Bite-Sized Caramel Shortbread
These irresistible bite-sized caramel shortbread squares combine a buttery shortbread base, a rich and gooey homemade caramel center, and a smooth chocolate topping. Perfect for parties and gifts, they offer a delightful contrast of textures in every small, elegant piece.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter cold, cubed
- 0.5 cup unsalted butter
- 0.5 cup light brown sugar packed
- 2 tbsp light corn syrup or golden syrup
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tsp coconut oil or vegetable oil
Notes
Storage: Keep squares in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze layers in the pan before cutting; wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight. Make-Ahead: The shortbread base can be baked 1 day ahead and stored covered at room temperature. The caramel can be made 1 day ahead, cooled, covered, and refrigerated; gently reheat to pourable consistency before using. Variations: Use dark or milk chocolate for the topping. Sprinkle with sea salt flakes on the wet chocolate. Add 1/2 cup chopped toasted pecans to the caramel layer.