Chocolate Caramel Shortbread Bars

With layers of shortbread, caramel, toasted peanuts, toffee bits and chocolate, these homemade chocolate bars are insanely good!


1 1/4 cup flour
1/4 cup sugar
1/2 cup + 2 tbsp butter, cut into cubes (cold)

1/2 cup butter
1/2 cup brown sugar
2 tbsp corn syrup
1/2 cup sweetened condensed milk
1 tbsp. vanilla
Pinch of salt (optional)
3/4 cup toffee bits
3/4 cup toasted peanuts (unsalted)

About 1 pound dark chocolate or milk chocolate, melted, for coating bars


Preheat oven to 350 degrees F. Line 8-inch x 8-inch pan with parchment with enough overhang so that you can easily lift the bars out of pan.

Add flour and sugar to a bowl. Cut in butter until mixture resembles coarse meal.

Press gently into prepared pan to create an even layer.

Bake until set and lightly golden around the edges, about 20 minutes.

Add butter to pan over medium heat, when butter starts to melt, add brown sugar, corn syrup and sweetened condensed milk. Bring to a boil, stirring frequently. Reduce heat to low to prevent scorching, and simmer, stirring frequently, for 2 to 5 minutes. Pour over the shortbread. Sprinkle with toffee bits and chopped peanuts. Let cool completely to set the caramel.

Remove mixture from pan. Cut into 10 bars.

Dip each bar into the melted chocolate. (Alternatively, fit rack on top of baking tray lined with parchment paper. Then add bars to rack and pour melted chocolate over bars to coat.) Add chocolate-coated bars to baking tray lined with parchment paper. Transfer to fridge to set chocolate, about 30 minutes to 1 hour.

Yield: 10 servings.