Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup packed brown sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup dark chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Caramel Shortbread, as it's a delightful treat that brings together buttery shortbread, rich caramel, and smooth chocolate. Each slice offers a perfect balance of textures, with the crumbly base contrasting beautifully against the luscious caramel and glossy chocolate topping. It's a crowd-pleaser for any occasion, and it's surprisingly easy to whip up at home. Once you experience the combination of flavors and textures in this heavenly dessert, you'll find it hard to resist making it over and over again!

Created by

Hayley Morton

Last updated on 2026-01-06T09:31:27.345Z

When I first attempted to make Chocolate Caramel Shortbread, I was thoroughly impressed by how well the flavors intertwined. The buttery shortbread base provides a scrumptious foundation, while the thick layer of homemade caramel adds a touch of indulgence. I’ve found that letting the caramel cool slightly before adding the chocolate creates a beautiful, smooth finish that’s both visually appealing and absolutely delicious.

Through experimentation, I discovered the importance of using quality ingredients, especially when it comes to chocolate. A good dark chocolate truly elevates the dessert, lending it a depth that complements the sweetness of the caramel perfectly. This dessert has become a staple in my kitchen, especially for gatherings where I want to impress my friends and family!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh caramel goodness
Delightfully crumbly shortbread that melts in your mouth
Perfect for sharing during special celebrations or gathering

      

Mastering the Shortbread Base

To achieve the perfect shortbread base, the key is to cream the butter and sugar thoroughly. This process incorporates air, resulting in a light and crumbly texture once baked. Be sure to use unsalted butter at room temperature for the best results. When mixing in the flour, do so gradually; this prevents overworking the dough, which can lead to a denser end product. Aim for a texture that's thick but still holds together, pressing it firmly into the baking pan for even baking.

Pay close attention during the baking process. The shortbread should be removed from the oven when it takes on a light golden color, around 20 minutes. If you notice the edges are browning darker than the center, consider rotating your pan halfway through to ensure even cooking. This base not only complements the rich layers above but also provides the necessary structure to hold everything together.

Creating the Perfect Caramel

When making the caramel layer, it’s important to use medium heat and to stir continuously. This helps dissolve the sugar without burning it. The mixture should bubble gently; if it’s boiling too vigorously, lower the heat to avoid crystallization, which can ruin the smooth texture. Cooking the caramel for precisely five minutes while stirring will yield that rich, caramel color and flavor that pairs so beautifully with the shortbread base.

For those looking for a vegan alternative, you can substitute the butter with coconut oil and use full-fat coconut milk instead of heavy cream. This adaptation results in a deliciously smooth caramel that maintains its richness while catering to dietary preferences. Just remember that the cooking method and timing remain the same to ensure proper consistency.

Finishing Touches with Chocolate

Melting the chocolate can make or break your topping, so do it with care. Using a microwave is convenient, but make sure to stir every 30 seconds to prevent scorching. If you prefer a more controlled method, feel free to use a double boiler on low heat. The chocolate should be glossy and smooth when fully melted; this visual cue indicates it’s ready to pour over the caramel layer, ensuring a beautifully finished dessert.

After pouring the chocolate, I recommend refrigerating it for at least two hours. This time allows it to set properly, making it easier to cut into neat, clean squares or bars. If you’re short on time, a freezer can expedite this process, but be careful not to freeze it solid, as the texture may become too hard to enjoy once thawed.

Ingredients

For the Shortbread Base

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

For the Caramel Layer

1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract

For the Chocolate Topping

1 cup dark chocolate chips
2 tablespoons unsalted butter

Instructions

Make the Shortbread

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until a crumbly dough forms. Press the dough into the bottom of a greased baking pan. Bake for 20 minutes until lightly golden.

Prepare the Caramel

In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir until smooth and bring to a gentle boil. Cook for 5 minutes, stirring constantly, then remove from heat and stir in the vanilla extract. Pour the warm caramel over the baked shortbread and let cool for at least 10 minutes.

Add the Chocolate

In a microwave-safe bowl, add the dark chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until completely melted. Pour the melted chocolate over the caramel layer, spreading evenly. Refrigerate for at least 2 hours to set.

Serve

Once set, carefully cut the shortbread into squares or bars. Enjoy with a cup of coffee or tea!

Pro Tips

To enhance the flavor, consider sprinkling a little flaky sea salt on top of the chocolate before it sets for an added contrast in flavor.

Variations and Flavor Twists

For a fun twist on the classic chocolate caramel shortbread, consider adding a layer of nuts. Chopped pecans or walnuts sprinkled into the caramel before pouring over the shortbread creates an additional crunch that contrasts beautifully with the soft layers. Alternatively, try using milk chocolate instead of dark for a sweeter topping that may appeal to children or those with a sweet tooth.

If you're feeling adventurous, substitute the vanilla extract in the caramel with a shot of espresso or bourbon. These flavors will enhance the overall depth of the dessert, providing a sophisticated twist that pairs perfectly with coffee. Just remember to adjust the sweetness if necessary, as these flavors can intensify.

Storage and Make-Ahead Tips

Chocolate caramel shortbread can be stored in an airtight container at room temperature for up to a week. If you want to prolong its shelf life, consider refrigerating it, which can keep it fresh for up to two weeks. For longer storage, you can freeze individual bars wrapped tightly in plastic wrap and then placed in a freezer-safe container, which can last up to three months. Just be sure to allow them to thaw in the refrigerator for a few hours before serving.

To maintain the dessert's texture when storing, avoid stacking the bars directly on top of one another. Instead, layer parchment paper in between to prevent sticking. This additional step keeps the chocolate glossy and prevents it from becoming marred by other layers, ensuring your shortbread looks as good as it tastes when it’s time to serve.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used, but it will alter the richness and sweetness of the dessert.

→ How long can I store these shortbreads?

The shortbread will last for up to one week stored in an airtight container at room temperature.

→ Can I freeze Chocolate Caramel Shortbread?

Absolutely! You can freeze it for up to three months. Just wrap it tightly in plastic wrap and foil.

→ What can I substitute for heavy cream?

You can substitute heavy cream with coconut cream for a dairy-free version.