Candy Bar Shortbread
Elevate your dessert game with this indulgent Candy Bar Shortbread recipe—a decadent fusion of buttery shortbread, gooey caramel, crunchy roasted peanuts, and a luxurious dark chocolate topping. Perfect for satisfying any sweet tooth, this layered treat starts with a buttery, melt-in-your-mouth shortbread base, baked to golden perfection. A creamy caramel layer infused with roasted peanuts adds irresistible sweetness and crunch, while a glossy chocolate coating completes the dessert bar with rich, velvety depth. Made in just an 8x8-inch baking pan and ready in under an hour, this recipe is ideal for casual gatherings or as a gift-worthy homemade treat. Discover the perfect combination of textures and flavors in these bite-sized, candy bar-inspired delights, which are sure to become a family favorite.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoon sea salt
- 300 grams soft caramels, unwrapped
- 60 milliliters heavy cream
- 100 grams chopped roasted peanuts
- 200 grams dark chocolate chips
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully incorporated.
Gradually add the all-purpose flour and sea salt to the butter mixture, mixing until the dough comes together and is smooth.
Press the shortbread dough into the prepared baking pan, spreading it out evenly. Prick the surface of the dough lightly with a fork to prevent bubbling.
Bake the shortbread in the preheated oven for 20-25 minutes, until lightly golden around the edges. Remove from the oven and let cool completely in the pan.
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Heat in 30-second intervals, stirring between each interval, until the mixture is fully melted and smooth.
Pour the melted caramel over the cooled shortbread base, spreading it evenly. Sprinkle the chopped roasted peanuts over the caramel layer and gently press them in. Let the caramel layer set for about 15 minutes.
In another microwave-safe bowl, melt the dark chocolate chips with the vegetable oil in 30-second bursts, stirring until smooth and glossy.
Pour the melted chocolate over the caramel and peanut layer, spreading it out evenly with an offset spatula. Allow the chocolate layer to set at room temperature for about 20-30 minutes, or refrigerate for faster setting.
Once the layers are fully set, use the parchment paper overhang to lift the candy bar shortbread out of the pan. Cut into 16 squares or bars using a sharp knife for clean edges.
Serve and enjoy your homemade Candy Bar Shortbread! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
