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Chocolate caramel shortbread cookie bars

October 9, 2015 by Roxana 27 Comments

Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravings. Put your stretchy pants on, you’ll need them while devouring these rich chewy bars 
Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravingsI’ve been holding on to this recipe for a couple of weeks now. It may have been my selfish side or the fact that your tights will expand as you read the ingredient list. Butter on top of more butter, oozy gooey caramel, smooth chocolate spread and silky ganache. These bars are so rich it’s no surprise they go also by the name millionaire bars. Grab a glass of milk and some stretchy pans. You’ll know what you mean once you bite into one of these chewy cookie bars.

On the bright site, these rick cookie bars will go a long way since a small square will satisfy your cravings.

These are a lot of recipes for millionaire’s cookie bars, but mine has a twist that will make these bars even more irresistible. 

Chocolate caramel shortbread cookie bars

These cookie bars, just like the name suggests, start with a layer of buttery shortbread. Butter, sugar, flour and a touch of vanilla extract are pulsed together in the food processor until the dough comes together.

With your fingers and the back of a spoon press the dough evenly on the bottom of a baking pan. Bake until just golden.

That’s the easiest part of the recipe. Once the shortbread layer is out of the oven, you need to work as fast as possible.

For the first chocolate layer, I used Hershey’s chocolate spread. I spooned it in a ziploc bag, snipped the end and drizzled it all over the warm shortbread. With an offset spatula, gently spread it evenly. Set aside while baking the caramel layer. Chocolate caramel shortbread cookie bars The caramel layer is a little tricky. Of course, if you want to take a shortcut, you can use a can of store-bought can of dulce de leche (I prefer La Lechera from Nestle) but I’ve made my caramel from sweetened condensed milk, a touch of brown sugar and butter. There’s no big deal into making it, you just have to stay focused. No time to multi task or you’ll burn the caramel and the only thing you can do to save a batch of burned caramel is to start all over again and pay more attention. I may or may not talk from experience.

Once the caramel is done, quickly pour it over the chocolate layer and spree fit evenly.

The finishing touch is a two-tone chocolate ganache.

Chocolate caramel shortbread cookie bars recipe from Roxanashomebaking.com

I prefer dark chocolate for the ganache to balance the sweetness of the caramel layer, but you can also use semisweet chocolate. Additional you could use a pinch of fleur de sel to sprinkle over the bars for a salty touch.

For the marble effect as soon as you poured the dark chocolate over the caramel layer,  drizzle the melted white chocolate and with a toothpick gently make some swirls.

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Chocolate caramel shortbread cookie bars recipe

Yields 24 bars

Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravings

15 minPrep Time

30 minCook Time

4 hrTotal Time

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Ingredients

    Shortbread layer
  • 2 1/4 cups (270 grams) all purpose flour
  • 1/3 cup (70 grams) sugar
  • 3/4 cup (170grams) unsalted butter, diced
  • 1/2 tsp vanilla extract
  • Chocolate layer
  • 1/2 cup Hershey's chocolate spread
  • Caramel layer
  • 1 can (14 oz) sweetened condensed milk
  • 7 tbsp (100 grams) unsalted butter, diced
  • 1/2 cup (100 grams) light brown sugar
  • Chocolate ganche
  • 1 cup (160 grams) dark chocolate chips
  • 1/3 cup (55 grams) white chocolate chips

Instructions

  1. Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
  2. In a food processor add the shortbread ingredients. Pulse for about 1 minutes until the dough comes together and forms a ball.
  3. Remove the dough from the food processor and with your fingers press the dough evenly on the bottom of the prepared baking pan. With the back of the spoon, smooth it.
  4. Prick the shortbread with a fork all over and bake in preheated oven for 20 minutes or until firm to touch and very light brown.
  5. Remove from the oven.
  6. Meanwhile, spoon the chocolate spread into a zilpoc bag and cut the corner.
  7. As soon as you remove the shortbread from the oven, drizzle the chocolate spread over it. The warmth of the shortbread will soften the chocolate spread making it very easier to spread with an offset spatula.
  8. Set the shortbread aside to cool for about 30-40 minutes.
  9. Once the shortbread is cooled down, it's time to make the caramel.
  10. In a medium saucepan, add the butter, brown sugar and condensed milk and heat gently stirring constantly. Bring to a boil.
  11. Reduce the heat and simmer, stirring constantly, for about 5-7 minutes or until the mixture thickened and has turned a caramel color.
  12. Remove from the heat and pour over the chocolate spread layer. Spread it evenly.
  13. Leave to cool completely, about 1 1/2 hours.
  14. To make the ganache, melt the dark chocolate in a heatproof bowl. Pour over the caramel layer. Immediately melt the white chocolate and drizzle over the dark chocolate layer.
  15. With a toothpick, gently marble the two chocolates.
  16. Let to set completely before cutting into bars.
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

If you enjoyed these Chocolate caramel shortbread cookie bars  you may also like

Dulce de leche chocolate cheesecake bars

Dulce de leche chocolate cheesecake bars

Chewy chocolate caramel bars

Chewy chocolate caramel bars recipe 1

Happy Baking,

Roxana

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Filed Under: Chocolate, Cookies and Bars, Recipe Tagged With: bars, caramel, chocolate, chocolate spread, condensed milk, cookie bars, Hershey's, millionaire bars, shortbread

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Elizabeth says

    October 10, 2015 at 2:02 am

    Millionaire bars are one of the desserts I grew up with, having that white chocolate swirl is absolutely stunning!! I must try that next time!
    Reply
  2. Marta says

    October 10, 2015 at 7:00 am

    The pattern on top looks amazing.
    Reply
  3. Kayle (The Cooking Actress) says

    October 10, 2015 at 8:47 pm

    That swirl on top is sooo gorgeous!!! I'm in awe, I can never make swirls look that pretty!!! and oooooh that caramel and chocolate on top of the crisp buttery shortbread, mmmm
    Reply
  4. Sue/the view from great island says

    October 10, 2015 at 8:55 pm

    When I saw these on Pinterest I couldn't not come over and comment --- they are so elegant and perfectly made --I'm jealous!
    Reply
  5. Jenn @ Deliciously Sprinkled says

    October 10, 2015 at 10:36 pm

    WOW, the swirl on top is amazing! I can't wait to put on my stretchy pants and make these delicious looking bars! PInned :)
    Reply
  6. Lily says

    October 11, 2015 at 3:36 am

    They look incredible! You've truly mastered the whole marbling thing. Whenever I attempt to marble I inevitably end up just mixing it all together.
    Reply
  7. Stacy | Wicked Good Kitchen says

    October 11, 2015 at 10:40 am

    Just gorgeous, Roxana! These bars are so sexy-pretty they should be called Ms. Millionaire Bars! :) Thanks for sharing. Pinning!
    Reply
  8. Averie @ Averie Cooks says

    October 11, 2015 at 8:03 pm

    Roxana they're simply stunning! The swirling on top of course is gorgeous but then the precision of the layers, and so perfectly sliced. I can tell you took your TIME with these. Gorgeous recipe & images! Pinned
    Reply
  9. Emily @ Life on Food says

    October 12, 2015 at 4:01 pm

    With all of the snow and coldness I just want to see and watch tv in my pjs. that mean expandable waistband. these look beautiful for the distinct layers and sound super scrumptious.
    Reply
  10. Heather says

    October 13, 2015 at 11:47 am

    you make this sound totally doable - but I'm sure mine would not even come close to resembling your beauties
    Reply
  11. Laura (Tutti Dolci) says

    October 13, 2015 at 8:25 pm

    Gorgeous bars, I love the chocolate marbling!
    Reply
  12. Hanna says

    October 14, 2015 at 12:55 pm

    These are so beautiful to look at! - I bet they taste fab. . . kind of thinking of ways to make these!
    Reply
  13. Rachel@ {i love} my disorganized life says

    October 18, 2015 at 10:55 pm

    Holy chocolate and caramel! These are F-A-B-U-L-O-U-S! Seriously wishing I had some of these right now!
    Reply
  14. Jodee Weiland says

    October 20, 2015 at 10:02 pm

    These cookie bars look so delicious! The chocolate with the caramel and the shortbread cookie is a wonderful mix. I love it! Thanks for sharing!
    Reply
  15. Heather {Woods of Bell Trees} says

    October 21, 2015 at 8:12 am

    These look pretty and tasty! YUM
    Reply
  16. Ginnie says

    October 24, 2015 at 10:56 am

    I could go for one of these right now with a cup of coffee ... they look so good:)
    Reply
  17. Evan says

    October 24, 2015 at 10:36 pm

    If I don't have the chocolate spread can I leave it out?
    Reply
    • Roxana says

      October 25, 2015 at 11:13 pm

      Yes, you can. Just skip that step.
      Reply
  18. Jenna says

    October 25, 2015 at 9:26 pm

    holy wow! and they don't even sound very hard to make! Thank you!!
    Reply
  19. Emily says

    October 26, 2015 at 11:39 am

    I can't get over how gorgeous these are! I'm drooling just looking at them! The look and flavors of this dessert are so elegant. I'm sure these would get oohhs and ahhs at any celebration. I would definitely take the time to make these.
    Reply
  20. Carol Soriano says

    October 26, 2015 at 1:49 pm

    What type of pan did you use? Was it as shallow as a cookie pan or deeper? Thanks going to make these soon.
    Reply
    • Roxana says

      October 27, 2015 at 11:32 pm

      Hi Carol, My sheet pan are about 3/4" deep. The standard sheet/cookie pan, nothing fancy Roxana
      Reply
      • maria says

        October 28, 2015 at 10:12 am

        Lovely and yummy! How would it be if I added few teaspoons of cream to the chocolate while making the ganache layer ?
        Reply
        • Roxana says

          October 28, 2015 at 9:10 pm

          Hi Maria, I would not advise adding heavy cream to the chocolate. If you add some, you'll have some issues with the consistency of the chocolate. Both chocolate need to have the same consistency to blend easily. Also, if you add cream, the chocolate will be runnier, making it a little harder to set on top of the bars.
          Reply
  21. Elaine says

    October 26, 2015 at 10:49 pm

    what is Hershey's chocolate spread? Is it in the baking section? (please email me a reply - thank you)
    Reply
    • Roxana says

      October 27, 2015 at 7:19 am

      Hi Elaine, Hershey's chocolate spread can be found in the peanut butter isle. It's similar with Nutella or JIF chocolate spread.
      Reply
  22. Donna says

    October 28, 2015 at 12:34 pm

    I made the Chocolate Caramel Shortbread Cookie Bars this past weekend for a baby shower. AMAZINGLY DELICIOUS! I even made the swirl design on top - presentation was beautiful. Probably one of the best desserts I have ever made. I made nine desserts for the shower and these bars were the first to disappear. I brought some to work and everyone went crazy over them. I had never made caramel before - easy and delicious. Great blend of flavors. Thank you so much!
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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