Chocolate Caramel Shortbread

chocolate caramel shortbread - Beth the Baker

Sooooo… you are soooo going to hate me. Why? because looking at this just added ten pounds. SO. MUCH. GOODNESS. But soooo bad for you. But hey, it’s Christmas so whaddayagonna do? Make everybody else fat too, that’s what. I was making some shortbread (recipe to follow), and just thought this would be delicious and stuff. I was right. Now I have to take some to friends and hide the rest away from Marc Thomas as it likely won’t get along with his diabetes. Despite his claims, I am NOT trying to kill him.. I just like making deliciousness. More for the trivia friends! (Come out to Trivia Night at McCabe’s Irish Pub 7:30pm Monday nights.. .I host AND bring treats most nights……)

Or you can just make these yourself… like that’s as much fun as trivia night. 😛 Also, I am so horribly behind at posting.. I will catch up in the next bit.. specifically because I have a lot of Christmas recipes to share!



  • 2/3 cup soft butter
  • 1/4 cup white sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1 cup chocolate chips (I used dark chocolate to offset the sweetness of the caramel, but milk chocolate is also awesome!)

Preheat oven to 350°F (175° C).
Shortbread: Mix together in a bowl 2/3 cup butter, sugar, and flour until well mixed and crumbly. Press and flatten into a 9 inch square baking pan that has been lined with foil or waxed paper to make for easy removal. Bake for 20 minutes or until edges are light brown. Remove from oven and COOL COMPLETELY. (I left mine in the refrigerator overnight – if you don’t cool completely, the caramel will end up making it mushy…)
Caramel: In a saucepan, melt 1/2 cup butter, brown sugar, corn syrup, and condensed milk. Bring to a boil. Continue to boil for 5 minutes. Boil it on low to medium STIRRING CONSTANTLY to make sure it doesn’t burn (it burns quickly!) Remove from heat and beat vigorously with a wooden spoon or whisk for about 3 minutes. Let it cool for about ten minutes and then pour over baked crust. Cool until it begins to firm – again, I refrigerated overnight because I can…)

Place chocolate in a microwave-safe bowl. Heat for 1 minute on 80% heat to make sure it doesn’t scorch, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into squares – they’re very rich to I ended up cutting into 30 pieces.

EAT RESPONSIBLY! (or not. It’s Christmas… besides if all of you get fat, I look skinnier…. hahahaha)

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