Caramel Shortbread Recipe

Name: Caramel Shortbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 squares
Cuisine: Scottish
Ingredients: 1 cup (225g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 2 cups (250g) all-purpose flour; 1/4 cup (30g) cornstarch; 1/4 teaspoon salt; 1 can (14 oz/397g) sweetened condensed milk; 1/2 cup (115g) unsalted butter; 1/2 cup (100g) packed brown sugar; 2 tablespoons light corn syrup; 1 teaspoon vanilla extract; 1 cup (175g) semisweet chocolate chips; 1 tablespoon vegetable oil

Scottish · Dessert · 55 min total

Caramel Shortbread recipe videos

A classic Scottish treat with a buttery shortbread base, rich caramel filling, and smooth chocolate topping. This easy recipe yields perfect squares for any occasion.

20
min prep

35
min cook

16
servings

380
kcal/serving

Ingredients

1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/4 cup (30g) cornstarch
1/4 teaspoon salt
1 can (14 oz/397g) sweetened condensed milk
1/2 cup (115g) unsalted butter
1/2 cup (100g) packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup (175g) semisweet chocolate chips
1 tablespoon vegetable oil

Instructions

Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides.
Make shortbread: In a large bowl, beat 1 cup butter and granulated sugar until light and fluffy. Mix in flour, cornstarch, and salt until dough comes together. Press evenly into prepared pan. Prick with a fork.
Bake shortbread for 20-25 minutes until lightly golden. Let cool completely in pan.
Make caramel: In a medium saucepan, combine condensed milk, 1/2 cup butter, brown sugar, and corn syrup. Cook over medium heat, stirring constantly, until mixture thickens and turns golden, about 10-12 minutes. Remove from heat, stir in vanilla.
Pour hot caramel over cooled shortbread. Spread evenly. Let cool to room temperature, then refrigerate until firm, about 1 hour.
Make topping: Melt chocolate chips and oil together in a microwave or double boiler. Stir until smooth. Spread over chilled caramel. Refrigerate until set, about 30 minutes.
Lift out of pan using parchment overhang. Cut into 16 squares. Serve cold or at room temperature.

Tips

For cleaner cuts, use a sharp knife and wipe it clean between cuts.
Store in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature for 10 minutes before serving for best texture.

More about Caramel Shortbread →

AI estimate may be inaccurate · Terms