Caramel Macchiato Shortbread Bars
Indulge your sweet tooth with these heavenly Caramel Macchiato Shortbread Bars, the ultimate fusion of rich flavors and irresistible textures. A buttery shortbread crust forms the perfect base, topped with a luscious layer of espresso-infused caramel and finished with a decorative drizzle of velvety dark chocolate. Each bite is a decadent combination of creamy, salty, and sweet, reminiscent of your favorite caramel macchiato coffeehouse treat. Easy to prepare and stunning to serve, these bars are ideal for dessert lovers, coffee enthusiasts, and anyone seeking a show-stopping treat for gatherings or indulgent afternoons. Whether enjoyed straight from the fridge or at room temperature, these bars guarantee a crave-worthy experience with every square. Perfect for entertaining or satisfying your luxurious dessert cravings.
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Recipe Information
Ingredients
- 225 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoons Salt
- 300 grams Caramel sauce
- 2 teaspoons Espresso powder
- 120 grams Dark chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, then gradually add the all-purpose flour and salt. Continue mixing until the dough comes together.
Press the shortbread dough evenly into the prepared pan, smoothing it with the back of a spoon or your fingers.
Bake the shortbread crust for 20-22 minutes, or until it is lightly golden around the edges. Remove from the oven and let it cool completely in the pan.
In a small bowl, mix the espresso powder with 1 tablespoon of warm water to create a concentrated espresso liquid, then stir it into the caramel sauce.
Pour the espresso-infused caramel evenly over the cooled shortbread crust, smoothing it into an even layer. Refrigerate for about 20 minutes to set slightly.
In a microwave-safe bowl, melt the dark chocolate chips and heavy cream in 20-second intervals, stirring after each, until smooth and glossy.
Drizzle the melted chocolate over the caramel layer in zigzag or decorative patterns.
Refrigerate the bars for at least 1 hour, or until fully set.
Once set, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Store the bars in an airtight container in the refrigerator for up to 5 days. Allow them to come slightly to room temperature before serving for the best texture.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.5 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 58 mg | 1% | |
*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.
