Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 pieces
Ingredients: 225g unsalted butter, softened; 100g granulated sugar; 300g all-purpose flour; 1/4 teaspoon salt; 200g granulated sugar; 100g unsalted butter; 120ml heavy cream; 200g dark chocolate, chopped; 30g unsalted butter

Highlighted under: Soft Collection

I absolutely love making Chocolate Caramel Shortbread for special occasions or just as a treat for myself. The combination of crumbly shortbread, rich caramel, and smooth chocolate is truly irresistible. Each bite melts in your mouth and leaves you wanting more. I enjoy perfecting this recipe, and it's always a hit among friends and family. With its layers of flavor and texture, this dessert is perfect for both celebrations and cozy nights in. Let me take you through the steps to create this delightful dessert!

Created by

Briony Ashcroft

Last updated on 2026-01-12T03:41:36.964Z

When I first tried making Chocolate Caramel Shortbread, I was amazed at how straightforward it was. The key is to ensure the caramel is evenly spread over the cooled shortbread base—this creates a perfect balance of textures. I found that allowing each layer to set slightly before adding the next helps each flavor shine through distinctly.

Furthermore, I discovered that using high-quality chocolate for the topping elevates the entire dessert. It adds a luxurious finish that complements the sweetness of the caramel. My friends often rave about this treat, and I enjoy seeing their reactions when they take that first bite!

        Why You'll Love This Recipe
        Decadent layers of chocolate and caramel create a satisfying indulgence
Rich buttery shortbread base provides the perfect contrast in texture
Ideal for both special occasions and simple gatherings

      

Shortbread Base Perfection

The shortbread base is crucial for providing a sturdy foundation and a delicate crumb that nicely contrasts with the caramel and chocolate layers. Ensure your butter is at room temperature for optimal creaming; this will incorporate air effectively, giving your shortbread a light texture. When pressing the dough into the baking tray, use the bottom of a measuring cup for an even, compact base that prevents air pockets, which can lead to uneven baking.

Baking the shortbread until lightly golden is key; this should take about 20 minutes in a 180°C (350°F) oven. Keep an eye on it towards the last few minutes to prevent over-browning, which can lead to a bitter flavor. Once it's out of the oven, allow it to cool completely before adding the caramel. This cooling period is essential for the caramel to adhere properly without sliding off.

Crafting the Caramel Layer

Making caramel can be tricky, but with a few tips, it becomes much easier. Start melting the sugar and butter slowly over low heat; this helps the sugar dissolve evenly, preventing crystallization. Stir constantly until the mixture reaches a rich, amber color, approximately 8-10 minutes. If caramel gets too dark, it can become bitter, so watch it closely, as it can go from perfect to overcooked quickly.

Once your caramel is smooth, pour it over the cooled shortbread gently. For even distribution, you can use a spatula to spread it if necessary. Letting the caramel set at room temperature rather than refrigerating immediately helps maintain the soft, chewy texture. Aim for at least 30-45 minutes, or until the surface feels firm to the touch.

The Chocolate Topping Technique

For the chocolate topping, using high-quality dark chocolate will elevate the final dessert. I recommend chocolate with a cocoa content between 60-70% for a lovely depth of flavor. To melt the chocolate and butter together, use a double boiler method—place a heatproof bowl over simmering water, not directly touching the water. This gentle heat prevents the chocolate from seizing and ensures a silky consistency.

After pouring the chocolate over the caramel layer, smoothing it out can be a delicate task. Use a small offset spatula for an even finish, and tap the tray gently on the counter to eliminate air bubbles. Allow the entire dessert to chill in the refrigerator for about an hour, or until the chocolate is set firmly before cutting for clean edges.

Ingredients for Chocolate Caramel Shortbread

Shortbread Base

225g unsalted butter, softened
100g granulated sugar
300g all-purpose flour
1/4 teaspoon salt

Caramel Layer

200g granulated sugar
100g unsalted butter
120ml heavy cream

Chocolate Topping

200g dark chocolate, chopped
30g unsalted butter

Preparation Steps

Steps to Create Chocolate Caramel Shortbread

Make the Shortbread Base

Preheat the oven to 180°C (350°F). In a bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until a dough forms. Press the dough into the bottom of a lined baking tray and prick with a fork. Bake for 20 minutes or until lightly golden. Allow to cool completely.

Prepare the Caramel Layer

In a saucepan, combine the sugar and butter over low heat, stirring until melted and golden. Slowly whisk in the heavy cream, continuing to stir until the mixture is smooth. Pour the caramel over the cooled shortbread, spreading evenly. Let it set at room temperature.

Add the Chocolate Topping

Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Pour the melted chocolate over the set caramel layer, smoothing it out with a spatula. Chill the entire tray in the refrigerator for about 1 hour until set.

Cut and Serve

Once set, remove from the fridge and cut into squares or bars. Serve and enjoy the decadent taste of your Chocolate Caramel Shortbread!

Enjoy Your Treat!

Pro Tips

For a fun twist, try adding a sprinkle of sea salt on top of the chocolate before it sets. This enhances the flavors and adds a delightful contrast to the sweetness.

Ingredient Substitutions

If you're looking to make this recipe a bit healthier, you can substitute the unsalted butter in the shortbread with coconut oil, which will still give you a crumbly texture but with a hint of coconut flavor. For a dairy-free option, vegan butter can replace regular butter in both the shortbread and the caramel layers, although the caramel may not reach the same depth of flavor without dairy butter.

For those who prefer a sweeter chocolate topping or need to adjust flavors, you can swap dark chocolate with milk chocolate. However, this may result in an overall sweeter dessert, so consider balancing it with a pinch of sea salt on top for contrast.

Serving and Storage Tips

Chocolate Caramel Shortbread can be served as-is or can be dressed up with a sprinkle of flaked sea salt on top for an extra flavor punch. I also love serving these bars alongside fresh berries or a scoop of vanilla ice cream for a delightful contrast. For gatherings, try cutting them into smaller pieces to create bite-sized treats!

To store, keep your shortbread in an airtight container at room temperature for up to a week. If you wish to keep it longer, you can freeze the bars wrapped in plastic wrap and placed in a freezer-safe container. They maintain their flavor well for up to three months; just be sure to thaw them in the fridge overnight before serving to ensure the textures stay intact.

Variations to Try

Feel free to experiment with the flavors! Adding a layer of nuts like chopped pecans or toasted coconut on top of the caramel before adding the chocolate can introduce a delightful crunch. Alternatively, you can infuse the caramel layer with a teaspoon of vanilla extract or a splash of bourbon for extra depth.

If you'd like to switch up the chocolate layer, consider using white chocolate instead, which offers a sweeter contrast to the salty shortbread and rich caramel. To make it even more decadent, drizzle some melted chocolate over the set bars for a decorative touch.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but it may change the flavor profile and sweetness of the dessert.

→ How long will the shortbread last?

The Chocolate Caramel Shortbread can last up to a week if stored in an airtight container.

→ Can I freeze Chocolate Caramel Shortbread?

Yes, you can freeze it. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free cream alternative, but this will alter the flavor slightly.