Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 pieces
Ingredients: 150g unsalted butter, softened; 75g sugar; 225g all-purpose flour; 1/2 tsp salt; 200g granulated sugar; 100g unsalted butter; 100ml heavy cream; 1/4 tsp salt; 200g dark chocolate, chopped; 50g unsalted butter

Highlighted under: Baking & Desserts

I absolutely love indulging in rich desserts, and Chocolate Caramel Shortbread has quickly become a favorite of mine. The combination of buttery shortbread, gooey caramel, and luscious chocolate makes each bite a heavenly experience. It’s the kind of treat that brings joy to any gathering or quiet evening at home. I find that this dessert is not only delicious but also relatively simple to make. Each component brings something unique to the mix, creating a perfect harmony of flavors and textures.

Created by

Maya Richardson

Last updated on 2026-01-05T23:25:08.811Z

When I first tasted Chocolate Caramel Shortbread, I was blown away by how well the flavors complemented each other. The key is in the quality of ingredients; using good chocolate and fresh butter elevates the dessert to another level. I learned that letting the caramel cool slightly before adding the chocolate layer creates a smoother finish. It’s all about the textures—crispy shortbread, soft caramel, and silky chocolate all melding together.

One of my favorite memories associated with this recipe is making it for a friend's birthday. The delight on everyone's faces when they took their first bite was priceless! I realized that sometimes, the simplest recipes are the ones that bring people the most joy. If you’re looking for a dessert that’s sure to impress, this is the one!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with gooey caramel
Buttery shortbread that melts in your mouth
Perfect for sharing at gatherings or as a delightful treat

      

Mastering the Shortbread Base

The shortbread base is crucial to this dessert's overall texture, providing a rich and buttery foundation. Using softened unsalted butter helps create a smooth dough that binds well. When creaming the butter and sugar, aim for a texture that is light and fluffy, which usually takes about 3-5 minutes. Don't overmix after adding the flour; stop once everything is just combined to keep the shortbread tender.

Press the dough into the baking dish with gentle pressure, ensuring an even layer. A glass or a flat spatula can be helpful for achieving a smooth surface. Once baked, the edges should be lightly golden, which typically takes around 20 minutes. Be cautious not to overbake, as this can lead to a dry shortbread that doesn't melt in your mouth.

Creating the Perfect Caramel

Caramel can be tricky, but with a few tips, you can achieve the perfect consistency. When melting the sugar with water, stir only until the sugar is fully dissolved; constant stirring after that can cause crystallization. As the caramel cooks, watch closely for a deep amber hue, usually around 8-10 minutes. If it darkens too quickly, reduce the heat to avoid burning.

When incorporating the butter and cream, do so off the heat and be cautious of splattering. The mixture may bubble vigorously at first; stirring vigorously will yield a smooth caramel. If your caramel turns grainy, you can fix it by heating it gently and stirring until it reintegrates. Once poured over the shortbread, let it chill until firm, which should take at least 15 minutes in the fridge.

Perfecting the Chocolate Topping

The chocolate topping adds a luxurious finish to your shortbread. Use dark chocolate with at least 70% cocoa for a richer flavor that balances the sweetness of the caramel. When melting the chocolate and butter together, do it using a double boiler or in short bursts in the microwave (20-30 seconds at a time), stirring in between to prevent burning.

Once melted, ensure the mixture is glossy before pouring it over the caramel. Spreading it evenly is essential for a beautiful presentation and tasty bites. If you prefer a sweeter topping, consider adding a couple of tablespoons of powdered sugar. After chilling for 30 minutes, the chocolate should be set enough to cut without cracking; using a sharp knife will ensure clean slices.

Ingredients

You'll need the following items to make Chocolate Caramel Shortbread:

Shortbread Base

150g unsalted butter, softened
75g sugar
225g all-purpose flour
1/2 tsp salt

Caramel Layer

200g granulated sugar
100g unsalted butter
100ml heavy cream
1/4 tsp salt

Chocolate Topping

200g dark chocolate, chopped
50g unsalted butter

Instructions

Follow these steps to create your Chocolate Caramel Shortbread:

Make the Shortbread Base

Preheat your oven to 180°C (350°F). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing just until combined.

Press the dough into a lined baking dish and bake for 20 minutes or until lightly golden. Allow to cool completely.

Prepare the Caramel

In a saucepan, combine the granulated sugar and 2 tablespoons of water. Heat over medium until the sugar dissolves, then increase heat and cook until it turns a deep amber color. Add the butter and cream carefully, stirring until smooth.

Pour over the cooled shortbread and let it set in the fridge for at least 15 minutes.

Finish with Chocolate

Melt the dark chocolate and butter together until smooth. Once the caramel layer has set, pour the chocolate over it and spread it evenly. Chill for another 30 minutes until the chocolate is firm. Cut into pieces and enjoy!

Pro Tips

For a twist, try adding sea salt on top of the chocolate layer for an extra flavor dimension!

Ingredient Substitutions

If you're looking for a dairy-free option, swap the unsalted butter for coconut oil or a dairy-free margarine in the shortbread and chocolate topping. For the caramel, consider using coconut cream instead of heavy cream to give a unique flavor while maintaining richness. Just keep in mind that these substitutions may slightly change the texture and flavor, but they can still yield delicious results.

For a gluten-free alternative, try using a blend of gluten-free all-purpose flour in place of regular flour in the shortbread base. Ensure that the chocolate you choose is also gluten-free, as some brands may contain traces of gluten from cross-contamination during production.

Storage Tips and Make-Ahead Options

Chocolate caramel shortbread can be made ahead of time, making it a great choice for events or gatherings. Once fully set, store it in an airtight container in the fridge for up to a week. For longer storage, you can freeze the pieces for up to three months. Just ensure they're well-wrapped to prevent freezer burn, and allow them to thaw in the fridge before serving.

When ready to serve, you can add a sprinkle of sea salt on top of the chocolate for an extra flavor boost. If you're looking to impress, presenting the shortbread on a decorative plate with fresh berries or a drizzle of caramel can elevate it to a dessert worthy of any occasion.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that it will add more sweetness to the dessert.

→ How should I store leftover shortbread?

Store it in an airtight container in the refrigerator for up to a week.

→ Can I freeze the shortbread?

Yes, you can freeze the uncut slab for up to 3 months. Just wrap it tightly in plastic wrap.

→ What can I substitute if I don’t have heavy cream?

You can use coconut cream or any dairy-free alternative for a similar texture.