Chocolate Caramel Shortbread Bars
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40 minutes
- Yield 24 serving
- Category dessert
- Method oven
- Cuisine american
Chocolate Caramel Shortbread Bars
Every Christmas cookie box needs a buttery shortbread. Specifically a tender shortbread bar drizzled with caramel and chocolate. It’s decadent, salty-sweet, chocolatey and perfect for sharing with friends and family this holiday season!
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40 minutes
- Yield 24 serving
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
- 1 1/4 cup Vermont Creamery Unsalted Cultured Butter
- 2 1/2 cups all purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 recipe of the best caramel
- 4 ounces dark chocolate, melted
Instructions
- Preheat the oven to 350°F and line a 9 x 13 inch pan with parchment on all sides. Set aside.
- In a food processor combine the flour, sugar, salt, and Vermont Creamery Cultured Butter. Pulse until just combined and the mixture forms a dough ball.
- Press the dough into the prepared pan, using your hands to spread the dough into an even layer.
- Bake at 350°F for 30 minutes or until just light golden brown. Take out of the oven and allow the bars to cool completely.
- While the bars cool make the homemade caramel according to directions. Allow the caramel to come to room temperature before using!
- Once the bars are cool use a spoon to drizzle the bars with caramel and chocolate. Pop the bars in the freezer for a few minutes or the fridge for a half hour to set. Once set, use a large sharp knife to cut into desired size rectangles. Enjoy!