Chocolate Caramel Shortbread Bars

These chocolate caramel shortbread bars are my spin on classic millionaire’s shortbread. With a chocolate shortbread base, salted caramel and a triple chocolate marbled topping I think these treats could be classed as Billionaire’s bars or even Trillionaire’s bars too.

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Caramel shortbread (aka millionaire’s shortbread) is one of those bakes that never fails to please. Relentlessly popular, it’s only a tough cookie that can resist the combination of buttery shortbread biscuit, creamy caramel and a satisfying layer of chocolate all in one bar.

I am not that tough cookie. I do, however, frequently like to play around with the classics to add my own stamp on it. Why publish a recipe that’s been done a thousand times before when I can breathe fresh life into it?

Today’s twist brings you these chocolate caramel shortbread bars. Of course, they are very similar to the classic millionaire’s shortbread. But I’ve made 4 noteworthy changes:

• chocolate shortbread replaces plain shortbread
• salted caramel takes the place of plain caramel
• milk, dark and white chocolate swirl together across the top to create a pretty marbled effect
• and I’ve topped the lot with some jazzy sprinkles to add extra visual impact and a little extra crunch

Call them what you will – billionaire’s bars, trillionaire’s bars, or chocolate caramel shortbread bars. They deliver quite a sugary hit. Anybody with a sweet tooth is sure to be delighted.

What’s the difference between Millionaire’s Shortbread, Billionaires Shortbread and Trillionaires Shortbread?

Here in the UK caramel shortbread bars are frequently referred to as Millionaire’s shortbread. But evey now and again, I come across the phrases billionaire’s shortbread or trillionaire’s shortbread.

In reality, the latter two are one and the same thing. Though there seems to be no formal definition for billionaire’s/ trillionaire’s bars.

Instead, it is widely accepted that these terms are interchangeably used when referring to more indulgent, extravagant or, some might say, over-the-top versions of classic millionaires bars. Whatever those diversions may be.

I class my outrageous goodies as definite contenders for the title of both billionaires bars and trillionaires bars. Take your pick.

How to Make Chocolate Caramel Shortbread Bars

Making this bake is a three-stage task:

• bake the shortbread
• layer it with homemade caramel
• top with a medley of chocolate & sprinkles

Each stage is self contained and takes around 15 minutes hands on time. The hardest part of this bake is waiting for the layers to set, before slicing up and digging in.

• Begin by making the shortbread. All ingredients are rubbed together in 1 bowl, then pressed into a lined baking tin, pricked and cooked long and slow (30-40 minutes) to ensure a crisp base
• For the caramel, ingredients are added to a pan and cooked over a low-moderate heat to allow all sugar to dissolve. Then the heat is turned up and the caramel cooked to a temperature of 112-115C (233-239F). Salt is added, then it is poured over the cooled shortbread base and left to set
• Finally, melted dark, milk and white chocolate are swirled over the caramel and topped with your choice of decorative sprinkles

Tips for Making Millionaire’s Shortbread Bars

For years I used to make millionaire’s shortbread bars that I had to store in the fridge because my caramel layer would always end up too runny if left at room temperature. What was I doing wrong? Why, I wasn’t cooking my caramel sufficiently, of course.

That’s my proof that there are always tips and tricks to be learned that will help you achieve success with a baking recipe.

Here are my tips for these bars:

• Don’t be tempted to rush the cooking of the shortbread by turning up the heat. Shortbread really does benefit from a long slow bake to ensure it’s crispy throughout and not just around the edges
• When making the caramel ensure your pan is of sufficient size – you’ll be stirring it constantly and spilt caramel does burn & make a mess
• I repeat, the caramel needs your constant attention. Take your eye off of it for a second and that is the time that it will choose to catch on the bottom of your pan, turn bitter and lead to a grainy texture. Use a wooden spoon to keep the caramel on the move at all time
• If you feel that the caramel is catching on the bottom of the pan, stop the cooking process quickly by plunging the base of the pan into a bowl of cold water to cool it down quickly. Ensure that no water enters the pan itself and carefully wipe the pan dry before returning to a more moderate heat
• Do not undercook the caramel. In order to set at room temperature, it needs to cook to a temperature of 112-115C (233-239F) and no less. I use a Thermapen digital food thermometer to ensure this temperature is achieved
• Once cooked, plunge the bottom of the pan into cold water to stop the cooking process
• It’s also wise to add the salt bit by bit, tasting as you go to ensure the caramel has a firm twang of saltiness about it but is not too overpowering for your tastes. Always test caramel carefully since it can cause wildly painful burns in your mouth if not cooled sufficiently before consuming – blow on that sample
• Regarding the chocolate, it’s up to your whether or not to temper it before pouring onto the caramel. In this instance I chose to as I get irritated by bloom on chocolate – my chocolate tempering guide might come in handy
• Once the chocolate is ready, work very quickly as it will start to set as soon as it hits the caramel. Dollop spoonfuls over the caramel and use a small skewer or toothpick to drag it to the edges of the tin and create a marbled effect
• if your chocolate begins to set too much, put it in a barely warmed oven (50C/ 122F) for 2 minutes then check to see if the chocolate is fluid enough to spread again. If not, pop back into the oven for 2 more minutes and check again. Resist putting it into a hot oven for speed since the caramel will likely melt too
• Once happy with the chocolate distribution get those sprinkles on quickly before it sets

To avoid shattering that glorious chocolate when the bars are cut, I take a little time to warm and dry my knife between each cut I make. The warm knife helps melt the chocolate just enough for the knife to pass through and make a clean cut.

Oh, finally, though just 16 bars are picture, I was slight over-ambitious on the appetite front. Next time around I would cut these billionaire’s bars slightly smaller and get 20 squares out of the bake.

More Traybake Recipes to Try:

• Easy raspberry brownies
• Toffee apple flapjack
• Cherry & almond traybake with roasted cherries
• Millionaires caramel krispie squares

📖 Recipe