For a deeper caramel flavor, use dark brown sugar. If the caramel is too soft, add a tablespoon of flour to the caramel mixture. For a different chocolate topping, use dark chocolate or white chocolate chips. Store leftover squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Caramel Shortbread Squares
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs 15 mins
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SERVING32 People
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VIEWS2.7K
Indulge in these heavenly caramel squares, a symphony of textures and flavors. A buttery, melt-in-your-mouth shortbread base is topped with a luscious, gooey caramel and finished with a smooth, decadent milk chocolate layer. Prepare to be addicted!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol21 mg
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Fiber0 g
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Protein1 g
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Saturated Fat6 g
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Sodium14 mg
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Sugar11 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View 5 mins For the shortbread: In a medium bowl, combine flour, softened butter, and granulated sugar. Mix until the mixture resembles coarse crumbs. (5 minutes)
03 Step
Recipe View 2 mins Press the mixture firmly into the bottom of a 9-inch square baking pan. (2 minutes)
04 Step
Recipe View 20 mins Bake in the preheated oven until lightly golden brown, about 20 minutes. (20 minutes)
05 Step
Recipe View 2 mins For the caramel: In a medium saucepan, combine butter, brown sugar, condensed milk, and corn syrup. (2 minutes)
06 Step
Recipe View 5 mins Bring to a boil over medium-low heat, stirring constantly. (5 minutes)
07 Step
Recipe View 5 mins Continue to boil for 5 minutes, stirring constantly to prevent burning. (5 minutes)
08 Step
Recipe View 3 mins Remove from heat and beat vigorously with a wooden spoon until the caramel thickens slightly, about 3 minutes. (3 minutes)
09 Step
Recipe View 1 mins Pour the caramel evenly over the baked shortbread crust (the crust can be warm or cooled). (1 minute)
10 Step
Recipe View 2 hrs 30 mins Let sit at room temperature until the caramel is set but still slightly soft, 2 to 3 hours. (120-180 minutes)
11 Step
Recipe View 2 mins For the chocolate topping: In a microwave-safe bowl, melt the milk chocolate chips in 20-second intervals, stirring in between, until smooth. (2 minutes)
12 Step
Recipe View 1 mins Pour the melted chocolate over the caramel layer and spread evenly. (1 minute)
13 Step
Recipe View 30 mins Chill in the refrigerator until the chocolate is firm, about 30 minutes. (30 minutes)
14 Step
Recipe View 5 mins Cut into squares and serve. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Daija Heller
Nov 7, 2024The recipe was easy to follow, and the squares turned out perfectly. I'll definitely be making these again.
Mafalda Medhurst
Mar 25, 2024These are amazing! The shortbread is perfectly crumbly, and the caramel is so rich and delicious.
Alexander Emard
Dec 11, 2022The caramel was a little too runny for me, I'll try cooking it for a bit longer next time.
Derrick Kuvalis
Sep 3, 2022I made these for a party, and they were a huge hit! Everyone raved about them.
Eva Klockohettinger
Aug 22, 2022I added a pinch of sea salt to the caramel, and it really enhanced the flavor.