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Chocolate Caramel Shortbread Bars

Buttery shortbread layered with smooth caramel and a rich chocolate peanut butter topping for an irresistible homemade dessert bar.
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Ingredients Equipment Method Notes

Ingredients
  

  • Shortbread Base
  • 1 cup all-purpose flour
  • ½ cup unsalted butter softened
  • ¼ cup powdered sugar
  • Pinch of salt
  • Caramel Layer
  • 1½ cups caramel sauce
  • 2 tablespoons heavy cream
  • Chocolate Topping
  • 1 cup milk chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup creamy peanut butter

Equipment

  • 8×8-inch baking pan
  • mixing bowl
  • Microwave-safe bowl
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • Sharp knife

Method
 

  1. Preheat oven to 350°F.
  2. Line an 8x8-inch pan with parchment paper.
  3. Mix flour, butter, powdered sugar, and salt into a crumbly dough.
  4. Press into the pan and bake for 15–18 minutes.
  5. Cool completely.
  6. Warm caramel with heavy cream and spread over crust.
  7. Chill for 30 minutes.
  8. Melt chocolate chips and peanut butter until smooth.
  9. Spread over the caramel.
  10. Refrigerate for at least 2 hours.
  11. Slice into squares and serve.

Notes

Chill completely before slicing.
Sprinkle flaky sea salt for a salted caramel version.
Store refrigerated for up to one week.
Freeze for up to three months.
Perfect for holiday dessert trays and bake sales.