Chocolate Bars with Caramel (Printable)

Decadent chocolate bars layered with silky caramel, perfect for an indulgent sweet treat or special moment.

# What You Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened (225 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 2 cups all-purpose flour (250 g)
04 - 1/2 teaspoon salt

→ Caramel Layer

05 - 1 cup granulated sugar (200 g)
06 - 6 tablespoons unsalted butter, cubed (85 g)
07 - 1/2 cup heavy cream (120 ml)
08 - 1/4 teaspoon salt

→ Chocolate Topping

09 - 7 oz semisweet chocolate, chopped (200 g)
10 - 2 tablespoons unsalted butter (30 g)

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream butter and sugar until light and fluffy. Stir in flour and salt until a crumbly dough forms.
03 - Press dough evenly into the prepared pan. Bake 18 to 20 minutes until lightly golden. Let cool completely.
04 - Heat sugar in a medium saucepan over medium heat, stirring until melted and amber. Add butter and stir until melted. Slowly add cream and salt, stirring until smooth. Simmer 1 to 2 minutes, then remove from heat and cool slightly.
05 - Pour caramel evenly over cooled shortbread. Refrigerate at least 45 minutes until set.
06 - Melt chocolate and butter together in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth.
07 - Evenly spread melted chocolate over chilled caramel. Refrigerate at least 30 minutes until firm.
08 - Lift bars from pan using parchment. Cut into 16 bars with a sharp knife, wiping blade between cuts for clean edges.

# Expert Suggestions:

01 -
  • Three simple layers that somehow taste like you spent hours on them, but the whole project takes just an afternoon.
  • The contrast between crispy shortbread, chewy caramel, and snappy chocolate keeps you reaching for another piece.
  • They're forgiving enough for a first attempt but impressive enough to wrap up as gifts.
  • Coffee never tastes better than with one of these waiting on the saucer beside the cup.
02 -
  • Watch the sugar like a hawk when it's melting—the difference between amber perfection and burnt mistake is about 30 seconds, and burnt caramel tastes like betrayal.
  • Always let layers cool or chill completely before adding the next one; rushing this is how you end up with muddy layers that blend together instead of stacking beautifully.
  • If your caramel seizes when you add the cream, stay calm and keep stirring off the heat until it smooths out again.
03 -
  • If you're worried about the caramel burning, pull it off the heat when it's just slightly lighter than you think it should be—it keeps cooking for a moment even after it leaves the pan.
  • Invest in a sharp knife for cutting these; a dull blade will drag through the chocolate and make everything look ragged instead of professional.

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