Salted Caramel Shortbread Bars

Sara Coleman

These indulgent bars feature a buttery shortbread base, a rich and gooey salted caramel layer, and a smooth chocolate topping. They're the perfect sweet and salty treat for any occasion.

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Prep Time 25

Cook Time 35

Total Time 1

Servings 12 bars

Calories 480 kcal

Ingredients

2 cups all-purpose flour
0.5 cup granulated sugar
1 cup unsalted butter cold, cubed
1 cup unsalted butter
1 cup light brown sugar packed
0.75 cup light corn syrup
14 oz sweetened condensed milk 1 can
1 tsp vanilla extract
1.5 tsp sea salt flakes plus extra for garnish
1.5 cups semi-sweet chocolate chips
1 tbsp vegetable oil

Notes

Storage: Keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze in a single layer for up to 2 months. Make-Ahead: The shortbread base can be baked 1 day ahead and stored covered. The caramel can be made 1 day ahead, gently reheated, and poured. Variations: Use dark chocolate chips or add 1/2 cup toasted pecans to the caramel layer. For a firmer texture, chill bars before slicing.