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a piece of chocolate caramel bar that is missing a bite

Chocolate Caramel Shortbread Bars (Better Than Twix)

Prep Time 15 minutes
Cook Time 40 minutes
Caramel Cooking Time 40 minutes
Total Time 1 hour 35 minutes

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 9x13 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. 
  • 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. 
  • Any brand of sweetened condensed milk works, just make sure it is 14oz. 
  • 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.