Shortbread is a classic British dessert, perfect for holding onto winter warmth. These easy-to-prepare bars are so quick to make, you’ll want to bake them every day of the year!
The “chocolate caramel bar recipe” is a delicious dessert that can be made in less than 10 minutes. It’s the perfect go-to when you’re craving something sweet and rich.
A buttery shortbread should be in every Christmas cookie tin. A delicate shortbread bar sprinkled with caramel and chocolate, to be exact. It’s delicious, salty-sweet, and chocolaty, and it’s ideal for sharing with friends and family over the holidays! Below you’ll find the recipe for these chocolate caramel shortbread bars.
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Shortbread Bars with Chocolate and Caramel
As if buttery shortbread bars weren’t already delectable, we decided to top them with a drizzle of dark chocolate and caramel because, well, 2020 has been a year to remember, and we’ve earned it. There is no such thing as too much of a good thing, in my view. More is MORE. Especially when mixed with caramel, chocolate, and buttery shortbread.
These traditional shortbread bars are easy to make and store for weeks, so you can make a huge batch on the spur of the moment and have sweet treats for weeks. Of course, since they’re so addictive, you’ll eat them all in two days, but sometimes you just have to lie to yourself a bit, y’know?
To create these shortbread bars, you’ll need the following ingredients.
Shortbread is one of my favorite holiday sweets to bake since everyone like it and it’s so simple to prepare. Plus, you’ll only need a few basic components that you’re likely to already have on hand. It’s critical to use high-quality ingredients in this dish, as it is in any basic recipe, since each item will show through. And it’s all about the butter in shortbread! That’s why we use Vermont Creamery Cultured Butter exclusively in our buttery bars.
Shortbread cooked from scratch may be made or broken by the amount of butter used. To get your hands on any Vermont Creamery Cultured Butter, you’ll need to RUN (not walk) to the grocery store. When I tell you that this butter will change your life, I want you to know that I am not exaggerating in the least. This butter outperforms all others. It’s the queen of butters, and I could or might not have 20 cartons in our refrigerator. Hehe.
- Vermont Creamery Cultured Butter: A nice buttahhh is the foundation of any delicious shortbread. You’ll be able to notice the difference in the melt-in-your-mouth buttery crumb if you splurge on the excellent stuff (Vermont Creamery, of course).
- Granulated Sugar: Although these shortbread bars aren’t very sweet, they do need a little quantity of sugar to get the correct level of caramelization and crunch.
- All-Purpose Flour: For the ideal crumb on your shortbread bars, use all-purpose flour. I’ve also made these using a gluten-free 1:1 baking flour and had great results!
- Salt: You’ll only need a pinch, but salt is essential for flavor development. It will balance out the sweetness and make these shortbread treats more addictive.
- Caramel: I’m not trying to boast, but I consider myself a caramel expert. Here’s where you can get our recipe for the greatest drizzle-able caramel sauce you’ll ever try! If you’re feeling lazy and don’t want to make anything from scratch, you can always melt down some soft caramels!
- Chocolate: For the best results, use a high-quality dark chocolate that has been chopped, but feel free to use whatever you have on hand.
Advice on how to make the tastiest buttery shortbread
- Don’t overwork the dough: The secret to superb shortbread is to use as little gluten as possible in the dough. This will result in a soft, melt-in-your-mouth feel, similar to shortbread. Your dough will be a bit crumbly at first, but as you smoosh it together, it will hold together. Don’t freak out!
- Use high-quality butter: I know I’ve mentioned it before, but I couldn’t help myself. These shortbread bars will be SO good because of the butter.
- To bake them to perfection, follow these steps: There’s a delicate line between doughy and overcooked when it comes to shortbread. The bars should take approximately 25 to 30 minutes to bake, and you’ll know they’re done when the edges are golden brown, puffy, and dry to the touch.
How should chocolate caramel shortbread bars be stored?
Shortbread is one of those rare cookies that keeps for a long time. They’re rather durable, and if maintained in a tight container, they’ll remain sensitive and soft for up to 3 weeks. As a result, they’re ideal for sharing or sending to others. But don’t worry, I’m not going to tell anybody if you don’t share any of them with anyone else. Our little little secret
This Christmas season, savor all of the holiday treats! Good luck with your baking!
A buttery shortbread should be in every Christmas cookie tin. A delicate shortbread bar sprinkled with caramel and chocolate, to be exact. It’s delicious, salty-sweet, and chocolaty, and it’s ideal for sharing with friends and family over the holidays!
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- 30 minutes to prepare
- 40-minute total time
- 24 servings 1x1x1x1x1x1x1x1x1x
- Dessert is a category of food.
- Oven method
- American cuisine
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- 30 minutes to prepare
- 40-minute total time
- 24 servings 1x1x1x1x1x1x1x1x1x
- Dessert is a category of food.
- Oven method
- American cuisine
Scale:
1x2x3x
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- 30 minutes to prepare
- 40-minute total time
- 24 servings 1x1x1x1x1x1x1x1x1x
- Dessert is a category of food.
- Oven method
- American cuisine
Ingredients
- 1 1/4 cup unsalted cultured butter from Vermont Creamery
- 2 1/2 cups flour (all-purpose)
- 2/3 cup sugar, granulated
- a half teaspoon of salt
- 12 caramel recipe (the best)
- 4 oz. melted dark chocolate
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13 inch baking sheet with parchment paper on both sides. Remove from the equation.
- Combine the flour, sugar, salt, and Vermont Creamery Cultured Butter in a food processor. Pulse until the ingredients are barely incorporated and the dough forms a ball.
- Spread the dough into an equal layer in the prepared pan, using your hands to do so.
- Preheat oven to 350°F and bake for 30 minutes, or until golden brown. Remove the bars from the oven and set aside to cool fully.
- Make the homemade caramel according to the guidelines while the bars cool. Before using, let the caramel to come to room temperature.
- Once the bars have cooled, sprinkle them with caramel and chocolate using a spoon. To set the bars, place them in the freezer for a few minutes or in the fridge for half an hour. Once set, cut into desired size rectangles using a big sharp knife. Enjoy!
Shortbread bars, caramel chocolate shortbread, and shortbread cookie bars are all adjectives that come to mind while thinking about shortbread bars.
These “no-bake chocolate caramel bars” are a delicious dessert that is easy to make. They are perfect for any occasion, and they can be made in advance.
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