Chocolate Caramel Shortbread Bars are the grown up version of a HOMEMADE TWIX, and I will go on record saying they are infinity times better than the store bought candy bar. A buttery shortbread base is layered with a creamy, rich caramel, all topped with milk chocolate and some flaked sea salt for good measure!
There are just some flavor combinations out there that BELONG together. Of course you have peanut butter and chocolate…honey and bbq…cinnamon and apple…chocolate and mint…AND AND AND…
But I am here to say that caramel and shortbread is holy grail status. I made my mark on the internet many years ago with my Salted Caramel Butter Bars. They are an OG Cookies and Cups recipe, and have been made across the internets by so so many of you. Everyone love them, as everyone should. They’re freaking amazing.
Which brings me to today’s recipe. It’s one that I have intended to make (and share) here for a long time. I am sure there are many versions of this recipe out there on the google, but this is the recipe I make and love, and since we’re friends, I think you will love it too.
These Chocolate Caramel Shortbread Bars (aka Homemade Twix) are the perfect portions of each layer/flavor. The crust is has the exact right amount of crunch, the caramel is creamy and soft, without oozing everywhere, and well, milk chocolate topped with flaked sea salt is a winning combo.
The crust can be baked ahead of time…or not. It’s all about versatility here. The caramel is sweet and buttery, and the addition of sweetened condensed milk makes it the perfect texture.
And like I said…milk chocolate…
Spread that gorgeous chocolate all over the top and go ahead and sprinkle on some flaked sea salt to make everything better.
Allow them to set up completely….you can chill them or let this happen at room temperature. Totally up to you…like I said, versatility.
Be prepared to be BLOWN AWAY with how delicious these are.
You can cut them into small pieces for a bite-sized treat or into bars like a Twix!
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Chocolate Caramel Shortbread Bars
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
HOMEMADE TWIX BARS! Shortbread crust, topped with buttery caramel and topped with milk chocolate! Ridiculously good!!
Ingredients
Shortbread
- 11 tablespoons salted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/4 cups flour
Caramel Filling
- 1/2 cup salted butter
- 1/2 cup light brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup sweetened condensed milk
Topping
- 1 1/3 cups milk chocolate
- optional – flaked sea salt
Instructions
Shortbread
- Preheat the oven to 350°F. Line a 9×9 baking dish with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and salt together on medium speed for 1 minute. Add in the flour and mix on low speed until just combined. Press the dough evenly into the bottom of the prepared pan and bake for 15-20, or until lightly golden at the edges.
- Remove from oven and set aside.
Caramel Filling
- In a medium saucepan combine the butter, brown sugar, corn syrup, and condensed milk. Bring mixture to a boil and continue to boil for 5 minutes, stirring frequently. Remove from heat and using a wooden spoon, stir vigorously for 3 minutes to cool and aerate.
- Pour the caramel over the (cooled or warm) crust and spread evenly to the edges. Cool completely.
Topping
- In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between, until completely melted and smooth. Pour the chocolate on top and spread evenly to the edges using an offset spatula. Sprinkle with flaked sea salt, if desired.
- Allow the chocolate to set completely and then cut into squares.
Notes
Store airtight at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 Bar
- Calories: 303
- Sugar: 19.3 g
- Sodium: 221.3 mg
- Fat: 19.7 g
- Carbohydrates: 30 g
- Protein: 2.6 g
- Cholesterol: 52.7 mg
I made these bars, and they turned out very nicely! Instead of boiling the caramel for five minutes, I boiled it for about two minutes on high, then let it cook off the element (while stirring vigorously). I added about a tablespoon of extra butter to avoid making the caramel get too hard. Also, I baked the shortbread crust for around 25-30 minutes.
I have been making this recipe for a few years now and it is always delicious. But the last few times I’ve made it some of the butter separates from the Carmel. Sometimes it’s so much that I have to drain it. I don’t know what to do. Am I doing something wrong when making it or is it my ingredient. Someone please help!
I’m waiting for the chocolate to set. How long does that take and can I hasten it by putting it in the fridge? As it is, I’m worried that the caramel may be too hard to cut/chew. Did I do something wrong? Hoping to show this off at the office this afternoon. ???
That was supposed to be the fingers crossed emoji, not question marks at the end. Haha.
The caramel will get a little stiffer, but not too hard to cut! Also just pull it out of the fridge about 15 minutes before to take the chill off 🙂
Thanks. I decided to be patient and not put it in the fridge. The chocolate set nicely, but unfortunately the caramel is hard as a rock. Second time I’ve tried one of these recipes – same result. Any suggestions on what I might be doing wrong?
BTW – The flavor is WONDERFUL!
I think it’s just the nature of caramel honestly! I don’t think you are doing anything wrong 🙂 Just bring it out of the fridge allow it to come up to room temp! Should definitely soften it!
I made these last weekend after much effort to be frank because I am not so good in making food and all. It was super delicious.
Keep sharing such recipes.
This recipe is so ultra delicious! I made 1 batch and served them and they were gone in 1 hour! Easy to make too! Nice to know they freeze since I plan to do that so I can indulge as much as my guests!