These No-Bake Chocolate Caramel Shortbread Bars are an utterly decadent, three-layered confectionery masterpiece that delivers a rich symphony of textures and flavors in every bite. This iconic treat, often known as Millionaire’s Shortbread, features a golden, crumbly shortbread base that provides a satisfying buttery foundation. Layered atop this is a thick, gooey, and incredibly smooth homemade caramel, cooked to a perfect golden-brown hue, offering a luscious, chewy contrast. Finally, the entire bar is crowned with a generous layer of rich, dark chocolate, which hardens to a satisfying snap when bitten, often adorned with elegant ripples or swirls. The interplay of the crisp shortbread, the soft, sticky caramel, and the firm chocolate creates a truly irresistible experience that feels luxurious and indulgent.
What makes this no-bake version particularly appealing is its relative simplicity in achieving such a sophisticated outcome, making it accessible even for those who shy away from complex baking. The chilling process is key to allowing each layer to set perfectly, ensuring clean cuts and distinct layers. The combination of sweet, salty (if you choose to add a pinch of sea salt to the caramel or chocolate), buttery, and chocolatey notes makes these bars intensely satisfying and highly addictive. They are a fantastic make-ahead dessert, perfect for potlucks, bake sales, holiday platters, or simply as a special treat to accompany your afternoon coffee or tea. The visual appeal of the three distinct layers, especially when sliced, is impressive, making them a show-stopping addition to any dessert spread. Despite their richness, they are surprisingly manageable in their bar form, allowing for perfectly portioned indulgence. This recipe truly transforms simple pantry staples into a gourmet confection that tastes like pure bliss, guaranteeing smiles with every glorious mouthful.
Ingredients:
For the No-Bake Shortbread Base:
- 2 cups digestive biscuits, shortbread cookies, or graham crackers, finely crushed (about 250g/9oz)
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1/4 cup granulated sugar (optional, if using unsweetened crackers)
- Pinch of salt
For the Homemade Caramel Layer:
- 1/2 cup (1 stick / 113g) unsalted butter
- 1/2 cup packed light brown sugar
- 1 (14-ounce / 397g) can sweetened condensed milk (full-fat is essential for proper setting)
- 2 tablespoons golden syrup or corn syrup (helps prevent crystallization and adds shine; optional but recommended)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (or a pinch more for salted caramel)
For the Chocolate Topping:
- 1 1/2 cups (about 250g / 9oz) good quality semi-sweet or dark chocolate chips or chopped chocolate (using chocolate bars results in a better snap)
- 1 tablespoon coconut oil or butter (optional, for smoother melting and shine)
Instructions:
- Prepare the Base:
- Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving an overhang on two sides to create “slings” for easy removal later.
- In a medium bowl, combine the finely crushed biscuits/crackers, melted butter, granulated sugar (if using), and pinch of salt. Stir well until the crumbs are thoroughly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or the bottom of a flat glass to compact it tightly.
- Place the pan in the refrigerator for at least 30 minutes (or freezer for 15 minutes) to chill and set while you prepare the caramel.
- Make the Caramel Layer:
- In a medium heavy-bottomed saucepan, combine the unsalted butter, packed light brown sugar, sweetened condensed milk, golden syrup (if using), and salt.
- Place the saucepan over medium-low heat. Stir constantly with a whisk or wooden spoon until the butter is melted and the sugar is dissolved.
- Once melted, increase the heat to medium and bring the mixture to a gentle boil. Continue to simmer, stirring constantly (this is crucial to prevent burning and sticking), for 5-8 minutes, or until the caramel thickens significantly and turns a deep golden brown color. It should coat the back of a spoon thickly and a drop should hold its shape when drizzled on a cold plate. Be patient, as this step is key to a perfectly set caramel.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Immediately pour the hot caramel evenly over the chilled shortbread base in the baking pan. Use an offset spatula to spread it smoothly.
- Return the pan to the refrigerator for at least 1-2 hours (or freezer for 30 minutes) to allow the caramel layer to set firm. This is important before adding the chocolate.
- Prepare the Chocolate Topping:
- Once the caramel layer is firm, prepare the chocolate topping. In a microwave-safe bowl, combine the chocolate chips/chopped chocolate and the coconut oil or butter (if using).
- Microwave on high in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate in a double boiler over simmering water.
- Add the Chocolate Layer:
- Pour the melted chocolate evenly over the set caramel layer in the baking pan. Use an offset spatula to spread it smoothly to the edges.
- If you want to create the decorative wavy pattern seen in the image, you can drag a fork lightly across the surface of the melted chocolate before it sets.
- Return the pan to the refrigerator for at least 1 hour, or until the chocolate layer is completely firm and set.
- Slice and Serve:
- Once the chocolate is fully set, remove the pan from the refrigerator. Use the parchment paper slings to carefully lift the entire slab out of the pan and onto a cutting board.
- For clean cuts, use a large, sharp knife that has been run under hot water and wiped dry. Press down firmly and steadily to cut through all three layers. Clean the knife between each cut to ensure neat edges. Cut the slab into squares or rectangles of your desired size.
- Store the No-Bake Chocolate Caramel Shortbread Bars in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for longer freshness. They can also be frozen for up to 3 months.
Enjoy these incredibly rich and satisfying no-bake bars!