Chocolate caramel bars delight (Printable)
Layers of buttery shortbread, silky caramel, and smooth chocolate create a rich indulgence.
# What You'll Need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Caramel Layer
05 - 1 cup granulated sugar
06 - 6 tablespoons unsalted butter, cubed
07 - 1/2 cup heavy cream
08 - 1/4 teaspoon salt
→ Chocolate Topping
09 - 7 ounces semisweet chocolate, chopped
10 - 2 tablespoons unsalted butter
# Directions:
01 - Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and sugar until light and fluffy; add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the prepared pan; bake for 18 to 20 minutes until lightly golden. Allow to cool completely.
04 - Heat sugar over medium heat in a saucepan, stirring constantly until melted and amber. Add butter and stir until melted, then slowly add heavy cream and salt, stirring until smooth. Simmer for 1 to 2 minutes, then remove from heat and allow to cool slightly.
05 - Pour caramel evenly over the cooled shortbread base and refrigerate for at least 45 minutes until set.
06 - Melt chocolate and butter together in a heatproof bowl over simmering water or using short microwave bursts, stirring until smooth.
07 - Spread melted chocolate evenly over chilled caramel layer and refrigerate for at least 30 minutes until firm.
08 - Remove bars from pan using parchment overhang. Cut into 16 bars with a sharp knife, wiping blade between cuts for clean edges.
# Expert Advice:
01 -
- Three perfect layers that actually cooperate with each other, no fancy equipment required.
- The caramel is impossibly smooth and doesn't pull your teeth, a detail that matters more than it sounds.
- You can have them ready in an afternoon, making them perfect for unexpected guests or just yourself on a Tuesday.
02 -
- Caramel can seize or split if you're not patient; low and slow wins, and pouring cold cream into hot sugar is scarier than it looks but works every time.
- Chocolate cracks on caramel when there's too much temperature difference between them—this is why you chill the caramel first, so it's not warm when the chocolate hits it.
03 -
- Use an offset spatula to spread the chocolate thin and even; it keeps you from dragging the caramel up into the chocolate layer.
- Mark the pan lightly with a knife before the chocolate fully sets so you know exactly where to cut, and your bars come out uniform and neat.