SALTED CARAMEL CHOCOLATE SHORTBREAD
I’m normally not a homemade scratch baker or cook but this is my super exception.
These Salted Caramel Chocolate Shortbread’s are worth the exception and they’re my new love.
I love anything with chocolate, caramel, and baked anything but these are special.
I found this recipe searching on pinterest for something homemade but not too complicated and to taste delicious.
Those are my usual requirements.
This dessert totally covered all bases and all flavors.
First you have shortbread made from butter, flour, and sugar that is crumbled and formed into a dough. I eat that stuff raw, yes I do.
Then you make a homemade creamy caramel with condensed milk, I lick that straight out of the can, yes again.
And then you finish it off with melted dark chocolate (YUM) and large chunky sea salt.
Heaven.
Just look at that pour!
The only thing about this recipe is that you have to let the layers set and firm up before you go onto the next one. This wasn’t my best idea as I only had a few hours to pull this together. I froze it for a small amount of time between each layer and it worked perfectly.
These bars actually freeze perfectly as well. It made a lot of little squares, so I froze a few and defrosted them and they were still perfection.
I took these to a BBQ and they were awesome. I love that they’re so small you can just pop them into your mouth.
They are on the rich yummy side so I chose to cut them into smaller squares than I normally do.
This way you can have as many as you want or enjoy just one.
- SHORTBREAD
- 1 1/4 cup unsalted butter
- 1/3 cup white sugar
- 1 1/3 cup white flour
- CARAMEL
- 1/2 cup light brown sugar
- 1/2 cup sweetened condensed milk
- 2 tablespoons light corn syrup
- CHOCOLATE
- 1 1/2 cups dark chocolate chips
- 1 tablespoon veggie oil
- sea salt
- SHORTBREAD
- Preheat oven to 350 degrees. Mix 3/4 cup butter, white sugar, and flour in a medium bowl. Smoosh it with your hands and crumble it together until it starts to form into dough. Press the dough into a greased 9×9 cake pan. Bake shortbread for 20 minutes. Remove it after it has baked and let it cool completely.
- CARAMEL
- Combine 1/2 cup butter, brown sugar, condensed milk, and corn syrup in a medium sized saucepan on medium heat. Let it begin to boil then reduce the heat to low. Let it simmer for 3-5 minutes and continue to stir.
- Remove from the heat and pour over the shortbread. Let it cool until it is room temperature.
- CHOCOLATE
- Heat chocolate chips in a microwave safe bowl. Combine with vegetable oil and heat 30 seconds at a time. Don’t go over 3 sets of 30 seconds. Mix until is smooth and all the chips have melted.
- Pour over caramel and let it cool.
- Sprinkle with sea salt.
- Cut into 6 rows and 6 columns- 36 squares, serve.
AU told me these had too much chocolate on them, I think not.
Just look at those delicious layers. The chocolate was fine.
And because it is dark chocolate you get a more developed taste with the caramel.
I think milk chocolate would be phenomenal but I liked how the dark chocolate came together with the other two flavors.
I’d love to see everyones variations on these shortbread squares.
Use milk chocolate, add nuts on top, skip the sea salt, or throw in some non-melted chocolate chips.
The options are endless!
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