Description
A decadent layered dessert bar with a buttery shortbread crust, gooey caramel center, and a crunchy chocolate top. Perfect for satisfying sweet cravings.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup toasted chopped pecans (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- For the crust: In a medium bowl, mix flour, softened butter, sugar, and salt until crumbly. Press evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden. Let cool slightly.
- For the caramel layer: In a medium saucepan over medium heat, combine sweetened condensed milk, corn syrup, brown sugar, and cubed butter. Stir constantly until mixture comes to a boil. Continue stirring for 5 minutes until thickened. Remove from heat, stir in vanilla. Pour over the crust and spread evenly. Bake for 12 minutes. Cool completely.
- For the chocolate layer: In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips in a bowl; let stand for 1 minute, then stir until smooth. Spread over cooled caramel layer. Sprinkle with pecans if desired.
- Refrigerate for at least 2 hours until set. Cut into bars and serve.
Notes
You can customize the seasonings to taste. For a saltier caramel, sprinkle a little flaky sea salt on top before chilling.