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    Home » Recipes » Christmas Recipes

    Caramel Shortbread Bars: Week 2 of 12 Weeks of Christmas Treats

    Published: Oct 4, 2012 · Modified: Jan 11, 2015 by Coleen · This post may contain affiliate links.

    Yes, two posts in one day! I couldn't decide which link-up I wanted to join more (Munchkin Meals for A Healthy Slice of Life or 12 Weeks of Christmas Treats for Meal Planning Magic), so I did a post for both. 

    In my mind, if it's not chocolate, it's not dessert. When I'm hosting an event, planning the menu, there are always at least two desserts, and at least one is chocolate. My name is Coleen, and I'm a chocoholic. There, I said it. My mom blames my grandmother, who gave me my first taste of chocolate when I was 10 days old.  (It was Easter and she let me lick a Kit Kat. Funnily enough, that's now my least favorite candy bar.)

    Now, I don't remember the exact age I became obsessed with interested in cooking and baking. I remember making these bars years and years ago, probably while I was in culinary school. I would clip recipes from magazines and make them, just to experiment.

    These bar cookies are rich and decadent: crisp shortbread, gooey caramel, thick chocolate glaze. Cut the 8-x-8 sheet into two-bite size (1 inch by 2 inches), they would make a great addition to a holiday buffet dessert table.

     
    Caramel Shortbread Bars
    Adapted from Bakers Royale and My Madison Bistro
    Yield; 32 (1-inch x 2-inch) bars
     
    Ingredients
    For the cookie crust: 
    • 1 cup (2 sticks) unsalted butter, soft
    • ¼ cup granulated sugar
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • ¼ teaspoon salt

    For the caramel:

    • ½ cup light brown sugar
    • 1 cup sweetened condensed milk

    For the chocolate glaze: 

    • 9 ounces chocolate, finely chopped (the higher percentage, the better)
    • 1 ½ teaspoon light corn syrup
    • 1 ½ sticks unsalted butter, soft

    Directions

    1. Line an 8x8-inch baking pan with parchment paper, leaving three to four inches of overhang on two sides. 
    2. Cream the butter in a stand mixer fitted with the paddle attachment until light and creamy. Beat in the sugars and vanilla. 
    3. Whisk together the flour and the salt, then fold into the butter mixer. Spread the dough into the baking pan and smooth in an even layer. Chill for one hour. 
    4. Preheat oven to 350 degrees. Bake for 15 minutes, just until the cookie crust starts to brown at the edges. 
    5. Refrigerate crust until ready to add caramel layer, at least one hour and up to two days. 
    6. Place the brown sugar and sweetened condensed milk in a medium saucepan. Cook on low heat, stirring frequently, for one hour to 90 minutes, until caramel-colored and thickened. 
    7. Pour over cookie crust. Place in the freezer for one hour. 
    8. Let stand at room temperature for 20 minutes before adding chocolate glaze. 
    9. Place the chocolate, corn syrup and butter in a heatproof bowl set over a saucepan of simmering water over lowest heat. Stir frequently, until only a few lumps of chocolate remain. Remove from heat and stir until smooth. Pour over caramel layer. Refrigerate at least one hour. 
    10. To cut, dip knife in boiling water, wipe clean with a kitchen towel, and make a cut. Dip knife in hot water, wipe dry, make another cut. Repeat with entire sheet. Store in an airtight container in the refrigerator with wax paper between each bar. 
     

    To see more Christmas treats, please visits the blogs below!

    More recipes you may enjoy

    • Vanilla Bean Biscotti: Week 1 of 12 Weeks of Christmas Treats
    • Recipe Swap: Oatmeal Cookies
    • Spinach-Stuffed Mushrooms
    • Food Blogger Cookie Swap: Gingerbread Biscotti

    Reader Interactions

    Comments

    1. Dawn says

      October 04, 2012 at 8:44 am

      I love shortbread! It's such a classic holiday flavor! Thanks for sharing!

      Reply
    2. Moviegirl03 says

      October 04, 2012 at 9:09 am

      Your cuts look so perfect, I'm very jealous. These look great, and your picture makes me want them even more. Thanks for sharing this!

      Reply
      • DNCWWO says

        October 04, 2012 at 7:30 pm

        Thanks! The hot knife trick really does work 🙂

        Reply
    3. Tracy says

      October 04, 2012 at 9:17 am

      So pretty, this look perfect for a holiday tray. 🙂 You can't ever go wrong with anything that has chocolate!

      Reply
    4. Shannon says

      October 04, 2012 at 9:30 am

      You had me at "gooey caramel". I love anything with caramel! What a great recipe. Thanks for sharing 🙂

      Reply
    5. [email protected] says

      October 04, 2012 at 9:36 am

      Twix bars are one of my favorites, and these look like the perfect cookie form of them!

      Reply
    6. Trisha says

      October 04, 2012 at 10:06 am

      Oh these look so good. I know I'll be trying them soon.

      Reply
    7. Paula @ Vintage Kitchen says

      October 04, 2012 at 10:25 am

      Shortbread, caramel and chocolate, it´s a dream bar! Wonderful recipe.

      Reply
    8. Eva @ Eva Bakes says

      October 04, 2012 at 1:03 pm

      Mmm- these look so decadent! I'd love to have these at my holiday party!

      Reply
    9. Ashley @ Kitchen Meets Girl says

      October 04, 2012 at 6:10 pm

      I love shortbread, but with the layers of caramel and chocolate?? Perfect!!!

      Reply
    10. Annamaria @ Bakewell Junction says

      October 04, 2012 at 7:16 pm

      Your bars look heavenly. Chocolate, caramel and shortbread...what could be better.

      Reply
    11. Avril says

      October 04, 2012 at 9:55 pm

      Hello SERIOUS yumminess! 🙂

      Reply
    12. Meal Plan Mom (Brenda) says

      October 04, 2012 at 10:10 pm

      I love a good shortbread. And these topped with caramel & chocolate? Perfect!

      Reply
    13. Alida says

      October 05, 2012 at 5:28 pm

      I'm a sucker for caramel..well, and chocolate...and shortbread for that matter. These look AMAZING!

      Reply

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