These indulgent dessert bars are a perfect harmony of textures and flavors, combining a buttery shortbread base, a rich caramel center, and a glossy chocolate topping finished with a sprinkle of sea salt. Each layer contributes to the overall experience: the shortbread provides a sturdy yet tender foundation, the caramel adds a luscious sweetness with a hint of chewiness, and the chocolate topping delivers a smooth, decadent finish. The sea salt balances the richness, enhancing the flavors and adding a subtle crunch.
This recipe is ideal for special occasions, gatherings, or simply as a treat to elevate everyday moments. The bars are visually striking with their distinct layers, making them as appealing to the eye as they are to the palate. They can be cut into neat squares or rectangles, offering a refined presentation that suits both casual and formal settings.
INGREDIENTS
For the shortbread base:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the caramel layer:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1 can (14 oz) sweetened condensed milk
- ¼ cup golden syrup or light corn syrup
For the chocolate topping:
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter
For garnish:
- Coarse sea salt, to sprinkle on top
INSTRUCTION
- Prepare the shortbread base: Preheat the oven to 350°F (175°C). Line a rectangular baking pan with parchment paper. In a bowl, cream together softened butter and sugar until light and fluffy. Gradually add flour and salt, mixing until a crumbly dough forms. Press the dough evenly into the prepared pan. Bake for 20 minutes or until lightly golden. Allow to cool slightly.
- Make the caramel layer: In a saucepan, melt butter over medium heat. Stir in brown sugar, sweetened condensed milk, and golden syrup. Cook, stirring constantly, until the mixture thickens and reaches a smooth, glossy consistency (about 8–10 minutes). Pour the caramel over the cooled shortbread base, spreading evenly. Let it set at room temperature for at least 30 minutes.
- Prepare the chocolate topping: Melt chocolate and butter together in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave. Stir until smooth and glossy. Pour the melted chocolate over the caramel layer, spreading evenly with a spatula.
- Finish with sea salt: Before the chocolate fully sets, sprinkle coarse sea salt lightly over the surface. This enhances the flavor and adds a touch of elegance.
- Chill and cut: Place the pan in the refrigerator for at least 1–2 hours to allow the layers to firm up. Once set, remove from the pan using the parchment paper and cut into uniform bars with a sharp knife.
SERVINGS
This recipe yields 16–20 bars, depending on the size of the cuts. They are rich and satisfying, so smaller portions are often ideal.
NOTE
These bars are best enjoyed chilled, as the layers hold their shape beautifully when firm. However, allowing them to sit at room temperature for a few minutes before serving softens the caramel slightly, making each bite even more luxurious. The combination of sweet caramel and chocolate with a touch of salt creates a balanced flavor profile that appeals to a wide range of tastes.
The recipe emphasizes patience and precision—each layer requires care in preparation and time to set properly. This process ensures the final product is both visually stunning and deliciously indulgent. The bars can be stored in an airtight container in the refrigerator for up to a week, making them convenient for advance preparation.
Beyond their flavor, these bars embody the joy of layered desserts: the contrast of textures, the interplay of sweet and salty, and the satisfaction of creating something that looks as impressive as it tastes. They are a reminder that sometimes the simplest ingredients, when combined thoughtfully, can produce extraordinary results.