Ingredients
Scale
- 3 sticks (1 1/2 cups) unsalted butter, softened and divided
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt, divided
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. In a large bowl, cream together 1 cup (2 sticks) softened butter with granulated sugar until light and fluffy. Gradually add flour and 1/4 teaspoon salt, mixing until just combined and a crumbly dough forms. Press the dough evenly into the prepared pan.
- Step 2: Bake the shortbread for 20-25 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly while you prepare the caramel.
- Step 3: In a medium saucepan over medium heat, melt the remaining 1/2 cup (1 stick) butter with the light brown sugar, sweetened condensed milk, and remaining 1/4 teaspoon salt. Bring to a gentle boil, stirring constantly, then reduce heat to low and simmer for 5-7 minutes, continuing to stir, until thickened. Remove from heat and stir in the alcohol-free vanilla extract.
- Step 4: Pour the hot caramel evenly over the warm shortbread crust. Return the pan to the oven and bake for another 15-20 minutes, or until the caramel is bubbly and set.
- Step 5: Remove from the oven. Immediately sprinkle the semi-sweet chocolate chips evenly over the hot caramel layer. Let sit for 5 minutes to allow the chocolate to melt, then spread the melted chocolate evenly with an offset spatula or knife.
- Step 6: Allow the bars to cool completely at room temperature, then refrigerate for at least 2-3 hours (or until firm) before lifting out of the pan using the parchment overhang. Cut into squares or bars using a sharp, warm knife.
Notes
- Store any leftover bars in an airtight container in the refrigerator for up to a week; they're delicious chilled or brought to room temperature before serving.
- These rich bars are best enjoyed at room temperature or straight from the fridge; reheating isn't recommended as it can make the chocolate too soft and the caramel too runny.
- Elevate this treat by serving a square with a scoop of vanilla bean ice cream or a fresh cup of coffee, perfect for a cozy indulgence.
- For beautifully clean-cut bars, dip your sharp knife in hot water and wipe it dry before each slice, helping it glide smoothly through the chocolate and caramel layers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American