One of the Best Desserts Ever

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Introduction:

Looking for a dessert that stops conversations and melts hearts? Look no further than these Chocolate Caramel Dream Bars. They strike the perfect balance of crunchy, gooey, and creamy—layered with a buttery shortbread crust, luscious caramel, melted chocolate, and a sprinkle of flaky sea salt. Whether you’re serving a crowd or indulging solo, this treat is dangerously addictive and truly one of the best desserts ever.

Origin:

This decadent dessert draws inspiration from classic millionaire’s shortbread, a British treat known for its layers of shortbread, caramel, and chocolate. We’ve added a rich twist with extra buttery caramel and a touch of sea salt to elevate it into a modern classic that feels luxurious and nostalgic at the same time.

Ingredients:

For the Shortbread Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 2 cups all-purpose flour

For the Caramel Layer:

  • 1 cup unsalted butter
  • 1 cup brown sugar (light or dark)
  • 1/3 cup light corn syrup or golden syrup
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp vanilla extract

For the Chocolate Topping:

  • 1 1/2 cups semi-sweet or dark chocolate chips
  • 1 tbsp butter or heavy cream (optional, for smoother topping)
  • Flaky sea salt (for garnish)

Optional Ingredient Variations:

  • Use crushed pretzels instead of shortbread for a salty twist
  • Swap in peanut butter chips or white chocolate for part of the chocolate layer
  • Add chopped nuts (e.g. pecans or hazelnuts) on top for crunch
  • For a gluten-free version: use a gluten-free flour blend in the crust

Instructions:

1. Make the Crust:

  • Preheat oven to 350°F (175°C).
  • Line a 9×13-inch baking dish with parchment paper.
  • In a bowl, cream the butter and powdered sugar until light and fluffy. Add salt and flour and mix until a crumbly dough forms.
  • Press dough evenly into the bottom of the prepared pan.
  • Bake for 18–20 minutes or until light golden brown. Let cool slightly.

2. Make the Caramel:

  • In a heavy-bottomed saucepan over medium heat, melt the butter.
  • Add brown sugar, corn syrup, and sweetened condensed milk. Stir constantly until the mixture thickens and turns a deep golden color (about 8–10 minutes).
  • Remove from heat and stir in vanilla extract.
  • Pour the caramel over the cooled crust and smooth out evenly.
  • Chill in the fridge for 30–45 minutes to set.

3. Add the Chocolate Topping:

  • In a microwave-safe bowl, melt chocolate chips with 1 tbsp butter or cream in 20-second intervals, stirring between each, until smooth.
  • Pour the chocolate over the caramel layer and spread evenly.
  • Sprinkle with flaky sea salt.
  • Chill again for at least 30 minutes or until firm.

4. Serve:

  • Cut into bars using a hot knife (wiped clean between cuts for neat slices).
  • Store in the fridge for up to a week or freeze for longer storage.

Tips for Success:

  • Don’t rush the caramel—stir constantly and watch carefully to avoid burning.
  • Use room temperature butter for better mixing in the crust.
  • Score the chocolate top before it sets completely to make clean slicing easier.
  • Use a metal spatula to lift the bars from the pan after chilling.

Recommendations:

  • Serve with a scoop of vanilla ice cream for a show-stopping plated dessert.
  • Package in boxes for holiday gifts or party favors.
  • Make in mini cupcake liners for bite-sized versions at parties.
  • Great for bake sales, birthdays, or “just because” indulgences.

Nutrition (per bar, based on 24 bars):

  • Calories: ~290
  • Fat: 18g
  • Carbohydrates: 32g
  • Sugar: 24g
  • Protein: 2g
    (Values vary based on exact ingredients and size of bars.)

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