Chocolate Caramel Shortbread
Highlighted under: Baking & Desserts
I love baking, especially when it's something indulgent like Chocolate Caramel Shortbread. The combination of buttery shortbread, rich caramel, and decadent chocolate is simply irresistible. Every bite is a delightful blend of textures and flavors that leaves me yearning for more. I enjoy making this dessert for gatherings, as it always impresses friends and family. Plus, this recipe is straightforward, making it a go-to for both seasoned bakers and beginners alike. Let's create something delicious together!
Story time! I discovered the joy of making Chocolate Caramel Shortbread during a rainy weekend when I wanted something comforting to satisfy my sweet tooth. The blend of the crispy shortbread with the luscious caramel and smooth chocolate forms a perfect trio of flavors that I can never resist. The secret? Allowing the caramel to cool slightly before spreading it on the shortbread base ensures it remains gooey and perfect.
As I experimented with different recipes, I learned that chilling the treat before cutting helps achieve clean edges and a more appealing presentation. Trust me; the wait is worth it. This shortbread has become my signature dessert, and there's hardly a gathering where it doesn't shine on the dessert table!
Why You'll Love This Recipe
- Rich chocolate flavor paired with sweet caramel
- Shortbread base adds a buttery crunch
- Perfect for sharing at parties or gatherings
Mastering the Shortbread Base
The shortbread base is the foundation of the Chocolate Caramel Shortbread, and its success lies in the proper creaming of the butter and sugar. Be sure to cream them together until the mixture is light and fluffy—this process incorporates air, giving your crust a tender crumb. If you're short on time, using a stand mixer can save effort, but a hand mixer works just fine too. Press the mixture into the pan firmly, ensuring an even layer, as this will affect how well the base holds together once baked.
When baking the shortbread, look for a light golden color around the edges as an indicator of doneness. It’s important not to overbake it, as it can become too hard and crumbly. Let it cool completely before pouring the caramel layer on top; otherwise, the caramel can seep into the shortbread and make it soggy.
Creating the Perfect Caramel Layer
Cooking the caramel requires patience and careful attention. Stir the mixture of brown sugar, butter, and heavy cream over medium heat until it reaches a gentle boil; this activates the sugar, allowing it to dissolve evenly. Allow it to simmer without stirring for five minutes, which helps develop that deep caramel flavor and prevents crystallization. If the caramel appears too thin after simmering, let it boil for an additional minute or two—don’t forget to keep an eye on it to avoid burning.
Once you've added the vanilla extract off the heat, you'll notice a rich, intoxicating aroma. Pouring the caramel over the cooled shortbread base should be done gently to avoid disturbing the crust. Let the caramel set at room temperature for about 30 minutes before adding the chocolate topping; this way, you'll prevent the layers from mixing.
Tips for the Chocolate Topping
Melting chocolate requires a bit of care to ensure it stays smooth and glossy. I prefer using a microwave to melt the chocolate chips, but doing it in a double boiler works well too. Microwave in short bursts of 30 seconds, stirring in between, until fully melted. Adding vegetable oil not only aids in achieving a smooth consistency but also helps the chocolate maintain its shine once set. If you find chocolate has thickened up too much, a few drops of additional oil can bring it back to a pourable state.
Once you pour the melted chocolate over the caramel, use an offset spatula or the back of a spoon to spread it evenly, ensuring every corner is covered. Refrigerate the entire dish until the chocolate has set, which usually takes about 1-2 hours. For the best results, use a sharp knife to cut into squares, making sure to wipe the knife between cuts to maintain clean edges.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Chocolate Topping
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
Instructions
Prepare the Shortbread Base
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined.
Make the Caramel Layer
In a saucepan, combine the brown sugar, butter, and heavy cream. Stir over medium heat until the mixture boils. Allow to simmer for 5 minutes without stirring.
Add the Chocolate Topping
Melt the chocolate chips with the vegetable oil in a microwave-safe bowl in short bursts. Stir until smooth. Pour the melted chocolate over the cooled caramel layer and spread evenly. Refrigerate until set.
Serve and Enjoy
Once everything is set, cut into squares and serve. Enjoy your delicious Chocolate Caramel Shortbread with a cup of tea or coffee!
Pro Tips
- For a twist, try adding sea salt on top of the chocolate before it sets for a salted caramel flavor.
Storage and Make-Ahead Tips
These Chocolate Caramel Shortbread squares make for excellent make-ahead desserts. After they have fully set, you can store them in an airtight container at room temperature for up to a week. If you need them to last longer, consider placing them in the refrigerator, where they can stay fresh for up to two weeks. Just ensure you layer them between parchment paper to prevent sticking.
For long-term storage, freeze the squares for up to three months. Cut them into squares and place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. Thaw them at room temperature for about 30 minutes before serving to bring back their perfect texture.
Variations and Flavor Enhancements
Feel free to get creative with flavors in this recipe. Adding a pinch of sea salt to the caramel can enhance its flavor profile and create a delightful sweet-salty contrast. For a nuttier twist, consider mixing in crushed nuts, like pecans or almonds, into the chocolate topping before it sets.
If you prefer a different chocolate flavor, you can substitute dark chocolate with milk chocolate for a sweeter topping, or even try white chocolate for a more unique presentation. Combining different types of chocolate can create visually appealing layers that add both flavor complexity and a beautiful aesthetic.
Troubleshooting Common Issues
If your caramel crystallizes during cooking, it may have been stirred too much or cooked at too high a temperature. To salvage it, try reheating the caramel on low heat, stirring gently until it returns to a smooth state. Adding a splash of water can also help dissolve any sugar crystals you notice. Always remove the caramel from heat as soon as it reaches the desired thickness to avoid overcooking.
Should your chocolate topping turn out too thick, remember that you can add more vegetable oil to help it spread more easily. Also, if you find that it doesn’t set properly, it might have been overheated during melting, so be cautious with the microwave timings to avoid burning.
Questions About Recipes
→ Can I use salted butter for the shortbread?
Yes, but you may want to reduce the added salt in the recipe to balance the flavors.
→ How do I store leftover shortbread?
Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
→ Can I freeze the Chocolate Caramel Shortbread?
Absolutely! Wrap individual pieces in plastic wrap and freeze for up to 3 months.
→ What can I substitute for dark chocolate?
You can use milk chocolate or semi-sweet chocolate chips if you prefer a sweeter topping.
Chocolate Caramel Shortbread
I love baking, especially when it's something indulgent like Chocolate Caramel Shortbread. The combination of buttery shortbread, rich caramel, and decadent chocolate is simply irresistible. Every bite is a delightful blend of textures and flavors that leaves me yearning for more. I enjoy making this dessert for gatherings, as it always impresses friends and family. Plus, this recipe is straightforward, making it a go-to for both seasoned bakers and beginners alike. Let's create something delicious together!
Created by: Camilla Rhodes
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 pieces
What You'll Need
For the Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Chocolate Topping
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
How-To Steps
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined. Press the mixture firmly into the bottom of a lined baking pan. Bake for 20 minutes or until lightly golden.
In a saucepan, combine the brown sugar, butter, and heavy cream. Stir over medium heat until the mixture boils. Allow to simmer for 5 minutes without stirring. Remove from heat and stir in the vanilla. Pour the caramel over the baked shortbread and let it cool and set.
Melt the chocolate chips with the vegetable oil in a microwave-safe bowl in short bursts. Stir until smooth. Pour the melted chocolate over the cooled caramel layer and spread evenly. Refrigerate until set.
Once everything is set, cut into squares and serve. Enjoy your delicious Chocolate Caramel Shortbread with a cup of tea or coffee!
Extra Tips
- For a twist, try adding sea salt on top of the chocolate before it sets for a salted caramel flavor.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g