Whether you call it Millionaire’s shortbread, caramel squares, chocolate caramel shortbread, or some other name, a shortbread base topped with caramel and chocolate is a delicious treat. Top it with a sprinkling of sea salt, and it’s next level. While naming this recipe Chocolate Caramel Shortbread keeps it pretty simple, I do like the name Millionaire’s Shortbread. “Millionaire” makes this treat seem more decadent and special, it elevates the bar cookie somehow. So, if you want to call it Millionaire’s Bars, I won’t stop you.
Delicious shortbread originated in Scotland. There, it is tradition to serve shortbread to the first guest to a home on New Year’s Day. Shortbread layered with caramel and chocolate is considered an upgrade from a basic cookie (or I guess they would call it a biscuit) and I would be happy to receive one of these Chocolate Caramel Shortbread bars on New Year’s Day!
Here’s what you will need:
Unlike my Go To Brownies or my “Extra” Crispies Treats, this is not a super fast and simple bar cookie. Take my word for it, though, it is worth it. This Caramel Chocolate Shortbread will require a bit of time and some equipment. The ingredients list, however, is short and sweet!
To get the right texture for the caramel you will need to use a candy thermometer. I recommend using a digital thermometer, or you can save some money and go old school with a standard thermometer. You could try to guess when the caramel is done, but odds are your caramel will end up oozing out all over because it is too soft, or it will be too firm and hard to chew.
Pro Tips:
The shortbread dough is easiest to spread in the pan if it is a bit crumbly. The dough will come together as a ball if mixed long enough, but you want that sandy, crumbly texture.
Depending on how mixed the dough is, and how firmly it is pressed into the pan, air bubbles may form as the crust bakes. I haven’t needed to poke the crust with a fork before baking, but I have popped a rising bubble on one or two occasions when I over mixed.
The edges of the pan will start to brown, and the center of the crust will have just a hint of golden color when the crust is ready.
Making the caramel for this recipe is the hardest part. When making caramel, I start with the water, swirl it around the pan, and then carefully add sugar. You want to avoid any sugar crystals or impurities hitting the caramel mid way through cooking. A miss timed sugar crystal falling off the side of the pan can lead to a whole batch turning grainy. It’s a good idea to have a cup of water and a pastry brush nearby to wash away any crystals you see forming.
Once the caramel has reached the desired temperature, remove it from the heat and continue to stir it as the bubbles settle. There is no need to pour lava hot caramel onto the crust.
As noted, caramel is very hot. Allow it to set for about an hour before adding chocolate. You can speed up this process if needed by putting the caramel shortbread in the refrigerator for 20-30 minutes instead.
The bars are easiest to cut once the chocolate has set. You can use the refrigerator to speed up that process.
Having said that, I like to draw my cut lines in the chocolate before it has set. It makes for smooth slicing once the chocolate has set.
Chocolate Caramel Shortbread
A buttery shortbread topped with sweet caramel, dark chocolate, and a sprinkling of sea salt makes for a rich and decadent treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes + cooling
- Total Time: 60 minutes
- Yield: 12 jumbo or 18 regular squares 1x
- Category: bar cookies
- Cuisine: desserts
Ingredients
For the Shortbread:
1 cup butter at room temperature
1/2 cup powdered sugar
1 3/4 cup flour
1/2 teaspoon kosher salt
For the Caramel:
2 1/2 cups sugar
1/2 cup water
1 1/2 cups heavy cream
6 Tablespoons butter
1 teaspoon kosher salt
1 teaspoon vanilla
For the Chocolate:
one 12 oz bag of chocolate chips
1 Tablespoon vegetable oil
*optional sea salt
Instructions
Preheat oven to 350 and line a 9 x 13 pan with parchment.
For the Shortbread: In the bowl of a stand mixer, or with a medium mixing bowl and a hand mixer, blend butter, powdered sugar, flour and salt until incorporated and crumbly. It should resemble wet sand. Pour the mixture into the 9 x 13 pan and press the dough firmly and evenly along the bottom. Bake for 18-20 minutes until the shortbread is set and golden.
For the Caramel: Place the water, sugar, vanilla and salt in a heavy saucepan and heat over medium-high heat. The sugar will begin to caramelize and gain an amber color. As the edges darken, swirl the pan to even out the color and avoid burning the sugar. The caramelization of the sugar will take 8-10 minutes depending on the level of your heat. Once you have achieved the desired color add the butter and cream, being careful to avoid splashes and steam. Place the candy thermometer in the caramel mixture and cook until the caramel has reached 245F or 118C. This will take an additional 8-10 minutes. When the caramel has reached temperature, remove from heat and stir as the boil slows. Pour the hot caramel over the shortbread and allow to set for at least one hour before adding the chocolate layer.
For the Chocolate: Once the caramel has set, place the chocolate chips and oil in a medium bowl and microwave to melt. Microwave for 30 seconds, stir, and return to microwave for another 30 seconds. Repeat as needed to melt the chocolate. Pour the chocolate over the set caramel and sprinkle with (optional) flaky sea salt.
Notes
Don’t rush the process. Allow the caramel to set before adding the chocolate layer, and allow the chocolate to set before slicing the shortbread.
Keywords: shortbread, caramel, chocolate, sea salt, millionaire’s bar
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