Shortbread Caramel Brownie Bars
Indulge in dessert perfection with these irresistible Shortbread Caramel Brownie Bars, a three-layered treat that combines buttery shortbread, gooey caramel, and decadent chocolate brownie. This recipe layers textures and flavors with a crisp shortbread base, a luxuriously smooth caramel middle, and a rich, fudgy brownie topping—all baked to perfection. Easy yet impressive, these bars are perfect for special occasions, dessert platters, or simply satisfying your sweet cravings. With just 30 minutes of prep time and ingredients like soft caramels, dark chocolate, and unsweetened cocoa powder, this recipe strikes the perfect balance of sweet and indulgent. Serve them chilled for clean, elegant slices that will have everyone coming back for more.
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Recipe Information
Ingredients
- 120 g Unsalted butter (softened, for shortbread)
- 50 g Granulated sugar (for shortbread)
- 150 g All-purpose flour (for shortbread)
- 1 pinch Salt (for shortbread)
- 300 g Soft caramels (store-bought or homemade)
- 3 tbsp Heavy cream (for caramel layer)
- 200 g Dark chocolate chips or chopped chocolate
- 115 g Unsalted butter (for brownie layer)
- 150 g Granulated sugar (for brownie layer)
- 50 g Brown sugar (for brownie layer)
- 2 whole Large eggs (for brownie layer)
- 1 tsp Vanilla extract
- 75 g All-purpose flour (for brownie layer)
- 30 g Unsweetened cocoa powder
- 1 pinch Salt (for brownie layer)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the shortbread base: In a medium mixing bowl, cream together the softened butter, granulated sugar, and a pinch of salt until light and fluffy.
Add the flour to the butter mixture and mix until a sandy dough forms. Press the dough evenly into the prepared pan.
Bake the shortbread base for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool completely.
Prepare the caramel layer: In a small saucepan over low heat, melt the soft caramels with the heavy cream, stirring constantly until smooth.
Pour the melted caramel over the cooled shortbread layer, spreading evenly. Place the pan in the refrigerator to set the caramel while you prepare the brownie layer.
Prepare the brownie layer: In a microwave-safe bowl, melt the dark chocolate and butter in 30-second increments, stirring after each, until smooth. Allow to cool slightly.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and creamy.
Gradually add the melted chocolate mixture to the egg mixture, whisking until well combined.
In a separate small bowl, sift together the flour, cocoa powder, and a pinch of salt. Gently fold these dry ingredients into the wet mixture until just combined. Do not overmix.
Remove the pan from the refrigerator and pour the brownie batter evenly over the caramel layer, smoothing the top with a spatula.
Bake the assembled bars for 25-30 minutes, or until the brownie layer is just set. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Allow the bars to cool completely in the pan, then transfer to the refrigerator to chill for at least 1 hour for easy slicing.
Using the parchment paper overhang, lift the bars out of the pan and slice into 12 equal pieces. Serve and enjoy!
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.3 g | 408% | |
| Saturated Fat | 197.0 g | 985% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 734.5 g | 267% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 481.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 471 mg | 36% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1767 mg | 38% | |
*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.
