Ingredients
For the Shortbread Base:
- 1 cup (225g) unsalted butter (softened)
- ½ cup (100g) sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
For the Caramel Layer:
- 1 cup (200g) brown sugar
- ½ cup (115g butter)
- 1 can (397g) sweetened condensed milk
- 2 tablespoons golden syrup or honey
- 1 teaspoon vanilla extract
For the Chocolate Topping:
- 200g dark or semi-sweet chocolate
- 1 tablespoon butter or oil
For Finishing:
- Flaky sea salt
Step 1: Prepare the Shortbread Base
Preheat your oven to 180°C (350°F).
Line a square baking pan (20×20 cm) with parchment paper.
In a mixing bowl:
- Cream together butter and sugar until smooth and light
Add flour and salt, then mix until a soft dough forms.
Press the dough evenly into the prepared pan. Use your hands or the back of a spoon to flatten it.
Bake for 15–20 minutes or until lightly golden.
Remove from oven and let it cool slightly.
Step 2: Make the Caramel Layer
In a saucepan over medium heat:
- Add butter and brown sugar
Stir until melted and combined.
Add:
- Sweetened condensed milk
- Golden syrup (or honey)
Cook while stirring continuously for about 8–10 minutes.
The mixture will:
- Thicken
- Turn golden
- Become smooth and glossy
Be careful not to burn it—keep stirring constantly.
Once thick, remove from heat and add vanilla extract.
Step 3: Assemble the Layers
Pour the hot caramel over the baked shortbread base.
Spread evenly using a spatula.
Let it cool for about 20–30 minutes until set but still slightly soft.
Step 4: Add Chocolate Layer
Melt the chocolate using:
- Microwave (in short intervals)
or - Double boiler
Add a little butter or oil for smoothness.
Pour the melted chocolate over the caramel layer and spread evenly.
Step 5: Add Sea Salt
While the chocolate is still soft:
- Sprinkle flaky sea salt on top
This creates the perfect sweet-salty balance.
Step 6: Chill
Place the tray in the refrigerator for 1–2 hours until fully set.
Step 7: Cut into Bars
Once firm:
- Remove from pan
- Cut into small squares or rectangles
Use a sharp knife for clean edges.
Tips for Perfect Bars
1. Don’t Rush the Caramel
Cook slowly and stir constantly to avoid burning.
2. Use Good Chocolate
Better chocolate = better taste.
3. Chill Before Cutting
Ensures clean, neat slices.
4. Use Flaky Salt
Adds texture and enhances flavor.
Variations
1. Nutty Version
Add chopped peanuts or almonds to caramel.
2. White Chocolate Version
Replace dark chocolate with white chocolate.
3. Peanut Butter Twist
Add a peanut butter layer between caramel and chocolate.
4. Biscuit Base
Use crushed biscuits instead of shortbread.
Storage Tips
- Store in fridge up to 1 week
- Keep in airtight container
- Can be frozen for up to 1 month
Nutritional Info (Approximate per piece)
- Calories: 250–350
- Carbs: 30–40g
- Fat: 15–20g
- Sugar: 20–30g
Final Thoughts
These salted caramel chocolate bars are the ultimate treat. The buttery base, gooey caramel, and rich chocolate topping create a perfect harmony of textures and flavors.