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Cassidy Morris

Caramel Chocolate Shortbread Cookie Bars

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Ingredients Method Notes

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

Method
 

Shortbread Crust:
  1. In a large bowl mix together your butter and sugar until well combined. Add vanilla and mix until well incorporated.
  2. Add flour and salt and mix until fully combined.
  3. Press into a baking dish lined with parchment paper and bake at 350° until light golden brown. Let cool.
Caramel:
  1. 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.
  2. 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.
  3. 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.
  4. Stir in and store in a jar to cool until ready to assemble.
Chocolate Ganache:
  1. In a small bowl add one cup of chocolate chips.
  2. Heat your heavy cream for 45 seconds and add over your chocolate chips. 
  3. Stir until your cream and chocolate are fully combined. It will take a couple of minutes.
Assemble:
  1. Once all of your components are cooled down you are ready to assemble.
  2. First, pour you caramel onto your shortbread crust and spread evenly.
  3. Next, pour the chocolate ganache over and spread until it’s even. Top with flaky sea salt and chill.
  4. Once everything is set, cut into bars and enjoy.

Notes

Chocolate Ganache:
If your ganache is too thin, add some more chocolate chips and if it is too thick add a little bit of heavy cream at a time and stir until desired consistency.