Chocolate Caramel Shortbread Bars

12 bars
15 min prep time
45 min total time

As if buttery shortbread bars weren't delicious enough, Sarah from Broma Bakery gave them a drizzle of dark chocolate and caramel. These classic shortbread bars come together in minutes and keep for weeks, meaning you can whip up a batch on a whim and have sweet treats for weeks. Of course, you'll eat them all within two days because they're just that delicious. 


1 1/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

2 1/2 cups flour

2/3 cup sugar

1/2 teaspoon salt




  • STEP 1

    Preheat the oven to 350°F and line a 9 x 13 inch pan with parchment on all sides. Set aside.

  • STEP 2

    In a food processor combine the flour, sugar, salt, and Vermont Creamery Cultured Butter. Pulse until just combined and the mixture forms a dough ball.

  • STEP 3

    Press the dough into the prepared pan, using your hands to spread the dough into an even layer.

  • STEP 4

    Bake at 350°F for 30 minutes or until light golden brown. Take out of the oven and allow the bars to cool completely. 

  • STEP 5

    While the bars cool make the homemade caramel or melt down some soft caramels instead.

  • STEP 6

    Once the bars are cool use a spoon to drizzle the bars with caramel and chocolate. Use a large knife to cut into desired size rectangles. Enjoy!

Broma Bakery

Broma Bakery_Image

Broma Bakery

Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery.