Chocolate Caramel Shortbread Bars (Better Than Twix)
This easy dessert recipe comes together super fast for the perfect fool proof dessert for any occasion.
A simple 3 ingredient shortbread base is slathered in luscious caramel and then finished with a chocolate fudge pie topping for a truly delicious dessert that is easy to make.Â
This recipe is perfect for the holidays, but also makes for a great dish to take to work parties and potlucks. A definite crowd pleaser, you are sure to leave with an empty pan no matter what function you take them to!
The inspiration for this chocolate caramel shortbread bar recipe comes from my grandmothers. Both of my grandmothers were known for their own signature desserts.Â
My Granny was known for her three layer chocolate caramel cake with homemade Eagle Brand caramel slathered between the layers of delicious chocolate cake. My Nana was known for her chocolate fudge pie, a definite favorite on my blog.Â
These bars are a combination of the two using my Granny’s caramel and my Nana’s fudge pie as the topping. We affectionately call them “GranNana” bars in our home as they are truly a blend of the best of each grandmother’s recipe.
Better Than Millionaire Bars:
At first glance these bars may sound similar to a Millionaire bar, but after one bite of these luxurious shortbread bars you will feel like you’ve been short changed before by the expensive sounding look alike. Unlike the millionaire bar, these cookie bars have a decadent fudgy brownie like topping instead of melted chocolate.Â
In the same amount of time as it takes to melt down chocolate you can whip up my quick chocolate fudge pie topping that adds a whole new dimension and a wonderful texture to these chocolate caramel shortbread bars.Â
The caramel layer is made of only one ingredient and requires no hands on cooking time or pricey ingredients like heavy cream, which means even a complete novice can make this homemade caramel. Stop wasting time unwrapping caramel squares from the grocery store and skip the candy thermometer and double boiler altogether with this super simple method.
The caramel in this recipe is made from a can of Eagle Brand Sweetened Condensed Milk that is cooked in a pressure cooker (or slow cooker) to caramelize the sugars in the milk and produce a thick, spreadable caramel.
The melt in your mouth shortbread crust may look similar to some of my readers and for good reason! This is the same crust used in my delicious pumpkin pie shortbread bars.
Made of only three ingredients, you will never need another shortbread crust recipe!
Helpful Kitchen Tools:
- Stand Mixer or Electric Handheld Mixer
- Rubber Spatula
- Pressure Cooker or Crockpot
- 9×13 pan
- parchment paper
How to Make Shortbread Crust:
This three ingredient shortbread crust recipe doesn’t require a food processor or any special equipment besides a mixer. To make the shortbread layer simply combine the sugar, salted butter and all purpose flour in the bowl of a stand mixer.
Whisk the ingredients together until it forms small clumps and can be easily pressed together while holding its shape. Use your hands to spread the mixture into the bottom of a well greased 9×13 dish.
How to Make Homemade Eagle Brand Caramel:
Electric Pressure Cooker Method:
Add 1 cup of water to the bowl of a pressure cooker such as the Instant Pot. Remove the label from the can of sweetened condensed milk but DO NOT open the can.
Place the can on a trivet in the bottom of the pot. Canning rings can be used to make a makeshift trivet. Select the “pressure cook” function and cook for 40 minutes.
Once the time is up, quick release the steam and remove the can to a towel. Allow the can to rest until cooled.
Once cooled, open the can and use a knife to spread the caramel onto the shortbread crust in an even layer.
Slow Cooker Method:
Remove the label from the can of sweetened condensed milk but DO NOT open the can. Fill the bowl of the slow cooker with enough water to completely submerge the can.
Put the lid on the slow cooker and allow the can of condensed milk to cook on high for 4 hours. Remove from the slow cooker and allow to cool.
Once cooled, open the can and use a knife to spread the caramel onto the shortbread crust in an even layer.
How to Store Sweetened Condensed Milk Caramel:
Unopened condensed milk caramel can be stored at room temperature in the pantry for several months. Once opened, refrigerate for up to a month.
How to Make Fudge Pie Topping:
If you have been following my blog for very long this recipe may look similar as the chocolate layer is exactly the same recipe for my Old Fashioned Fudge Pie filling!Â
To make the fudge pie topping cream together 1 stick of butter and 1 cup of sugar. Add 2 eggs, one at a time to the mix.Â
Add 1/4 cup flour, 1/4 cup cocoa and 1 teaspoon of vanilla to the filling and mix until the mixture is creamy.
Using a rubber spatula spoon the filling over top of the caramel layer.
How to Bake the Chocolate Caramel Bars:
Bake the caramel chocolate shortbread bars for 30 minutes at 350 degrees or until the fudge pie topping is set and no longer jiggles when moved. The pie topping will have the texture of a firm but fudge like brownie when done.
Allow the bars to cool completely before slicing.
How to Store Leftover Chocolate Caramel Bars:
The odds of actually having any leftovers is very slim, but if you do, store leftover bars in an airtight container on the counter for 2-3 days on in the fridge for up to a week.
Printable Recipe:
Chocolate Caramel Shortbread Bars (Better Than Twix)
Ingredients
Shortbread Crust:
- 1 cup softened butter 2 sticks
- 1/2 cup white sugar
- 1 3/4 cups all purpose flour
Caramel Layer:
- 1 can Eagle Brand Condensed milk 14oz
Fudge Topping:
- 1/2 cup butter softened 1 stick, salted
- 1 cup white sugar
- 2 eggs well beaten
- 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
Instructions
How to Make Shortbread Crust:
- Combine the sugar, salted butter and all purpose flour in the bowl of a stand mixer.
- Whisk the ingredients together until it forms small clumps and can be easily pressed together while holding its shape. Use your hands to spread the mixture into the bottom of a well greased 9×13 dish.
How to Make Eagle Brand Caramel:
- Add 1 cup of water to the bowl of a pressure cooker such as the Instant Pot. Remove the label from the can of sweetened condensed milk but DO NOT open the can.
- Place the can on a trivet in the bottom of the pot. Select the “pressure cook” function and cook for 40 minutes.
- Once the time is up, quick release the steam and remove the can to a towel. Allow the can to rest until cooled.
- Once cooled, open the can and use a knife to spread the caramel onto the shortbread crust in an even layer.
How to Make the Chocolate Fudge Topping:
- Cream together 1 stick of butter and 1 cup of sugar. Add 2 eggs, one at a time to the mix.
- Add 1/4 cup flour, 1/4 cup cocoa and 1 teaspoon of vanilla to the filling and mix until the mixture is creamy.
- Using a rubber spatula spoon the filling over top of the caramel layer.
- Bake the chocolate caramel bars for 30-40 minutes at 350 degrees or until the fudge topping is set and doesn’t jiggle when moved. Let the bars cool COMPLETELY before cutting as the topping continues to firm up during this time.
Notes
- Every oven is different, so use the bake time as general guideline, but look at the topping on your bars to determine doneness. The topping should be firm (no longer liquid) and not jiggle when moved. The top of the bars will form a thin solid layer and underneath will be like a fudgey brownie when cooled.Â
- Some cracking across the top is typical for this recipe. However the more times you insert a fork into it to test doneness, the more cracks there will be. Go by the jiggle test.Â
- Any brand of sweetened condensed milk works, just make sure it is 14oz.Â
- Unopened cans of caramelized sweetened condensed milk will keep in the pantry for a few months. I like to make some up ahead of the holidays to have ready made homemade caramel for all of my baking.Â
More Sweet Treats You May Enjoy:
Old Fashioned Chocolate Fudge Pie
Easy Pumpkin Pie Bars With Shortbread Crust Recipe
