Salted Caramel Chocolate Shortbread Squares

Salted Caramel Chocolate Shortbread Squares are rich, buttery, and irresistibly indulgent. A tender shortbread base is topped with a smooth homemade caramel layer and finished with glossy melted chocolate and a sprinkle of flaky sea salt. A perfect treat for holidays, gatherings, or anytime you’re craving a decadent bite.

Yield

16 squares

Ingredients

For the Shortbread Base:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Caramel Layer:
1 cup unsalted butter
1 cup packed brown sugar
1/4 cup corn syrup or maple syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

For the Chocolate Topping:
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
Flaky sea salt for sprinkling

Instructions

Step 1: Prepare the Shortbread
Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy lifting.
In a medium bowl, mix the softened butter and granulated sugar until creamy. Add the flour, salt, and vanilla, stirring until the mixture forms a soft dough.
Press the dough evenly into the bottom of the pan.
Bake for 18–20 minutes or until lightly golden at the edges. Set aside to cool slightly.

Step 2: Make the Caramel
In a medium saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
Cook over medium heat, stirring constantly, until the mixture begins to bubble.
Reduce heat slightly and continue cooking for 6–8 minutes, stirring nonstop, until thickened and deep golden.
Remove from heat and stir in vanilla.
Pour the hot caramel over the baked shortbread and spread evenly. Let cool for 10–15 minutes.

Step 3: Add the Chocolate Layer
Place chocolate chips and butter in a microwave-safe bowl.
Heat in 20–30 second intervals, stirring between each, until smooth and glossy.
Pour the melted chocolate over the caramel layer and spread into an even topping.
Immediately sprinkle with flaky sea salt.

Step 4: Chill and Slice
Refrigerate for 2 hours or until fully set.
Lift the slab from the pan using parchment overhang and transfer to a cutting board.
Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.

Kitchen Tips
For easier slicing, allow the bars to sit at room temperature for 10 minutes after chilling.
Use high-quality chocolate for the smoothest topping.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Nutritional Information (Per Square)
Calories 310, Protein 3g, Carbohydrates 34g, Fiber 1g, Net Carbohydrates 33g, Fat 19g, Saturated Fat 12g, Cholesterol 45mg, Sodium 160mg, Sugars 25g, Glycemic Index Medium