chocolate caramel shortbread bars

So. Funny story. Your favorite blogger turns 23 tomorrow!!!! Your favorite blogger obviously being me 😉 I haven't decided how I feel about it yet, but I mean, I feel like once you turn 21, every birthday after that is a bit nondescript. I've had SO many awesome things happen in my 22nd year, from graduating Texas A&M, to getting into my top choice for PA school, to getting engaged to my high school sweetheart! I can only hope my 23rd trip around the sun is half as eventful 🙂 Today, I whipped up some insanely easy and insanely delicious Chocolate Caramel Shortbread bars made with homemade (!!!) salted caramel! These are stupid easy, too. Let's go make them!

So. Homemade caramel. This wasn't my first time making it, but it has a been quite awhile since my last time was probably when I made this dark chocolate caramel corn or these {oldie but goodie} oatmeal turtle bars. I do like caramel, but for some reason I always forget about it when it comes to baking! I feel like it's become a very trendy ingredient lately, so maybe it'll appear more often on this lil blog of mine. Look out for something else using it tomorrow, actually!

Twix bars are one of my absolute favorite candies, and I love that this is a bit like a homemade cookie version! I've been meaning to make something like this for what feels like forever, but I hate buying storebought "caramel" that has tons of artificial ingredients and crud. I never realized caramel was so, so easy to make at home! It requires a little bit of babysitting, but honestly 7-8 minute start-to-finish is less time than it would take you to go to the store and buy it anyways 😉 You need 5 simple ingredients: sugar, water, corn syrup, butter, heavy cream. And of course a pinch of sea salt for good measure. This stuff is unbelievably buttery and rich and there's seriously no words for how irresistible it is! Chocolate caramel shortbread bars: make em. love em. devour em. Also don't mind the cracked chocolate.

{shortbread recipe from my Chocolate Chip Confetti Shortbread}

Print Recipe

chocolate caramel shortbread bars

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• *for the caramel*
• 2 tablespoon corn syrup
• ¾ cup granulated sugar
• ¼ cup water
• ¼ cup unsalted butter at room temperature
• ¾ cup heavy cream
• ½ teaspoon sea salt
• *for the shortbread*
• 1 cup {2 sticks} unsalted butter at room temperature
• 6 tablespoon sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup dark chocolate chips

Instructions

• First, make the caramel. In a medium pot, combine the sugar, corn syrup, and water.
• Place over medium-high heat, stirring occasionally, until sugar dissolves.
• Increase heat to high, stop stirring, and allow the caramel to cook and bubble until it turns to a caramel color {this will take a good 5-7 minutes}.
• Once color is reached, remove pot from heat, and stir in the butter and heavy cream, and finally the salt. Allow caramel to cool and solidify slightly before using.
• Preheat oven to 350F.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the vanilla, flour, and salt, and mix until a dough forms.
• Line a 9x9 baking dish with parchment, and press the shortbread dough down into one even layer. Prick the surface with a fork.
• Bake for 20-25 minutes, until edges are slightly golden and the surface of the cookie appears dry.
• Let cookie base come to room temperature, then pour the caramel on top. Let caramel solidify, then melt down the dark chocolate chips in the microwave in 20-second intervals until smooth and creamy.
• Spread on top of the caramel, and let it set slightly, then slice and enjoy!