With these scrumptious Caramel Shortcake Bites, I can’t decide if this is dessert or candy. But in the end, it doesn’t really matter as long as it’s delicious…right?!
Think of these caramel bites as a homemade Twix bar, except I used salted caramel and preferred smaller bites instead of chocolate bars. The different layers of shortbread, caramel and chocolate come together and result in these highly addictive caramel bites.
They may look a bit messy, as the caramel is more of a softer kind and the chocolate does break sometimes when cut, but honestly I don’t care much about that with this flavor explosion.
Tools & Equipment
- 8-inch square baking pan
- Cutting board
- Medium bowl
- Medium saucepan
- Parchment paper
- Sharp knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wooden spoon
Butter: The butter should not be too soft, as this can ruin the crust. Let the butter sit outside the fridge for about 10 minutes, then start making the crust. It’s perfect when the butter is still a little firm and cold, because that’s the key for the best shortbread crust.
Coconut Oil & Chocolate: If you are using chocolate chips for the chocolate layer, add coconut oil to the chocolate to make it thinner and easier to pour and spread. There are two ways on how to melt the chocolate, either in the microwave in 15 second intervals or on the stove.
Chill Each Layer: Make sure you wait for each layer to cool completely before adding the next. Caramel that is too hot will melt the baked crust and melted chocolate poured on top of hot caramel will not work either, because you will not be able to spread the chocolate on top of the caramel as the two layers melt together.
Caramel: You can prepare the caramel 1-2 days in advance and store in the fridge until ready to use. Just warm it until it is spreadable, but not too runny, and then pour it over the crust. You can find my recipe for the caramel here: Salted Caramel Sauce.
Ingredients for Caramel Shortcake Bites
Step by Step Guide – How to Make Caramel Shortcake Bites
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment, leave an overhang on the sides to easily release the shortcake from the pan. In the bowl of a stand mixer beat the butter on high speed until smooth and creamy, for about 1 minute.
Add flour, sugar, salt, egg yolk, vanilla and beat on high speed until crumbly, for about 1 minute.
Press the dough tightly into the prepared pan and bake for 20-25 minutes. Remove from the oven and let cool slightly on a wire rack, then transfer to the fridge to cool completely. Make the caramel and wait for it to cool and thicken slightly.
Pour the caramel over the crust and place the pan in the fridge to let the caramel cool and set. Place the chocolate and coconut oil in a small bowl.
Melt the chocolate in the microwave, stirring in between until the chocolate is fully melted. Pour over the caramel and place in the fridge to cool completely. Lift the shortcake out of the pan, place on a cutting board and cut into squares.
Storing and Freezing Instructions
Storage: Keep the Caramel Shortcake Bites in an airtight container at room temperature for up to 1 week. You can make the caramel and shortbread crust 1-2 days in advance. Keep both in the fridge until further use.
Freezing Instructions: You can freeze the finished shortcake bites in an airtight container or zipper bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
My Summary for Caramel Shortcake Bites
Taste: These Caramel Shortcake Bites taste buttery, sweet and the salted caramel adds a slightly salty note. Simply delicious!
Texture: The shortbread crust is crumbly, the caramel layer is quite soft and creamy and the chocolate layer is crunchy. The chocolate and caramel layer melt in your mouth. So good.
Time: You will need about 15 minutes to prepare the crust. Baking time is 20-25 minutes. Making the caramel takes about 30 minutes and the chocolate is melted in about 5 minutes. You should plan on about 1 hour of chilling time between each layer. So you can say that the waiting time in between is longer than the actual active time 🤣.
More CARAMEL Recipes
- Caramel Vanilla Cake Bars
- Chai Caramels
- Crème Caramel
- Matcha Green Tea Caramels
- Salted Caramel S’mores Tart
For the Shortbread Layer
- 145g butter, at room temperature
- 140g all-purpose flour (550)
- 50g granulated sugar
- 1,5g (1/4 tsp) salt
- 1 large (17g) egg yolk, at room temperature
- 7,5ml (1 1/2 tsps) vanilla extract
For the Caramel Layer
- 320ml salted caramel sauce
For the Chocolate Layer
- 180g milk chocolate chips
- 10g (2 tsps) coconut oil
- Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily release the bars from the pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed until smooth and creamy, for about 1 minute.
- Add the flour, sugar, salt, egg yolk, vanilla and beat on high speed until crumbly, for about 1 minute.
- Use your hands to press the dough tightly into the prepared pan and bake on the middle rack for 20-25 minutes.
- Remove from the oven and let cool slightly on a wire rack, then transfer to the fridge to cool completely.
- Make the caramel and wait for it to cool and thicken slightly.
- Pour the caramel over the crust and place the pan in the fridge to let the caramel cool and set completely.
- Place the chocolate and coconut oil in a small bowl.
- Melt in 15-second intervals in the microwave, stirring in between until the chocolate is fully melted.
- Pour the melted chocolate over the caramel. Place in the fridge to cool completely.
- Lift the shortcake out of the pan using the overhang from the parchment on the sides, place on a cutting board and cut into squares with a sharp knife.
- Keep in an airtight container at room temperature for up to 1 week.