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Chocolate Caramel Shortbread Bars topped with marbled chocolate and mixed srpinkles including fudge pieces, vermicilli strands, crunchy chocolate balls and gold stars
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5 from 4 votes

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 bars could be classed as Billionaire's bars or even Trillionaire's bars too.
Prep Time49 mins
Cook Time40 mins
Total Time1 hr 29 mins
Course: Dessert, Snack
Cuisine: American, British
Servings: 20
Calories: 359kcal

Equipment

  • 1 x 20cm by 30 cm square-cornered tin around 3 cm deep

Ingredients

For the Chocolate Shortbread

  • 120 g/ 5/8 cup  Caster sugar
  • 225 g/ 2 sticks  Butter, unsalted (softened)
  • 210 g/ 1 2/3 cups Plain (all purpose) flour
  • 100  g/ 1/2 cup  Semolina (fine)
  • 40 g/ 1/3 cup Cocoa powder
  • 1/4 tsp Salt

For the Salted Caramel

  • 397  g/ 14 oz) Condensed Milk
  • 110 g/ 1/2 cup  Dark brown sugar
  • 85 g/ 3/4 stick  Butter (unsalted)
  • 2 tbsp  Golden syrup
  • 1 tsp Sea salt flakes

Chocolate Topping

  • 100 g/ 2/3 cup Milk chocolate (chips or chopped)
  • 75 g/ 1/2 cup Dark chocolate (chips or chopped)
  • 75 g/ 1/2 cup White chocolate (chips or chopped)
  • 3 tbsp Sprinkles of your choice

Instructions

Make the Shortbread

  • Preheat oven to 150C/ 200F/ GM2 and line a 30cm x 20cm baking tin (at least 2.5 cm/ 1 " deep) with baking parchment
  • Sift the flour and cocoa powder into a large mixing bowl and add in the other ingredients
  • Rub the butter into the dry ingredients. At first, it will resemble breadcrumbs but keep on rubbing in until it comes together in a dough
  • Spread the dough out evenly into the base of the baking tin, press down firmly and evenly. Prick all over with a fork and bake for 40 mins until. Let cool in the tin

Make the Caramel

  • Grind the sea salt using a pestle and mortar. Set aside
  • Put all other caramel ingredients into a heavy-based pan set over a medium heat. Stir constantly until the sugar has dissolved
  • Turn up the heat slightly, and, stirring continuously allow to boil gently until the temperature reaches 112°C – 115°C (234°F – 240°F). This is the softball stage. If you do not have a sugar thermometer, you can test for readiness by dropping a small amount of the caramel into some chilled water - it should form a firm ball that does not flatten when removed from the water, but squishes when squeezed
  • Once the caramel is ready, take the pan off the heat and plunge the bottom of the pan into a sink of cold water to stop the cooking process, taking care not to get water into the pan
  • Add 3/4 of the salt, stir well and taste (very carefully since the caramel is extremely hot - do blow on your sample a lot). Add more salt in accordance with your taste preferences
  • Allow to cool for 5 minutes then stir well and pour over the shortbread. Set aside for at least 2-3 hours to firm up and cool completely

Add the Chocolate Topping

  • Either melt or temper the 3 types of chocolate (see my tempering guide)
  • Once the melted/ tempered chocolate is ready, working quickly, spoon each type over the caramel layer and drag a cocktail pick or a thin skewer through the chocolate to spread it out to cover the caramel and create a marbling pattern (see my notes on what to do if the chocolate begins to set before you are finished)
  • Scatter the sprinkles over the chocolate before it sets and then let everything sit for at least an hour to set completely
  • Cut into 20 squares (tip: if you can be patient, using a warm knife to score through the chocolate helps to stop the chocolate cracking in all directions and gives you neater squares).Keep in an airtight container for up to 4 days

Notes

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.

Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 288mg | Potassium: 187mg | Fiber: 2g | Sugar: 30g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg