Why You’ll Love This Recipe
- Layers of Flavor : Combines buttery crust, sticky caramel, melty chocolate, and nutty crunch.
- Quick & Easy : Minimal prep with no fancy techniques required.
- Customizable : Adjust sweetness, toppings, or layers to suit your taste.
- Make-Ahead Friendly : Perfect for prepping ahead and slicing when ready to serve.
- Crowd-Pleasing : Always a hit at gatherings, potlucks, or bake sales.
Ingredients You’ll Need
Makes 16–20 bars
For the Shortbread Base:
- 1 cup unsalted butter , softened 🧈
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
For the Topping:
- 14 oz caramels (soft, unwrapped)
- ¼ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans (or walnuts, if preferred)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C) . Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Make the Shortbread Base
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Gradually add flour and salt, mixing until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 20 minutes , until lightly golden. Let cool slightly.
Step 3: Add the Caramel Layer
- In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring until smooth and melted.
- Pour the caramel over the baked shortbread layer, spreading evenly. Sprinkle chopped pecans on top.
Step 4: Add the Chocolate Layer
- Sprinkle chocolate chips evenly over the caramel layer.
- Return the pan to the oven for 1–2 minutes , just until the chocolate softens.
- Use a spatula to spread the melted chocolate into an even layer.
Step 5: Chill & Slice
- Refrigerate the bars for 1–2 hours , until set.
- Lift the bars from the pan using the parchment overhang and cut into squares.
