bubbling. Carefully add the heavy cream and sea salt, stirring continuously until the mixture thickens (about 5-7 minutes). Pour the caramel over the baked shortbread and let it cool at room temperature.

Add the Chocolate Topping

In a microwave-safe bowl, combine the semi-sweet and milk chocolate chips. Heat in 30-second intervals, stirring in between until fully melted and smooth. Add the vanilla extract, then pour the melted chocolate over the cooled caramel layer. Spread evenly and refrigerate until firm.

Serve and Enjoy

Once chilled, cut into squares and enjoy your delicious Chocolate Caramel Shortbread! Store any leftovers in an airtight container in the fridge.

Enjoy Your Creation!

Don't forget to share with your friends and family!

Pro Tips

For even more flavor, try adding a sprinkle of sea salt on top of the chocolate layer before it sets. This will enhance the sweet and salty taste of the dessert!

Tips for Customization

This recipe is incredibly versatile! You can easily swap the caramel layer for a fruit-based spread, like a raspberry or apricot jam, for a tart contrast against the chocolate. Additionally, consider adding crushed nuts, such as pecans or almonds, atop the chocolate layer for a satisfying crunch. Just make sure to toast the nuts first to bring out their flavor before adding them as a topping.

For a seasonal twist, try infusing the shortbread with flavors like orange zest or spices like cinnamon. A dash of espresso powder in the chocolate topping can enhance the richness and pair beautifully with the caramel. These subtle changes can elevate your shortbread into variations suited for different occasions.

Troubleshooting Common Issues

If your shortbread base turns out too crumbly, it might be due to overmixing or insufficient butter. Ensure your butter is adequately softened and add a teaspoon of milk to bind the mixture better. On the other hand, if it’s too greasy, you may have added too much butter without adjusting the flour; try reducing the butter by a tablespoon next time.

For the chocolate topping, if it seizes up during melting, this usually occurs due to excess moisture. Make sure your bowl and utensils are completely dry before beginning, and heat the chocolate gently. If it’s too thick to spread easily, incorporate a small amount of vegetable oil or coconut oil to help reach a smoother consistency.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter. Just omit the added sea salt in the caramel.

→ How do I store leftovers?

Store any leftover shortbread in an airtight container in the refrigerator for up to a week.

→ Can I freeze Chocolate Caramel Shortbread?

Yes, you can freeze it! Just wrap each piece in plastic wrap and place them in an airtight container for up to 2 months.

→ What if my caramel is too runny?

If the caramel is too runny, return it to the heat and cook it a bit longer, stirring constantly until it thickens.