Ingredients
Chocolate Chip Shortbread
- ½ cup (113g) salted butter, softened
- ¼ cup (50g) brown sugar
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 tablespoons powdered sugar
- 1 cup (120g) all-purpose flour
- ¼ cup mini chocolate chips or finely chopped dark chocolate
Salted Caramel Layer
- 1 can (396g) sweetened condensed milk
- ¼ cup (57g) unsalted butter
- 2 tablespoons Lyle’s Golden Syrup or corn syrup
- 1 tsp flaky sea salt
- 1 teaspoon pure vanilla extract
Chocolate Topping
- 170g dark chocolate, chopped
- 28g white chocolate, chopped
- 28g milk or dulcey chocolate feves, chopped
- Edible glitter (optional)
Instructions
- Prepare the shortbread dough: Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch square pan with parchment paper for easy removal. Using a hand mixer, beat together the softened salted butter, brown sugar, fine sea salt, and vanilla extract until fluffy, about 2-3 minutes.
- Incorporate dry ingredients: Add the powdered sugar and all-purpose flour to the butter mixture and beat on low speed just until combined. Then gently fold in the mini chocolate chips or finely chopped dark chocolate with a spatula, ensuring even distribution throughout the dough.
- Bake the shortbread layer: Press the dough evenly into the prepared pan, flattening it to form a uniform layer. Bake in the preheated oven for 20 minutes, or until the edges turn golden brown and the shortbread is set. Remove from the oven and set aside.
- Make the salted caramel: While the shortbread bakes, combine the sweetened condensed milk, unsalted butter, and golden syrup (or corn syrup) in a medium saucepan. Cook over low to medium heat, stirring constantly to prevent scorching, until the mixture reaches a thick butterscotch color and a temperature of 220-225°F (104-107°C) on a candy thermometer, about 10-15 minutes.
- Finish the caramel: Remove the caramel from heat once the desired temperature and consistency are reached. Stir in the flaky sea salt and vanilla extract until fully incorporated. If the shortbread is still baking, keep the caramel warm over very low heat, stirring occasionally.
- Assemble caramel layer: Once the shortbread is baked and slightly cooled, pour the warm salted caramel evenly over the top. Use a spatula to smooth it into a flat, even layer. Allow it to cool completely at room temperature to set.
- Prepare the chocolate topping: Divide each type of chocolate—dark, white, and milk/dulcey—into two portions, setting aside ¼ of each as a ‘seed’ to temper the chocolate later. Melt the main portion of each chocolate separately in the microwave in 30-second increments, stirring between intervals until mostly melted but with some solids remaining.
- Temper the chocolates: Add the reserved ‘seed’ pieces to each melted chocolate and stir until smooth and glossy. This tempering step helps the chocolate set with a nice snap and shine.
- Create the marbled topping: Pour the tempered dark chocolate over the cooled caramel and smooth into an even layer. Using spoons, alternate dollops of tempered white and milk/dulcey chocolates on top. With a butter knife, gently swirl the layers together to create a marbled effect. Optionally, sprinkle edible glitter for an elegant finish.
- Final setting: Allow the entire bar to set at room temperature or refrigerate briefly until the chocolate is firm. Once fully set, cut into squares and serve.
Notes
- Use a candy thermometer to accurately monitor caramel temperature for perfect consistency.
- Press dough firmly and evenly to ensure uniform shortbread thickness and even baking.
- Tempering chocolate ensures a glossy finish and prevents dull, streaky chocolate topping.
- You can substitute golden syrup with corn syrup if unavailable.
- Store finished bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
