Chocolate Bars with Caramel (Print View)
Decadent bars combining crumbly shortbread, velvety caramel, and melted chocolate topping in every bite.
# What You'll Need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Caramel Layer
05 - 1 cup granulated sugar
06 - 6 tablespoons unsalted butter, cubed
07 - 1/2 cup heavy cream
08 - 1/4 teaspoon salt
→ Chocolate Topping
09 - 7 ounces semisweet chocolate, chopped
10 - 2 tablespoons unsalted butter
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring overhang for easy removal.
02 - Cream together butter and sugar until light and fluffy. Incorporate flour and salt until crumbly dough forms.
03 - Press dough evenly into pan. Bake for 18 to 20 minutes until lightly golden. Cool completely before proceeding.
04 - Heat sugar in medium saucepan over medium heat, stirring constantly until amber. Add butter and stir until melted. Gradually add heavy cream and salt, stirring until smooth. Simmer 1 to 2 minutes then remove from heat and cool slightly.
05 - Pour caramel evenly over cooled shortbread base. Refrigerate at least 45 minutes until set.
06 - Melt chocolate and butter together in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
07 - Spread melted chocolate evenly over chilled caramel layer. Refrigerate at least 30 minutes until firm.
08 - Lift bars from pan using parchment overhang. Cut into 16 bars with a sharp knife, wiping blade between cuts for clean edges.
# Insider Tips:
01 -
- Three distinct layers that taste expensive but come together with pantry staples you probably already have.
- The kind of dessert that makes people lean in and ask if you went to culinary school, even though you didnt.
02 -
- If you rush the caramel and the sugar burns, it tastes bitter and there's no saving it, so keep the heat medium and stir without stopping.
- Chilling each layer fully before adding the next is the only way to get clean, distinct stripes instead of a muddy mess.
03 -
- Wipe your knife with a hot damp towel between cuts and you'll get bakery-sharp edges every single time.
- If your caramel seizes when you add the cream, keep stirring over low heat and it will come back together, I promise.