With the fall season coming up, that means the grocery stores will be shooting out allllll the halloween candy… AND as tempting as it is we all know that they are packed with unhealthy preservatives and they also get pretty pricey for what you get.
These homemade Shortbread cookie bars are a copycat of one of my fav candy bars and when I say that a whole dish of these were gone within a day or two in my house, I’m not lying.
What you’ll need—
- Butter
- Sugar
- Brown sugar
- Vanilla
- Salt
- Flour
- Water
- Heavy cream
- Chocolate chips
These ingredients are so simple yet when you put them together make something oh so delicious and perfect for any time of year.
These Chocolate caramel shortbread cookie bars consist of three layers. Shortbread cookie crust, caramel in between, and the top is a delicious chocolate ganache with a pinch of flaky sea salt.
Caramel Chocolate Shortbread Cookie Bars
Ingredients
Chocolate Ganache:
- 1 cup of chocolate chips
- 1/2 cup of heavy whipping cream
Caramel:
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup water
- 1/4 cup butter (1/2 stick)
- 1/2 cup heavy cream
- 1 tsp vanilla
- pinch of salt
Shortbread Crust:
- 1 cup butter (2 sticks, softened)
- 3/4 cup sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 cups flour
Instructions
Shortbread Crust:
- In a large bowl mix together your butter and sugar until well combined. Add vanilla and mix until well incorporated.
- Add flour and salt and mix until fully combined.
- Press into a baking dish lined with parchment paper and bake at 350° until light golden brown. Let cool.
Caramel:
- In a saucepan over medium high heat, add your sugars and water. Once that is bubbling and amber in color add your butter and stir it in.
- Once the mixture is bubbling, slowly add your heavy cream and whisk vigorously. Let the mixture bubble and get thicker. Don’t walk away as this could burn easily.
- Keep stirring as it cooks. Once your mixture is actively bubbling and pulls away from your pan as you stir (and has a thicker texture) remove from heat and add your vanilla and salt.
- Stir in and store in a jar to cool until ready to assemble.
Chocolate Ganache:
- In a small bowl add one cup of chocolate chips.
- Heat your heavy cream for 45 seconds and add over your chocolate chips.
- Stir until your cream and chocolate are fully combined. It will take a couple of minutes.
Assemble:
- Once all of your components are cooled down you are ready to assemble.
- First, pour you caramel onto your shortbread crust and spread evenly.
- Next, pour the chocolate ganache over and spread until it’s even. Top with flaky sea salt and chill.
- Once everything is set, cut into bars and enjoy.
Notes
That’s it!! You’re done! A scrumptious treat that everyone will love, plus you know whats in them!!!
If you make these, I would LOVE to see them on instagram so be sure to tag me @whiskfullyblessed so I can share!!
I hope you enjoyed my recipe! If you did, perhaps you would enjoy one or my other recipes!! AND don’t forget to smile because you are so loved. 🙂
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