Caramel Chocolate Shortbread Bars
I’m super into shortbread lately. It’s legit the easiest dessert to make. Loving on it, so expect some more shortbread varieties coming soon. But first….my new obsession. Caramel Chocolate Shortbread Bars. Also, the most literal name for a dessert because there is no cute name to describe these.
One layer of shortbread, one layer creamy caramel and one layer milk chocolate sprinkled with sea salt. It’s literally the best of all the good stuff in life and it’s EASY! Leah helped me make these and she cheered for me when I poured in the flour. I love this girl. :)
I took these to work and then Dave got sad because he felt like he didn’t get enough of them, so I whipped up another batch for him the other night. I don’t know why I do this because I just keep going back for “a tiny bite” but end up taking 342 tiny bites. My brain is weird.
These are so good and easy, gotta try these! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
Caramel Chocolate Shortbread Bars
Lolo's Desserts | 2019
Ingredients:
Crust
11 Tablespoons Butter, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup flour
Caramel Layer
1/2 cup Butter
1/2 cup brown sugar
1/2 cup condensed milk
2 Tablespoons corn syrup
Chocolate Layer
2 Cups Milk Chocolate Chips
Sea Salt for topping
Instructions:
Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper or spray with nonstick spray.
In a mixer, mix the butter, sugar and salt on medium high for about 2 minutes. Scrape sides of bowl, then add flour and mix on medium for about a minute until combined.
Press mixture into the 9x9 pan and spread out until even. Bake for 15-20 minutes or until edges are golden brown. Set aside to cool slightly.
For the caramel layer, in a medium size saucepan, melt the butter, brown sugar, condensed milk and corn syrup. Bring to a boil and continue boiling for 4 minutes, stirring occasionally. Remove from heat, then stir constantly for 3 minutes. Pour over shortbread layer and set aside.
While the caramel layer is cooling, melt the milk chocolate in a microwave safe dish in 30 second increments until melted and smooth. Pour over caramel layer and spread out evenly.
Allow to set before cutting into bars. Store in an airtight container.
