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 too am sad that the shortbread crumbles away upon cutting them…. great flavor, but not worth the effort to eat in pieces.
What am I doing wrong? The shortbread base just falls apart when I cut the bars. Other than that they taste great.
Have you ever tried freezing these?
They would freeze great! Airtight for up to a month!
Wow! scarily addictive and delicious. I am going to try browning the butter as the first caramel step next time to try and improve on perfection.
i bet it will be fantastic!!!
Ok….I gingerly broke away from making the Chocolate Chip Cookie Peanut Butter S’mores Bars to make for my soccer boys, THEY LOVED THEM! The thing is they are so dern good! I made a pan for the family as well and had to cut them into 1 x 1 squares so that I would eat them up so quickly!! I LOVE THEM!
Love hearing this!!!!
I have a question about the 1 1/3 cups of milk chocolate… may I ask exactly what chocolate you used and how you measured the quantity? I can measure chocolate chips in cups, but they don’t really melt well, and I’m not sure how many bars of milk chocolate would equal 1 1/3 cups. Thank you! Will be making this this weekend!
I have used both chopped milk chocolate as well as milk chocolate chips. I buy the pound plus chocolate bars from Trader Joe’s and have them in my pantry most of the time that I used a lot for this recipe. Here’s the link: http://amzn.to/2p025OQ
Shut the front door and the back door. These look sooooo good and easy. I’m currently going through recipes, trying to decide what I’m going to bake this weekend. When I opened your email and saw these I immediately added them to my short list!
You will love them SO MUCH!!
Hi, I was wondering if I could use a good jar of carmel sauce instead of making it. How much difference would it make? Thanks so much. These look just delicious! Can’t wait to try.
The difference would be the stability and texture. I would be worried it might be a little too soft.
I’ve made “millionaire bars”,as these are often called, and the recipes usually call for a lot more condensed milk, which I love. Looking forward to trying your recipe too.
Love this recipe! This version looks a little easier. I ate almost the entire pan over the 4th of July holiday two years ago! It was a rough July! ha!
On a sidenote, to you outsource the video production? Is that thing? I noticed the ads and was like I would trade ads to have someone do the video! laura
I do outsource my video production, but I own the videos, so when I place them on my website my ad manager sets up and run the ads for me 🙂