Chocolate Caramel Shortbread
Highlighted under: Baking & Desserts
I absolutely love making Chocolate Caramel Shortbread for special occasions. The rich layers of buttery shortbread, luscious caramel, and smooth chocolate create an indulgent treat that is hard to resist. Whenever I serve these, the combination of textures is a hit with family and friends alike. I always ensure to let the layers set properly for that perfect bite, and I find that a sprinkle of sea salt enhances the flavors beautifully. It’s a recipe that has become a beloved favorite in my home.
Baking Chocolate Caramel Shortbread has been a delightful journey for me. I love experimenting with different types of chocolate and caramel, and I’ve discovered that using high-quality ingredients makes a world of difference. The secret lies in the timing – letting each layer set properly ensures that the chocolate and caramel don't mix into a gooey mess.
One time, I tried adding a hint of espresso powder to the chocolate layer, which added an unexpected but delicious depth to the flavor. This small tweak has since become part of my routine because it elevates the entire dessert and keeps everyone wanting more!
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh orange zest
- Creamy texture that melts in your mouth
- Perfect for celebrations or as a sweet indulgence
The Importance of Layering
Layering is key to achieving the perfect texture in your Chocolate Caramel Shortbread. Each layer serves a unique purpose—starting with the buttery shortbread base that provides a crumbly, melt-in-your-mouth foundation. Be sure to press the dough evenly into the baking pan to ensure it cooks uniformly, which results in a consistent texture. If the edges are too thick, they might brown too quickly compared to the center.
The caramel layer is where the magic happens; it transforms into a luscious, gooey indulgence that complements the shortbread and chocolate perfectly. Boiling the caramel until it reaches a golden amber color is crucial—this indicates that the sugar has properly cooked and developed deep flavors. Remember to stir constantly until it boils and then let it bubble undisturbed; this allows for that rich, complex caramel flavor.
Chocolate Tips for the Perfect Finish
Selecting the right chocolate is essential for the topping. I recommend using high-quality dark chocolate chips with at least 60% cocoa content for a balance of richness and sweetness. The addition of butter helps achieve a glossy finish, and if you choose to add espresso powder, it enhances the chocolate's flavor profile without overpowering it.
When melting the chocolate, use a microwave-safe bowl and ensure that it doesn't get too hot. Heating in 30-second increments and stirring in between helps to prevent burning. If the chocolate starts to seize or become thick, adding a teaspoon of coconut oil can help bring it back to a pourable consistency.
Ingredients
Gather the following ingredients to create this delicious dessert:
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
Chocolate Topping
- 1 cup dark chocolate chips
- 2 tablespoons unsalted butter
- 1/4 teaspoon espresso powder (optional)
Ensure everything is measured accurately for the best results!
Instructions
Follow these steps carefully to make your Chocolate Caramel Shortbread:
Make the Shortbread Base
Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour and salt until a dough forms.
Prepare the Caramel Layer
In a saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil. Allow it to boil for 5 minutes without stirring until it turns a golden amber color.
Make the Chocolate Topping
In a microwave-safe bowl, combine the dark chocolate chips and butter. Heat in 30-second intervals, stirring in between until smooth. If using espresso powder, mix it in now.
Chill and Serve
Refrigerate the entire pan for about 2 hours until the chocolate is firm. Once set, remove from the pan and cut into squares. Enjoy!
Store any leftovers in an airtight container in the fridge.
Pro Tips
- For an extra crunch, consider adding chopped nuts to the caramel layer before pouring in the chocolate topping.
Storing and Serving Your Shortbread
Once your Chocolate Caramel Shortbread has set, store it in an airtight container in the refrigerator to keep the layers fresh and maintain that delightful texture. It can last up to one week—if it lasts that long! For serving, I recommend cutting it into small squares, as it's rich and a little goes a long way. Pairing these treats with a cup of coffee or tea elevates the dessert experience.
If you want to make them ahead for an event, you can prepare the shortbread base and caramel the day before. Allow the layers to cool completely before assembling, then let the chocolate topping set nicely when you are ready to serve. This not only saves you time but allows the flavors to meld beautifully overnight.
Variations to Try
Feel free to experiment with different types of chocolate for the topping. White chocolate can provide a lovely contrast in sweetness, while adding a swirl of milk chocolate provides a creamier taste. For a citrus twist, try incorporating a bit of orange or lemon zest into the chocolate or caramel layers for brightness and zing.
Nuts also make a great addition; sprinkle chopped pecans or hazelnuts on top of the caramel layer before adding the chocolate for extra crunch. If you're looking to make a vegan version, substitute the butter and cream with plant-based alternatives, ensuring they are suitable for baking. With a few adjustments, you can tailor this recipe to fit dietary preferences or just to switch things up!
Questions About Recipes
→ Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter flavor, but it won't have the same richness as dark chocolate.
→ How long can I store these shortbreads?
They can be stored in an airtight container in the refrigerator for up to a week.
→ What type of butter should I use?
Use unsalted butter so you can control the amount of salt in your recipe.
→ Can I make the caramel in advance?
Yes, the caramel can be made ahead of time and stored in the refrigerator until ready to use.
Chocolate Caramel Shortbread
I absolutely love making Chocolate Caramel Shortbread for special occasions. The rich layers of buttery shortbread, luscious caramel, and smooth chocolate create an indulgent treat that is hard to resist. Whenever I serve these, the combination of textures is a hit with family and friends alike. I always ensure to let the layers set properly for that perfect bite, and I find that a sprinkle of sea salt enhances the flavors beautifully. It’s a recipe that has become a beloved favorite in my home.
Created by: Maisie Clarke
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 pieces
What You'll Need
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
Chocolate Topping
- 1 cup dark chocolate chips
- 2 tablespoons unsalted butter
- 1/4 teaspoon espresso powder (optional)
How-To Steps
Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour and salt until a dough forms. Press the dough into the bottom of a greased 9x9-inch baking pan and bake for 15 minutes or until lightly golden. Let it cool.
In a saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil. Allow it to boil for 5 minutes without stirring until it turns a golden amber color. Remove from heat and stir in the sea salt. Pour the caramel over the cooled shortbread and let it set.
In a microwave-safe bowl, combine the dark chocolate chips and butter. Heat in 30-second intervals, stirring in between until smooth. If using espresso powder, mix it in now. Pour the melted chocolate over the set caramel layer and spread it evenly.
Refrigerate the entire pan for about 2 hours until the chocolate is firm. Once set, remove from the pan and cut into squares. Enjoy!
Extra Tips
- For an extra crunch, consider adding chopped nuts to the caramel layer before pouring in the chocolate topping.
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