Chewy caramel and soft buttery shortbread make for a real treat; these cookies are perfect for any occasion. Slideshow:  Dessert Bars 

October 2014


Credit: © Kristen Stevens

Recipe Summary test

30 mins
1 hr


Chocolate Drizzle


Instructions Checklist
  • Preheat the oven to 350°. Line an 8x8 inch pan with parchment paper, leaving a little overhang on 2 of the edges.

  • Spread the batter evenly into the prepared pan. Bake on the middle rack in the oven for 22 minutes. Remove from the oven and let cool completely.

  • When the shortbread is cool begin the caramel. Add all the caramel ingredients to a small but deep saucepan. Over medium heat stir until the butter has melted. Attach a candy thermometer and let the caramel boil (do not stir) until the temperature reaches 250°, about 9 minutes. Immediately remove the pan from the heat and pour the caramel over the cooled shortbread. Let the caramel harden at room temperature for about 10 minutes.

  • Using the overhanging parchment paper, remove the shortbread from the pan. Cut into 12 equal bars.

  • In a small pan over medium heat combine the dark chocolate, butter and 2 tablespoons of water. Stir until the chocolate has just melted then immediately remove from the heat. If the chocolate is quite thick add water, 1 teaspoon at a time, until it pours easily off a spoon. Drizzle the chocolate over top of each of the bars.

Make Ahead

Cookies can be made up to three days in advance and stored carefully in a single layer in an airtight container.