Ingredients:
For the Shortbread Base:
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1 cup unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
For the Caramel Layer:
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1 cup soft caramel candies (like Kraft Caramels), unwrapped
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2 tablespoons heavy cream
For the Chocolate Topping:
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1 cup semi-sweet chocolate chips
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1 tablespoon butter
🧑🍳 Instructions:
1. Make Shortbread Base:
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Preheat oven to 350°F (175°C).
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Beat softened butter and sugar until light and fluffy.
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Mix in vanilla.
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Gradually add flour and salt, mixing until combined.
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Press dough evenly into a greased or parchment-lined 9×13-inch baking pan.
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Bake for 20–25 minutes or until edges are golden. Remove and cool slightly.
2. Add Caramel Layer:
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In a microwave-safe bowl, melt caramel candies with heavy cream in 30-second intervals, stirring until smooth.
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Pour caramel over warm shortbread and spread evenly.
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Chill in the fridge for 20–30 minutes until caramel firms.
3. Chocolate Topping:
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Melt chocolate chips and butter together (microwave or double boiler), stirring until smooth.
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Drizzle or spread chocolate evenly over caramel layer.
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Chill until chocolate sets.
4. Slice & Serve:
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Once fully set, cut into bars or squares and enjoy!
Tips:
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For crunch, sprinkle crushed pretzels or nuts over caramel before chocolate.
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Store leftovers in an airtight container at room temp or fridge.