Salted Caramel Chocolate Shortbread Bars
These Salted Caramel Chocolate Shortbread Bars are a decadent dessert bar recipe featuring crunchy shortbread, caramel, chocolate ganache and sea salt.
Servings: 20
Calories: 149kcal
Ingredients
- 1 stick unsalted butter softened
- ⅓ cup white sugar
- 1 large egg yolk
- ½ tsp. vanilla extract
- 2 ¼ cups flour
- pinch salt
- 6 Tbsp. unsalted butter
- ½ cup packed brown sugar
- 1 14 oz. can sweetened condensed milk
- pinch salt
- 8 oz. semisweet chocolate chips
- ½ cup heavy whipping cream
- 1 tsp. instant coffee granules
- 1 Tbsp. kosher salt
Instructions
- For the shortbread: Heat oven to 350 degrees. Grease a 13x9" cake pan with butter. Add 1 stick softened unsalted butter to a Kitchen Aid mixer and beat until light and fluffy (can use hand-mixer as well). Add ⅓ cup white sugar and beat for another 30 seconds. Add 1 egg yolk and ½ tsp. vanilla extract. Continue to mix on medium-high, scraping the sides of the bowl down as needed. Add 2 ¼ cups of flour - ½ cup at a time. Make sure the flour is completely mixed in before adding another ½ cup. Continue until all 2 ¼ cups are added. The mixture will be course and crumbly and resemble pie dough.
- Pour the flour mixture into the pan and spread into an even layer. Press the dough mixture down with your fingers to create a smooth, even layer. Bake the shortbread layer for 22-25 minutes on 350 degrees or until the edges are nice and golden. Remove from oven and let cool.
- For the caramel: Heat 6 Tbsp. of unsalted butter and ½ cup packed brown sugar in a small sauce pan on the stove top. Melt the butter and combine with the brown sugar on medium-low heat. Bring the heat to medium and slowly add 1 14 oz. can sweetened condensed milk, whisking constantly. Attach a candy thermometer to the side of the sauce pan. Bring the mixture to medium-high heat and allow to come to a light boil. Reduce the heat to medium once again and cook for 8 minutes or until the mixture reaches 225 degrees, whisking the entire time. The caramel mixture will deepen in color and get more sticky as it cooks. Add a pinch of salt at the end of cooking. Remove from heat and pour the caramel mixture onto the cooled shortbread in spread into an even layer. Allow to cool.
- For the chocolate ganache: Bring a small amount of water to a light boil in a double boiler. Add 8 oz. of semisweet chocolate chips and ½ cup heavy whipping cream to the pan. Stir until the chocolate and cream have combined. Add 1 tsp. of instant coffee granules and stir to combine. Pour the chocolate ganache over the cooled caramel shortbread.
- Sprinkle the bars with desired amount of kosher sea salt. Cut into squares and serve.
Notes
When making the caramel: Be sure to whisk constantly to prevent the caramel from sticking to the bottom of the pan. Watch the temperature to prevent it from burning.
When making the ganache: The chocolate may clump a bit when first melted. Slowly continue to add heavy whipping cream while the water is on a low boil and stir with a whisk for a few minutes and the ganache should become smooth.
These bars last for 2 days stored in an airtight container at room temperature. If storing for more than 2 days, transfer to an airtight container and store in the refrigerator.
Nutrition
Calories: 149kcal