Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! These irresistible Chocolate Chip Salted Caramel Shortbread Bars are the perfect blend of buttery, crumbly shortbread, rich caramel, decadent chocolate, and a surprising burst of sea salt that will make your mouth water. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to transform your dessert game and impress even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ½ cup caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add the all-purpose flour to the mixture, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix.
- Press the dough evenly into the prepared baking pan, creating a smooth, compact layer. Use the back of a spoon or spatula to ensure an even surface.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the shortbread looks set.
- Remove from the oven and let the shortbread cool in the pan for 10 minutes.
- Drizzle warm caramel sauce evenly over the slightly cooled shortbread base.
- Sprinkle chocolate chips uniformly across the caramel layer.
- Generously sprinkle sea salt over the chocolate chips to enhance the flavor contrast.
- Allow the shortbread to cool completely in the pan, then use the parchment paper to lift and transfer to a cutting board.
- Cut into 16 equal bars using a sharp knife, cleaning the knife between cuts for neat edges.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect shortbread texture.
- Use a high-quality sea salt for sprinkling to maximize the flavor contrast between sweet and salty.
- Allow the shortbread to cool completely before cutting to get clean, precise bars.
- For an extra indulgent touch, slightly warm the caramel sauce before drizzling to create a beautiful, glossy finish.
- Use parchment paper overhang as a convenient lifting tool when removing the bars from the pan.
- Clean your knife between cuts to ensure neat, professional-looking bars.
- Store in an airtight container to maintain the shortbread's delicate texture and prevent moisture absorption.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 2g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
