Crunchy, delicate shortbread cookie bottom topped with rich, buttery, homemade caramel and creamy chocolate ganache. Often called “Millionaire Shortbread” because they’re so rich, these delicious bars are made with love and a little patience. But I promise you, they are oh-so-worth it! I even took it a step further and made these with gluten-free flour to ensure they would work both ways.
This recipe is adapted from our popular Chocolate Dipped Shortbread Cookies. These are one of my favorite bars because of how delicious the chocolate-caramel combination is. It’s rare that I meet someone who doesn’t love chocolate and caramel, so share these with your neighbors!
How to make salted caramel shortbread bars
Start with the Shortbread Layer. Combine the shortbread cookie ingredients in a stand mixer with a beater attachment. Start by creaming the butter, adding sugar, and beating until light and fluffy. Next, add egg yolk, vanilla, and salt until combined. Gradually add-in flour, just until combined. Place the dough in a parchment-lined pan and spread evenly. I typically like to use a 12×17 inch jelly roll pan so these bars aren’t quite as thick. A 9×13 inch pan will work just as well, resulting in thicker bars. Usually, I use wax paper or a cupcake liner as a barrier between my hands and the dough to get an even layer. Bake at 350F/176C for 15-20 minutes if using a 12×17 inch pan or 20-25 minutes if using a 9×13 inch pan.
How to make the caramel layer
Caramel Layer is made by creating your own homemade gooey caramel, being patient and careful not to burn the caramel. The first time I ever made my own caramel, I burned it terribly as I wasn’t sure quite when to stop. Fortunately, I get better the more I do something and you will too! Combine all caramel ingredients (sweetened condensed milk, salted butter, brown sugar, light corn syrup, salt, and vanilla) in a saucepan over the stove on medium heat. I like to melt my caramel ingredients slowly by using a double boiler first, before transferring them to a saucepan on the stove to ensure it doesn’t burn right away.
Stir constantly while making the caramel. Once it comes to a boil, reduce to low heat. It may take 10-20 minutes of stirring, depending on your heat settings, for the caramel to come together. You’ll know it’s ready when it pulls away from the sides of the pan easily and has a beautiful, golden caramel color. Remove the caramel from the heat and spread onto the shortbread layer immediately. Spread the caramel evenly using an offset spatula for quick results. Cool in the refrigerator at least 2 hours or overnight, if you wish.
How to make the ganache layer
Chocolate Ganache Layer is made with 2 simple ingredients: chocolate chips and heavy whipping cream. Put the heavy cream in a small saucepan on the stove over medium-low heat. After 2 minutes, add in the chocolate chips. I use semi-sweet. Stir, stir, stir until the chocolate chips have melted perfectly and created a creamy, thick, chocolaty ganache. Let the ganache sit for a minute or two before spreading on top of the caramel layer. Sprinkle with sea salt and place in the refrigerator for at least 1 hour to cool completely before cutting and eating your salted caramel shortbread bars!
More caramel and chocolate recipes you’ll love
- Chocolate Caramel Truffles: Addictive chewy truffles with a unique and amazing chocolate-toffee flavor.
- Caramel Brownies: These rich and fudgy brownies are swirled with thick ribbons of homemade salted caramel sauce. A true indulgence, these caramel brownies are guaranteed to cure any sweet tooth craving!
- Snickers Brownies: Thick and fudgy brownies with deep chocolate flavor loaded with chewy and melty Snickers pieces. These brownies are the ultimate treat and a guaranteed crowd pleaser. Plus, they are so easy to make!
- Salted Caramel Cheesecake Mousse: This creamy salted caramel cheesecake mousse has a deep caramel flavor, a touch of salt, and caramel corn garnish. It’s an individually portioned dessert that not only looks gorgeous, but tastes amazing, too!
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Salted Caramel Shortbread Bars
These bars have a rich and buttery shortbread cookie crust topped with gooey homemade caramel and fudgy chocolate ganache for the ultimate treat!
Ingredients
Shortbread Cookie Crust
- 1 cup (227g, 2 sticks) unsalted butter, at room temperature
- ⅓ cup (70g) granulated sugar
- ⅓ cup (70g) light brown sugar
- 2 ⅓ cups (280g) all-purpose flour (see notes for gluten free)
- ¼ cups (30g) oat flour
- 1 large egg yolk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Homemade Caramel
- 2 14oz cans (792g) sweetened condensed milk
- 14 tablespoons (198g) salted butter, cut into small cubes
- 1 cup light brown sugar
- ⅓ cup light corn syrup
- 1 teaspoon vanilla extract
Chocolate Ganache
- 2 cup 340g semi-sweet or dark chocolate
- ½ cup (120ml) heavy cream
- sea salt, for sprinkling on chocolate (optional)
Instructions
Shortbread Layer
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In a medium bowl, sift together flour and salt. Set aside.
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With the mixer fitted with the paddle attachment, beat the butter on medium-low speed for 1 minute. Add in sugar and beat 1-2 minutes until light and fluffy. Beat in vanilla extract and egg yolk. Reduce speed to low and add flour and salt mixture, beating just until dough starts to come together. Do not overmix or the dough will be tough.
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Place the dough in a parchment-lined pan and spread evenly. Usually, I use wax paper or a cupcake liner as a barrier between my hands and the dough to get an evenly spread layer. Bake at 350F/180C for 15-20 minutes if using a 12×17 inch pan or 20-25 minutes if using a 9×13 inch pan. Shortbread will appear slightly golden brown when done. Allow pan to cool on a cooling rack while you make your caramel.
Caramel Layer
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Combine all caramel ingredients (sweetened condensed milk, salted butter, brown sugar, light corn syrup, salt, and vanilla) in a saucepan over the stove on medium heat. Stir constantly while making the caramel.
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Once it comes to a boil, reduce to low heat. It may take 10-20 minutes of stirring, depending on your heat settings, for the caramel to come together. You'll know it's ready when it pulls away from the sides of the pan easily and has a beautiful, golden caramel color.
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Remove the caramel from the heat and spread onto the shortbread layer immediately. Spread the caramel evenly using an offset spatula for good results. Cool in the refrigerator at least 2 hours or overnight, if you wish.
Chocolate Ganache Layer
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Pour the heavy cream in a small saucepan on the stove over medium-low heat. After 2 minutes, add in the chocolate chips. Stir, stir, stir until the chocolate chips have melted perfectly and created a creamy, thick, chocolaty ganache.
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Let the ganache sit for a minute or two before spreading on top of the caramel layer. Again, use an offset spatula to evenly spread the ganache over the cold caramel layer. Sprinkle with sea salt and place in the refrigerator for at least 1 hour to cool completely.
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Store bars in refrigerator in an airtight container for up to a week.
Recipe Notes
*Gluten-free: substitute all-purpose flour with 1:1 gluten free flour. Add 2 more tablespoons of butter to prevent the shortbread base from getting too dry and crumbly with the lack of gluten.
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