Indulge in Decadence: The Ultimate Caramel Shortbread Squares Recipe

Caramel shortbread squares, also known as millionaire’s shortbread or caramel slice, are a universally loved treat. The combination of a buttery, crumbly shortbread base, a gooey, rich caramel center, and a smooth, decadent chocolate topping is simply irresistible. This recipe provides a detailed, step-by-step guide to creating perfect caramel shortbread squares at home. Whether you’re a seasoned baker or a beginner, this recipe will help you achieve bakery-quality results.

Why This Recipe Works

This recipe isn’t just a collection of instructions; it’s a carefully crafted guide designed for success. Here’s why it stands out:

* **Precise Ingredient Ratios:** The shortbread, caramel, and chocolate layers each have specific ratios of ingredients to ensure the perfect texture and flavor. Too much flour in the shortbread leads to a dry, crumbly base; too much butter results in a greasy mess. Similarly, the caramel requires the right balance of sugar, butter, and cream to achieve a soft, chewy consistency that doesn’t harden or become too runny.
* **Detailed Instructions:** Each step is explained clearly and concisely, leaving no room for guesswork. From creaming the butter and sugar to melting the chocolate, every detail is covered.
* **Troubleshooting Tips:** Baking can be unpredictable, so this recipe includes common troubleshooting tips to help you avoid potential pitfalls. Whether your caramel is too hard or your chocolate is seizing, you’ll find solutions to common baking problems.
* **Customization Options:** While the classic recipe is delicious, this guide also offers suggestions for customizing the squares to suit your preferences. Try adding nuts to the shortbread, flavoring the caramel with sea salt or vanilla extract, or using different types of chocolate for the topping.

Ingredients

Before you begin, gather all the necessary ingredients. High-quality ingredients will yield the best results.

For the Shortbread Base:

* 250g (1 cup + 2 tablespoons) unsalted butter, softened
* 125g (1/2 cup + 1 tablespoon) granulated sugar
* 375g (3 cups) all-purpose flour
* Pinch of salt

For the Caramel Filling:

* 115g (1/2 cup) unsalted butter
* 100g (1/2 cup) granulated sugar
* 397g (14 oz) can sweetened condensed milk
* 50g (1/4 cup) golden syrup (or corn syrup)
* Pinch of salt

For the Chocolate Topping:

* 200g (7 oz) milk chocolate, dark chocolate, or semi-sweet chocolate, finely chopped
* 1 tablespoon vegetable oil (optional, for a smoother finish)

Equipment

* 8×8 inch square baking pan
* Parchment paper
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Saucepan
* Measuring cups and spoons
* Spatula
* Wire rack

Instructions

Now, let’s get baking! Follow these step-by-step instructions to create your own delicious caramel shortbread squares.

Step 1: Prepare the Baking Pan

Line an 8×8 inch square baking pan with parchment paper. Make sure the parchment paper overhangs on two sides to easily lift the shortbread out of the pan later. This prevents sticking and makes for clean removal.

Step 2: Make the Shortbread Base

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Properly creaming the butter and sugar is essential for creating a tender shortbread base.
2. In a separate bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in a tough shortbread.
4. Press the dough evenly into the prepared baking pan. Use your fingers or the back of a spoon to create a smooth, even surface.
5. Prick the shortbread all over with a fork. This prevents the shortbread from puffing up during baking.
6. Bake in a preheated oven at 160°C (320°F) for 25-30 minutes, or until the shortbread is lightly golden brown around the edges. Keep a close eye on it, as ovens can vary.
7. Remove the shortbread from the oven and let it cool completely in the pan. Do not attempt to add the caramel while the shortbread is still warm, as it will melt and seep into the base.

Step 3: Make the Caramel Filling

1. In a medium saucepan, combine the butter, granulated sugar, sweetened condensed milk, golden syrup (or corn syrup), and salt.
2. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
3. Continue to cook, stirring constantly, until the mixture comes to a boil. Once it boils, reduce the heat to low and continue to cook, stirring constantly, for 8-10 minutes, or until the caramel is a deep golden brown color and has thickened slightly. A candy thermometer should read 115-120°C (240-250°F) for a soft, chewy caramel. If you don’t have a candy thermometer, you can test the caramel by dropping a small spoonful into a glass of cold water. If it forms a soft ball, it’s ready.
4. Remove the saucepan from the heat and pour the caramel evenly over the cooled shortbread base. Use a spatula to spread the caramel to the edges of the pan.
5. Let the caramel cool completely and set. This usually takes about 1-2 hours at room temperature or can be expedited in the refrigerator for about 30-60 minutes. It’s crucial for the caramel to be firm before adding the chocolate topping.

Step 4: Make the Chocolate Topping

1. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate until smooth. Be careful not to let the bottom of the bowl touch the water, as this can cause the chocolate to seize. If using the microwave, stir well between intervals to prevent burning.
2. If desired, stir in 1 tablespoon of vegetable oil to create a smoother, shinier chocolate topping. This is optional but can enhance the appearance of the final product.
3. Pour the melted chocolate over the cooled caramel layer and spread it evenly with a spatula. You can create swirls or patterns in the chocolate if desired.

Step 5: Chill and Cut

1. Refrigerate the caramel shortbread squares for at least 30 minutes to allow the chocolate to set completely. This will make it easier to cut clean squares.
2. Once the chocolate is set, lift the shortbread out of the pan using the parchment paper overhangs.
3. Use a sharp knife to cut the shortbread into squares. For clean cuts, wipe the knife with a warm, damp cloth between each cut. The size of the squares is up to your preference.

Tips for Success

* **Use High-Quality Ingredients:** The quality of your ingredients directly impacts the taste and texture of your caramel shortbread squares. Use real butter, good-quality chocolate, and fresh ingredients.
* **Don’t Overmix the Shortbread Dough:** Overmixing the shortbread dough will develop the gluten in the flour, resulting in a tough base. Mix until just combined.
* **Stir the Caramel Constantly:** Stirring the caramel constantly prevents it from burning or sticking to the bottom of the saucepan.
* **Cool the Layers Completely:** Make sure each layer is completely cool before adding the next. This prevents melting and ensures that the squares hold their shape.
* **Chill Before Cutting:** Chilling the squares before cutting makes it easier to cut clean squares without the chocolate cracking.
* **Warm Knife for Clean Cuts:** Dip your knife into warm water and wipe it dry between cuts for perfectly clean edges.

Troubleshooting

* **Shortbread Too Dry:** Add a tablespoon or two of melted butter to the dough.
* **Shortbread Too Greasy:** Reduce the amount of butter in the recipe slightly.
* **Caramel Too Hard:** Cook the caramel for a shorter amount of time or add a tablespoon of cream.
* **Caramel Too Runny:** Cook the caramel for a longer amount of time.
* **Chocolate Seizing:** Add a tablespoon of vegetable oil or shortening to the chocolate and stir until smooth.
* **Chocolate Cracking When Cutting:** Ensure the chocolate is properly tempered or add a tablespoon of vegetable oil before melting. Using a warm knife will also help.

Variations

* **Salted Caramel Shortbread:** Add 1-2 teaspoons of sea salt to the caramel while it’s cooking.
* **Vanilla Caramel Shortbread:** Add 1 teaspoon of vanilla extract to the caramel after it’s cooked.
* **Nutty Shortbread:** Add 1/2 cup of chopped nuts (such as walnuts, pecans, or almonds) to the shortbread dough.
* **Chocolate Chip Shortbread:** Add 1/2 cup of chocolate chips to the shortbread dough.
* **Different Chocolate Topping:** Use white chocolate, dark chocolate, or a combination of chocolates for the topping.
* **Espresso Caramel Shortbread:** Add a teaspoon of instant espresso powder to the caramel mixture for a coffee flavored kick.

Storage Instructions

Store caramel shortbread squares in an airtight container at room temperature for up to 3-5 days, or in the refrigerator for up to a week. They can also be frozen for up to 2-3 months. To freeze, wrap the squares individually in plastic wrap and then place them in a freezer-safe container.

Serving Suggestions

Caramel shortbread squares are perfect for:

* An afternoon treat with a cup of tea or coffee
* A dessert for special occasions
* A homemade gift for friends and family
* A bake sale item
* An addition to a dessert platter

Enjoy these decadent caramel shortbread squares and share them with your loved ones! This recipe is a surefire way to impress and satisfy any sweet tooth. With its perfect combination of buttery shortbread, gooey caramel, and rich chocolate, this treat is guaranteed to become a new favorite.

Baking these squares is more than just following a recipe; it’s about creating a memorable experience. The aroma of the shortbread baking, the mesmerizing swirl of the caramel as it cooks, and the satisfying snap of the chocolate as you cut the squares all contribute to a sense of accomplishment and joy. Share your creations with friends and family, and watch their faces light up as they take their first bite.

So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. With this detailed guide, you’ll be able to create perfect caramel shortbread squares every time. Happy baking!

This recipe consistently delivers exceptional results and is designed to empower bakers of all skill levels to create a truly delightful treat. The clear instructions and detailed explanations of baking techniques ensure that even novice bakers can achieve a professional-quality outcome.

Nutritional Information (per square)

Please note that nutritional information is approximate and can vary depending on the specific ingredients used.

* Calories: Approximately 300-350
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 100-150mg
* Carbohydrates: 30-40g
* Sugar: 20-25g
* Protein: 3-4g

These squares are a rich and indulgent treat, so enjoy them in moderation.

By following these steps and tips, you will be well on your way to creating the perfect caramel shortbread squares. Enjoy!