Salted Caramel Shortbread Bars

I’ll be honest with you right from the jump. these salted caramel shortbread bars are one of those desserts I make “for other people” and then accidentally eat half the tray myself before anyone shows up. they’re buttery, salty, sweet, and just ridiculously satisfying. you know that moment when you take a bite and you need to pause for a second because your brain is doing a mini happy dance? yeah. that.

Before we dive in, let me give you the quick vibe. these bars are a three-layer situation: a soft-crumbly shortbread base, a silky homemade caramel layer, and a glossy chocolate top sprinkled with flaky salt. they look fancy but they’re secretly very chill to make. Think millionaire’s shortbread, but a little more relaxed and a little more “you can totally handle this”.

And honestly. what makes this recipe special is how balanced it feels. no layer steals the spotlight. everything melts together in this perfect combo of texture and flavor. plus, it’s the kind of dessert you can bring to literally any gathering and people will ask you for the recipe before they finish chewing.

Why You’ll Love This Recipe

• Big flavor payoff with simple pantry ingredients
• Buttery base, creamy caramel, smooth chocolate. all in one bite
• Beginner-friendly. even if caramel usually scares you
• Perfect for gifting or taking to potlucks
• Easy to customize and hard to mess up
• Freezer-friendly if you like keeping “emergency dessert” on standby

Tools You’ll Need

• 8×8 inch baking pan (20×20 cm). this keeps the layers thick and luxurious
• Parchment paper. makes lifting the bars out super easy
• Medium saucepan. for melting butter and building that caramel without stress
• Rubber spatula. helps you spread each layer evenly
• Whisk. keeps your caramel smooth and lump-free
• Microwave-safe bowl or small pot. for melting the chocolate layer

Ingredients

Shortbread Layer

• 1 cup (226 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 cups (240 g) all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract

Caramel Layer

• 1 cup (226 g) unsalted butter
• 1 cup (200 g) brown sugar
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1/4 cup (59 ml) light corn syrup
• 1/2 tsp salt
• 1 tsp vanilla extract

Chocolate Layer

• 1 1/4 cups (200 g) semi-sweet chocolate chips
• 2 tbsp (28 g) butter
• Flaky sea salt for sprinkling

How to Make Salted Caramel Shortbread Bars

Your kitchen is about to smell incredible. grab your apron.

1. Prep Your Pan

Line your baking pan with parchment. leave a little overhang so you can lift the bars out later without wrestling them.

2. Make the Shortbread

Stir together melted butter, sugar, flour, salt, and vanilla. it’ll look a bit like wet sand. that’s perfect

Press the mixture into the bottom of the pan. try to keep it even, but don’t stress if it’s not perfectly flat

Bake at 350°F (175°C) for 20 to 22 minutes until lightly golden around the edges

3. Make the Caramel

Add butter, brown sugar, sweetened condensed milk, corn syrup, and salt to the saucepan. melt everything together over medium heat

Keep stirring. you’re preventing burn spots and making the caramel smooth

Once it starts bubbling, keep cooking for about 6 to 8 minutes. you want it slightly thickened. if it looks like thick honey, you’re good

Remove from heat. stir in vanilla

Pour the caramel over the baked shortbread and spread it out quickly. it starts setting fast, so commit

4. Chill

Let the caramel cool for about 20 minutes. I know waiting is annoying, but it keeps the chocolate layer neat

5. Make the Chocolate Layer

Melt chocolate chips with butter in short bursts in the microwave or on low heat on the stove

Pour over the caramel and smooth it out

Sprinkle flaky salt while it’s still soft

6. Set and Slice

Chill in the fridge for at least 1 hour

Lift everything out using the parchment overhang

Warm a knife under hot water, dry it, then slice. this gives you those glossy bakery-style cuts

Serving Ideas

• Cut them tiny for bite-size treats
• Serve with coffee when you need an afternoon mood boost
• Pair with vanilla ice cream for the full “treat yourself” moment
• Gift them in a cute box. they travel well

Variations and Customizations

• Add a pinch of espresso powder to the caramel for deeper flavor
• Use dark chocolate if you’re a bittersweet lover
• Stir chopped nuts into the shortbread
• Swirl a little peanut butter into the melted chocolate
• Add a dash of cinnamon to the caramel if you want warmth

Storage and Make-Ahead

• Store in an airtight container at room temperature for 3 days
• Refrigerate for 1 week
• Freeze for up to 2 months. thaw in the fridge when you’re ready
• Make the whole recipe a day ahead. the layers settle beautifully overnight

Pro Tips and Mistakes to Avoid

• Don’t stop stirring the caramel. I learned the hard way. it scorches fast
• If your caramel separates. whisk like your life depends on it. it usually comes back
• Don’t skip the parchment. trust me. lifting the bars out without it is… chaos
• Cut while slightly chilled. the layers behave better
• Use good-quality chocolate. you’ll taste the difference in the final bite

Recipe Card

• Yield. 16 bars
• Prep Time. 20 minutes
• Cook Time. 25 minutes
• Cooling Time. 60 minutes
• Total Time. about 1 hour 45 minutes

Nutrition (per bar)

Approximate:

• Calories. 315
• Fat. 20 g
• Carbs. 33 g
• Sugar. 25 g
• Protein. 3 g

Final Thoughts

If you make these salted caramel shortbread bars, I genuinely hope you take that first bite and do the same happy pause I do. tag a friend, share a square, or tell me how yours turned out. I love hearing about your kitchen wins.