Caramel Shortbread Squares

Caramel Shortbread Squares

Julia 0

"These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake."

Ingredients 35 m {{adjustedServings}} servings 119 cals

Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 C).
  2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
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Reviews 573

  1. 706 Ratings

Kirsten, a cook from Vancouver

I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat with constant stirring. I have never had a problem. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. This absorbs into and smooths out the chocolate much better than milk. Finally, cut squares while chocolate is still just slightly soft with a heated knife. (I run mine under very hot water then dry it off). These are not difficult, it just takes time to get to the finished product. Bon Appetit!


The final product tasted great and was a big hit at a potluck lunch at my school, but, one thing in the recipe could be a bit clearer. It should say to let the shortbread cool quite a bit before putting on the caramel. I let mine cool for 5-10 minutes and then poured on the hot caramel and it all sunk into a big puddle in the middle. That batch had to be scrapped and another made. It turned out fine as I let the shortbread cool overnight. I found them easy to cut as I cut them when the chocolate was still soft. The cookie did crumble a bit, but that was fine. Very yummy, just like what I used to get in London.


I made a terrible mistake with these. I gave them all AWAY!! Oh they tasted wonderful. I sort of wish I had kept a few for myself, although it's better for my waistline that I didn't. :) They were very easy and were delicious. I made a few changes based upon the reviews here. After I baked the crust, I poked holes in it with a fork and let it cool completely. I cooked the caramel over a lower heat and cooked it to the firm ball stage on my candy thermometer. I let that layer cool completely. I melted the chocolate with a little evaporated skim milk to keep it from getting too hard when it set up, and it was perfect. I tried cutting these when it wasn't cold and the cookies crumbled. I put it in the freezer for a bit and then tried to cut it again and the cookies were perfect. Everything came out wonderfully and I'll definately make these again.