Name: Chewy Caramel Shortbread Bars Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 1 cup unsalted butter (softened, not melty, slightly cool); ⅓ cup granulated sugar; ⅓ cup light brown sugar, packed; 1 large egg yolk; ¾ teaspoon vanilla extract; ½ teaspoon table salt; 2 ¼ cups all-purpose flour; 2 (14-oz) cans sweetened condensed milk; 14 tablespoons unsalted butter (cut into tablespoon-sized pieces); 1 cup light brown sugar (packed); ⅓ cup light corn syrup; ¾ teaspoon table salt; 1 teaspoon vanilla extract; 2 cups semisweet chocolate chips; ½ cup heavy cream; Flaky sea salt (for sprinkling)

If you’re anything like me and adore that perfect marriage of buttery shortbread, gooey caramel, and rich chocolate, then you’re going to flip for this Chewy Caramel Shortbread Bars Recipe. I absolutely love how these bars strike just the right balance—crisp base, chewy caramel middle, and a silky ganache top that melts in your mouth. Trust me, whether you’re baking for a special occasion or just need a sweet pick-me-up, these bars will quickly become your go-to.

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Why You’ll Love This Recipe

Perfect Textures: The chewy caramel contrasts beautifully with a buttery, crisp shortbread base.
Make-Ahead Friendly: Prep in advance and enjoy sweet treats ready when you are.
Family Favorite: My family goes crazy for these bars — they never last long!
Trusted Tips Included: I’ve shared what I learned from baking these bars over and over, so you won’t face any surprises.

The image shows two stacked dessert squares with three clear layers: the bottom layer is light yellow and crumbly like shortbread, the middle layer is a smooth caramel in a golden brown color, and the top layer is a thick dark chocolate with a shiny, smooth texture sprinkled with flaky white sea salt. The top square has a bite taken out of it, showing the soft inside of each layer. The treats are placed on a piece of parchment paper on a white marbled surface, with a white and black checkered cloth blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Chewy Caramel Shortbread Bars, caramel shortbread bars, shortbread dessert, caramel dessert bars, chocolate caramel shortbread

Ingredients You’ll Need

These ingredients come together to create a bar that’s rich, chewy, and indulgently sweet—all without feeling overwhelming. Each component plays a role, from the tender shortbread base to the luscious caramel layer and the chocolate topping that ties it all together. Here are my ingredient insights to help you shop smart and bake smart.

Flat lay of a few small cubes of unsalted butter, two small white ceramic bowls—one filled with granulated sugar and another with packed light brown sugar, a single large uncracked brown egg, a small white bowl of golden vanilla extract, a small white bowl with fine table salt, a simple mound of all-purpose flour, two unopened cans of sweetened condensed milk, a small white bowl holding light corn syrup, a small heap of semisweet chocolate chips, a small white bowl of heavy cream, and delicate flaky sea salt crystals scattered around, all placed in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chewy Caramel Shortbread Bars, caramel shortbread bars, shortbread dessert, caramel dessert bars, chocolate caramel shortbread

Unsalted Butter: Use softened butter, not melted, for that perfect shortbread crumb texture.
Granulated Sugar: This helps give structure to the shortbread crust.
Light Brown Sugar: Adds a subtle molasses flavor that deepens the caramel and crust taste.
Large Egg Yolk: Makes the shortbread tender and a bit richer.
Vanilla Extract: Essential for warming up the flavor profile.
Table Salt: Balances sweetness and enhances all the flavors.
All-Purpose Flour: The backbone of the shortbread base.
Sweetened Condensed Milk: The secret to that irresistibly chewy caramel texture.
Light Corn Syrup: Helps prevent the caramel from crystallizing, keeping it smooth.
Semisweet Chocolate Chips: Choose good quality for a richer ganache flavor.
Heavy Cream: Creates luscious chocolate ganache that sets perfectly on top.
Flaky Sea Salt: The final sprinkle adds a delightful contrast that brings out all the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making these bars just as is, but sometimes I mix things up depending on the season or who I’m baking for. Don’t be afraid to make this recipe your own–you’ll find it’s wonderfully versatile!

Salted Caramel: I sprinkle a bit more flaky sea salt on top right after spreading the chocolate—my family can’t get enough of the sweet-salty combo!
Dairy-Free Version: Swap out butter and heavy cream for coconut oil and coconut cream to accommodate dietary needs.
Nutty Twist: Add chopped toasted pecans or walnuts into the caramel layer for extra crunch and flavor.
Chocolate Varieties: Try dark chocolate chips for a more intense taste, or use white chocolate for a different flavor profile.

How to Make Chewy Caramel Shortbread Bars Recipe

Step 1: Crafting the Perfect Shortbread Base

First things first, preheat your oven to 350°F (177°C) and line a 13×9-inch baking pan with parchment paper—that parchment is a game-changer for easy release. Using an electric mixer, beat the softened butter with granulated and light brown sugars until light, fluffy, and well creamed. Don’t rush this step; it creates that tender crumb we all love. Then, add the egg yolk and vanilla extract, mixing well and scraping down the sides to blend it all evenly.

Next, gradually add the all-purpose flour. Here’s a trick I discovered after some early flops: keep the mixer on low and sprinkle in the salt halfway through adding the flour. You want the dough to be slightly crumbly but still stick together—you’ll find that an easy-to-press dough makes for an even shortbread layer. Press the dough evenly into the pan. I like to lay wax paper on top and use the back of a spoon to smooth it out perfectly.

Bake for about 25 minutes, until the edges turn light golden brown. This creates that satisfying crunch that balances the chewy caramel and chocolate layers later. Let it cool completely before moving on.

Step 2: Making That Irresistible Chewy Caramel Layer

While your shortbread is cooling, it’s time to make the gooey caramel. Combine the sweetened condensed milk, light brown sugar, corn syrup, butter, and salt in a heavy-bottom saucepan over medium heat. Stir constantly—this is key—to prevent burning and ensure smoothness. I learned the hard way that last-minute distractions can cause a sticky mess, so stay focused here!

Cook the mixture until it thickens and turns a lovely, deep caramel color—usually around 10-12 minutes. Remove from heat and stir in the vanilla extract. Pour the caramel evenly over the shortbread base and gently spread it out. Then, let it cool at room temperature while you prepare the chocolate topping.

Step 3: Finishing with a Silky Chocolate Ganache

For the top layer, heat the heavy cream just until it begins to simmer, then pour it over the semisweet chocolate chips in a heatproof bowl. Let it sit for a minute or two, then stir gently until you have a smooth ganache. Pour it over the caramel layer, spreading it evenly.

Here’s a little tip: once the ganache is spread, sprinkle flaky sea salt on top immediately to add bursts of flavor in every bite. The salty-sweet combo is what makes these bars truly memorable. Let the bars set in the fridge for at least two hours or until the chocolate has fully firmed up.

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Pro Tips for Making Chewy Caramel Shortbread Bars Recipe

Don’t Overmix the Dough: Keeping the shortbread dough crumbly helps achieve that perfect texture without becoming too dense.
Constant Stirring on Caramel: It prevents burning and keeps your caramel silky smooth—this step makes all the difference.
Use Parchment Paper: It makes removing the bars so much easier and keeps the edges neat.
Chill Before Cutting: Refrigerate the bars completely so the ganache sets firmly for cleaner slices without squishing.

How to Serve Chewy Caramel Shortbread Bars Recipe

A square dessert bar with three distinct layers sits on a white marbled surface, with a bite taken from one corner showing the inside. The bottom layer is a pale, crumbly shortbread base with a slightly coarse texture. Above this is a thicker, soft caramel layer in a rich golden brown shade, smooth and glossy but soft enough to show some indentation near the bite. The top layer is a dark chocolate ganache, shiny and firm, sprinkled with coarse white sea salt flakes. Nearby are more similar bars, focusing on the bitten bar in the foreground, with soft natural lighting highlighting the textures and colors. Photo taken with an iphone --ar 2:3 --v 7 - Chewy Caramel Shortbread Bars, caramel shortbread bars, shortbread dessert, caramel dessert bars, chocolate caramel shortbread

Garnishes

I always top mine with a light dusting of flaky sea salt—it gives that incredible sweet-salty hit you won’t forget. If I’m feeling extra fancy, a few crushed toasted nuts or a drizzle of extra melted chocolate can elevate these bars for guests.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream or a cup of strong coffee. For a crowd, I like offering fresh berries alongside to cut through the richness and keep things balanced.

Creative Ways to Present

When I want to impress, I cut the bars into bite-sized squares and serve them on a beautiful platter with edible flowers or mint leaves. For holidays, sprinkling colored sea salt crystals or dusting powdered sugar over the top adds a festive flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover bars in an airtight container in the fridge. I find they keep their chewy texture for up to 5 days, though in my house they rarely last that long. The fridge helps the ganache maintain its perfect texture without getting too sticky.

Freezing

To freeze, wrap individual bars or the entire pan tightly in plastic wrap and then foil. They freeze beautifully for up to 3 months. When you want one, just thaw in the fridge overnight—it’s a lifesaver when you need a sweet treat on hand.

Reheating

I don’t usually reheat these bars because they’re best enjoyed chilled, but if you want to soften the caramel a bit, let them sit at room temperature for 15-20 minutes before serving. Avoid microwaving directly as it can affect the chocolate texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can, but be careful to reduce or omit the added table salt in the recipe since salted butter already contains salt. This keeps your bars from becoming overly salty.
Why is my caramel grainy or crystallized?

Crystallization often happens if the caramel isn’t stirred constantly or if impurities form on the pan’s sides. Using light corn syrup, stirring consistently, and cooking on medium heat helps keep your caramel silky smooth, as this recipe suggests.
Can I make these bars gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures cup for cup. Just check that your blend includes xanthan gum or add some to get the right shortbread texture.
How do I get clean slices without the chocolate cracking?

Use a sharp knife warmed slightly under hot water and wiped dry before each cut. This softens the chocolate just enough to slice through cleanly, preventing cracks and messy edges.

Final Thoughts

I used to struggle finding a caramel shortbread bar recipe that struck the right balance between chewy and crisp without being overly sweet or sticky. This Chewy Caramel Shortbread Bars Recipe was my breakthrough—it’s become a favorite I make again and again, especially when I want to wow friends with minimal fuss. Give it a try—you’ll be delighted by how simple ingredients transform into a show-stopping dessert that feels like a special treat every time. I can’t wait to hear what you think!