Chocolate Bars with Caramel (Printable)

Decadent chocolate bars featuring a shortbread base, creamy caramel, and smooth chocolate topping.

# 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 the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream together butter and sugar until light and fluffy. Incorporate flour and salt, mixing until crumbly dough forms.
03 - Press dough evenly into the prepared pan. Bake 18 to 20 minutes until lightly golden. Cool completely.
04 - Heat sugar in saucepan over medium heat, stirring until melted and amber-colored. Add butter and stir until melted. Slowly add cream and salt, stirring until smooth. Simmer 1 to 2 minutes, then remove from heat and cool slightly.
05 - Pour caramel evenly over cooled shortbread. Refrigerate at least 45 minutes until set.
06 - Melt chocolate and butter together in a heatproof bowl over simmering water or microwaving in short bursts, stirring until smooth.
07 - Spread melted chocolate evenly over chilled caramel. Refrigerate 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 Suggestions:

01 -
  • Three distinct textures in one bite—crispy, chewy, and silky—make these bars impossible to eat just one of.
  • The caramel layer is foolproof once you understand the amber stage, and it transforms simple ingredients into something that tastes restaurant-quality.
  • These are impressive enough to gift but easy enough that you won't stress making them on a weeknight.
02 -
  • Cold cream into hot caramel is the scariest moment, but pouring slowly and stirring constantly keeps it smooth instead of grainy.
  • If your caramel hardens before you pour it, don't panic—warm it gently over low heat for 30 seconds and it'll pour like silk again.
03 -
  • Use a bench scraper or hot knife to cut cleaner bars—dip the blade in hot water and wipe it dry between every cut.
  • If your kitchen is warm, chill the chocolate layer longer; if it's cool, 30 minutes is usually enough, but look for a dull finish on top as your sign it's set.

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