Swirled Chocolate Caramel Shortbread Bars

Thick, gooey caramel filling over buttery shortbread cookie and covered with swirled chocolate ganache is the golden ticket to get anything you want.

Thick, gooey caramel filling over buttery shortbread cookie and covered with swirled chocolate ganache is the golden ticket to get anything you want.

These bars were inspired by the very first sweet treat I had in London earlier this year. Ever since I had it, I’ve been haunted by my desire to re-create my version of this sweet indulgence. Seriously, what’s not to love here? Chocolate. Dulce de Leche. Shortbread. Yum!

 

 

 

Thick, gooey caramel filling over buttery shortbread cookie and covered with swirled chocolate ganache is the golden ticket to get anything you want.

The fancy swirled look might seem too complicated, but it really isn’t. I promise. If you have a toothpick, you’ve got this!

And instead of making caramel from scratch, I’m using dulce de leche. The most fabulous shortcut ever!

Caramel shortbread bars- step by step photo tutorial

I’ve already made a couple batches of these, yet they still disappear in a blink. My husband would do anything for me just as long as I make this for him. It’s our secret to keeping harmony in our marriage! 🙂

Thick, gooey caramel filling over buttery shortbread cookie and covered with swirled chocolate ganache is the golden ticket to get anything you want.

 

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Swirled Chocolate Caramel Shortbread Bars

Thick, gooey caramel filling over buttery shortbread cookie and covered with swirled chocolate ganache is the golden ticket to get anything you want.

Yield: 24 squares

Ingredients:

  • 8oz (230gr) unsalted butter, softened
  • 1/2 cup (100gr) sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoon pure vanilla extract
  • 2 cups (250gr) all-purpose flour
  • 14oz (400gr) Dulce de leche
  • 1/3 cup heavy cream
  • 8oz (225gr) semi-sweet chocolate, broken into pieces
  • 4oz (115gr) white chocolate, finely chopped

Directions:

  1. Preheat oven to 350°F (175°C). Line 13×9-in baking sheet with parchment paper.
  2. In a medium bowl with paddle attachment, beat butter, sugar, salt and vanilla until well combined, about 2 minutes. Add the flour and mix on low speed just until combined, about a minute, scraping down the sides of the bowl once.
  3. Press the cookie dough into the prepared pan. Bake the cookie for about 23-25 minutes, or until golden brown. Cool completely on wire rack.
  4. Pour dulce de leche on the cooled shortbread cookie and spread it evenly. Refrigerate, while you prepare the chocolate.
  5. In two medium heatproof bowls, place dark and white chocolates in each bowl and divide the heavy cream into each bowl. Melt the chocolates over simmering water. Pour the dark chocolate mixture over the caramel. Then pour the white chocolate mixture in long strip, as pictured above. Using a toothpick, swirl the two chocolates and let it set. Cut into about 24 small squares before serving.

For step-by-step photos and additional notes, read the post above.

These bars freeze perfectly. Simply place in airtight container and freeze for up to 3 months. Bring it to room temperature (takes about 15min) before serving.

All images and text ©Shinee D. for Sweet & Savory by Shinee

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