Description
Deliciously rich Chocolate Caramel Shortbread Bars featuring a buttery shortbread base topped with a luscious chocolate ganache, a crumbly streusel layer, and drizzled with caramel and sea salt for the perfect balance of sweet and salty.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon butter for greasing pan
Chocolate Ganache
- 6 ounces chopped semi-sweet chocolate
- 1/2 cup Nutella
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Streusel Topping
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, diced
- Pinch of salt
Caramel and Garnish
- Caramel sauce, for drizzling (quantity as desired)
- Coarse sea salt, for sprinkling
Instructions
- Prepare the Chocolate Ganache: Place chopped semi-sweet chocolate, Nutella, and butter in a large mixing bowl. Heat the heavy cream in a saucepan until very warm and simmering, but not boiling. Pour the hot cream over the chocolate mixture and whisk continuously until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool and thicken; it can be made a day ahead and refrigerated, then brought back to room temperature and whisked before use.
- Make the Shortbread Base: Preheat your oven to 300°F (150°C). Line a 9-inch square baking pan with foil and grease the foil with butter. In a mixer, cream the softened butter on medium speed for a couple of minutes. Add powdered sugar and beat until the mixture is almost fluffy, about 4 minutes. Add the vanilla extract and mix to combine. Add the flour and salt and mix just until blended.
- Form and Chill the Shortbread: Spread the shortbread dough evenly into the prepared pan. To make spreading easier, dip your fingers in flour to prevent sticking. Place the pan in the refrigerator for about 20 minutes to firm up, or it can be chilled for up to two days.
- Bake the Shortbread Base: Bake the chilled shortbread for about 25 minutes until it is slightly set. Remove from oven and let it rest for five minutes. Increase the oven temperature to 325°F (163°C).
- Apply Ganache and Prepare Streusel: Gently spread half a cup of the chocolate ganache over the warm shortbread, distributing it evenly. Meanwhile, prepare the streusel topping by mixing flour, brown sugar, granulated sugar, and a pinch of salt together. Add the diced butter and work it in with your fingers until the mixture is soft, crumbly, and not sandy.
- Add Streusel and Bake Again: Sprinkle about 1 1/2 cups of the streusel topping generously over the ganache-covered shortbread, ensuring the entire surface is covered. Place the pan back in the oven and bake for another 25-30 minutes until the streusel is golden brown.
- Cool and Garnish: Remove the bars from the oven and allow them to cool completely on a wire rack. Once cooled, drizzle caramel sauce over the streusel layer and sprinkle with coarse sea salt to enhance the flavor.
- Serving and Storage: Slice into bars and serve. These shortbread bars keep well for 3-4 days and actually improve in flavor by the second day as the layers meld.
Notes
- The chocolate ganache can be made ahead of time and stored in the refrigerator; warm slightly and whisk before using if it becomes too thick.
- Use floured fingers to spread the shortbread dough to prevent sticking.
- You can adjust the amount of streusel topping as desired for a thicker or thinner crust.
- Drizzling caramel sauce and sprinkling sea salt adds a wonderful sweet and salty contrast to the bars.
- Bars are best served after cooling completely and improve in flavor after a day or two.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
