You’re going to love this Chocolate Caramel Shortbread recipe that starts with a foundation of flaky shortbread, layered with caramel, and topped with chocolate. If you love a good shortbread, these dark chocolate shortbreads also look really good!
My friend Leigh Anne is sharing this recipe with all the TCL readers today. She shared this Cherry Berry Compote a while ago. We’re in for a treat!
Chocolate Caramel Shortbread Recipe
Hello! I am Leigh Anne from Your Homebased Mom and I happy to be back here at Today’s Creative Life to share another yummy recipe!
Have you ever gone to an event and eaten something and totally fallen love? So much so that you can’t get it off of your mind. So much that had to come home and try and recreate this layered shortbread cookie with chocolate and caramel recipe myself.
I think I did pretty well coming up with a copy of the recipe I tasted.
Several months ago I attended a Gymanfa-Ganu. Now if you have no idea what that is or how to pronounce, no worries. Neither did I. It is pronounced guh-mahn-vah GAH-nee and it is a Welsh hymn-singing festival. It literally means “sing gathering.” It is a tradition of song and worship that has been practiced in Wales for centuries. We have a Welsh community just outside of Portland and some friends invited Tessa and me to join them at the annual Gymanfa-Ganu. Always game for a new adventure we went. It was held in a small, quaint little white church out in the country. The church was full and we spent two hours singing beautiful Welsh hymns together.
The main purpose of the event is to bring people together to celebrate and enjoy being Welsh.
After the singing, they had a traditional Welsh tea in the Grange Hall down the road. The food was amazing and my plate was overflowing. But the best part was these delicious Chocolate Caramel Shortbread cookies. They were so good that I was sad I had only taken one! My friend Sara bought the little cookbook they had for sale but unfortunately, the shortbread cookie recipe wasn’t in there – so thanks to Google I was able to find something similar.
Millionaire’s Shortbread Cookie Recipe
Some may know this recipe as the Millionaire’s Shortbread because they are so rich with layers of crumbly shortbread and layers of caramel and chocolate. The original shortbread cookie I tasted was thinner than the one I am sharing today but I actually think this shortbread recipe might be a bit better!
Both are very delicious and decadent and you can’t go wrong choosing to make it.
How to Make your Caramel Stick Better
The process involves three layers – the shortbread, the caramel and then the chocolate on top.
One trick I learned was to refrigerate the bars in between each layer. Makes the caramel stick better and the chocolate spread easier. If your caramel is too thin, you can thicken your caramel sauce by following these directions.
Do you Refrigerate Caramel Chocolate Shortbread?
Refrigerating your cookies will make the caramel and chocolate easier to serve, especially if it’s a warm climate. To keep your cookies fresh, store in a cool dry place or the fridge in an airtight container and eat within 2 weeks.
How to Make Chocolate Caramel Shortbread Cookies
Chocolate Caramel Shortbread Recipe
Layers of shortbread, caramel and chocolate make up this traditional Welsh cookie!
Ingredients
- 1 1/3 C butter, softened
- 1/2 C white sugar
- 2 1/2 C all purpose flour
- 1 C butter
- 1 C light brown sugar, packed
- 4 Tbsp light corn syrup
- 1 C sweetened, condensed milk
- 2 C milk chocolate chips
- 2 Tbsp butter
Instructions
- Preheat oven to 350.
- Line a 9 x 13 pan with foil and spray with cooking spray.
Shortbread:
- In a food processor pulse together 1 1/3 cup butter, white sugar and flour. Pulse until crumbly and combined.
- Press mixture into prepared pan and bake for 20 minutes or until just beginning to brown. Poke with a fork after removing from oven. Cool and then freeze for 30 minutes
Caramel:
- In a heavy 2 qt pan combine 1 C butter, brown sugar, corn syrup and milk. Bring to boil and boil for 5 minutes. Then remove from heat and beat for 3 minutes with a wooden spoon. It will thicken up.
- Remove shortbread from freezer and pour caramel mixture over the top. Refrigerate until firm and cooled.
Chocolate:
- Melt chocolate in a microwaveable bowl for one minutes, check and then continue for 30 seconds at a time until melted. Add in butter and stir until butter melts and chocolate is a good spreading consistency.
- Pour over caramel layer and spread evenly.
- Chill again. Cut into small squares.
Notes
Recipe adapted from www.allrecipes.com
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 769Total Fat: 48gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 115mgSodium: 363mgCarbohydrates: 79gFiber: 2gSugar: 57gProtein: 7g
Who can resist chocolate and caramel? Put that on top of shortbread and you’ve got pure heaven.
These bars would make a lovely addition to any tea party, holiday cookie plate or just about anything!
Cookie Recipes
Tried and true cookie recipes
Gluten Free Cookie Recipe - Oatmeal {Peanut Butter Chocolate Chip}
This Oatmeal Peanut Butter Chocolate Chip Cookie will become your new favorite.
Swig Sugar Cookies
This copycat cookie recipe is what you're looking for.
Helle says
Oh, how gorgeous is this recipe. I just have to try it this weekend. Thanks for sharing.
Ruth @ Living Well Spending Less says
Kim, I can say I have never have this, but I absolutely want to try it! It sounds so good and the picture you took makes it look AMAZING. Thanks for sharing such a delicious recipe.
Kim says
I wish I could take credit, but this was a guest post by LeighAnne.
carissa says
oh those look like twix! can’t wait tot try those!
Oregonjudy says
Made them a second time with no burnt caramel but this time topped the chocolate with sea salt flakes. Takes them to another level of wonderful.
Oregonjudy says
Make sure that you lower the heat after the caramel mixture has come to a boil. If not, your caramel will have a burnt taste…and I’m still eating it anyway.
Kim says
Oh no Judy! I’ve done that before…….making caramel can be so tricky sometimes.
Kat says
I’m not sure what I did wrong, but after I melted the chocolate chips and added the butter it totally seized. I added a little milk and whisked it until smooth again, but it was a big greasy blob of chocolate. I’m hoping it will still taste ok but it does not look right…
Kim says
Hey Kat, I’ll pass this on to Leigh Anne. I haven’t made them yet……maybe your elevation is different? I really have no idea……just grasping.
Danielle Panessa says
Hello my name is Danielle and I saw this recipe pinned on Pintrest and it looks amazing!
Are there an replacements I can use for the corn syrup?
Carolyn says
This is called Millionaire’s Shortbread and is well-loved in the UK. 🙂
Kim says
Interesting! I wonder why?