Indulging in a sweet treat can be one of life’s greatest pleasures, and nothing embodies that joy quite like Chewy Caramel Bars. These delightful bars combine a buttery shortbread crust with a rich, gooey caramel center, making them an irresistible sweet and salty snack.
Ingredients
Scale:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar (for caramel filling)
1/4 cup unsalted butter (for caramel filling)
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt (for caramel filling)
1/2 cup chocolate chips (for drizzling, optional)
Chopped nuts (e.g., pecans or walnuts) for added crunch (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until the dough comes together.
Spread the shortbread mixture evenly in the bottom of the prepared baking pan. Use your hands or the back of a measuring cup to press it firmly into an even layer.
Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden brown. Remove from the oven and set aside to cool slightly.
In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir continuously until the mixture is melted and begins to bubble.
Carefully pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up. Continue to cook, stirring, for an additional 2-3 minutes until the caramel thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Allow the caramel to cool for a few minutes.
Pour the warm caramel mixture over the baked shortbread crust, spreading it evenly with a spatula.
Allow the bars to cool at room temperature for about 20 minutes, then refrigerate for at least 2 hours or until the caramel is set.
If using chocolate drizzle, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the caramel bars are set, lift them out of the pan using the parchment overhang. Drizzle the melted chocolate over the top, sprinkle with chopped nuts if desired, and cut into bars.
