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Salted Caramel Shortbread Bites with Chocolate Drizzle

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These Salted Caramel Shortbread Bites are buttery, crumbly treats topped with rich caramel and finished with a decadent chocolate drizzle and a hint of sea salt.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup soft caramel candies (about 20), unwrapped
  • 2 tablespoons heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon vegetable oil
  • Flaky sea salt, for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add flour and salt to the mixture and mix until a dough forms.
  4. Press the dough evenly into the prepared pan and prick with a fork.
  5. Bake for 20–25 minutes or until the edges are lightly golden. Let cool completely in the pan.
  6. In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring between each, until smooth.
  7. Pour the caramel over the cooled shortbread and spread evenly. Chill in the fridge until the caramel is set, about 30 minutes.
  8. In another bowl, melt the chocolate chips with the vegetable oil in the microwave, stirring until smooth.
  9. Drizzle the melted chocolate over the caramel layer and sprinkle with flaky sea salt.
  10. Let the chocolate set, then lift the bars out of the pan using the parchment overhang and cut into bite-sized squares.

Notes

  • For easier slicing, run your knife under hot water and wipe clean between cuts.
  • You can use homemade caramel instead of store-bought candies if preferred.
  • Store in an airtight container in the refrigerator for up to one week.

Nutrition

Keywords: salted caramel shortbread, chocolate drizzle, holiday treats, bite-sized dessert, caramel bars

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