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Caramel Chocolate Shortbread Bars

Caramel Chocolate Shortbread Bars

  • 1 Hour, 30 Minutes
  • 9 People
  • Easy
  • Favorite

Slice it into squares, grab a glass of milk and watch them disappear. In partnership with bellalimento.

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Ingredients

  • 12 Walkers Pure Butter Shortbread Rounds - crushed
  • 9 tablespoons unsalted butter - divided
  • 14 ounces sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • kosher salt
  • 2 tablespoons dark corn syrup
  • 8 ounces semi sweet chocolate chips
  • fleur de sel
Caramel Chocolate Shortbread Bars

Method

1
Preheat oven to 350 degrees.
2
Line an 8 x 8 baking dish with aluminum foil. Spray with cooking spray.
3
Place crushed shortbread and 2 tablespoons melted butter into bottom of baking sheet. Mix to combine. Using a spoon press down to form layer. Bake for approximately 10 minutes OR until golden. Set aside.
4
WHILE shortbread crust is baking, into a large heavy bottom pan add: sweetened condensed milk, brown sugar, 6 tablespoons butter, vanilla, salt and syrup. Stir constantly over medium - high heat until mixture thickens and becomes a dark caramel color.
5
Pour caramel over shortbread. Lightly sprinkle with salt. Set aside to cool.
6
Place chocolate and remaining tablespoon of butter into microwave safe dish. Melt in 30 seconds increments until chocolate is smooth. Set aside to cool.
7
Pour chocolate over set caramel layer.
8
Lightly sprinkle with fleur de sel.
9
When dish is room temperature, transfer to refrigerator for a minimum of one hour to set.
10
Cut bars into 2" squares and store in an airtight container.

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