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Chocolate-Dipped Salted Caramel Shortbread

Decadent and buttery Chocolate-Dipped Salted Caramel Shortbread combines crumbly shortbread, luscious caramel, and rich chocolate with a sprinkle of sea salt.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Caramel, Chocolate, Cookie, Dessert, Easy, Shortbread
Servings: 16 servings

Ingredients

For the Shortbread:

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Caramel Layer:

  • 1/2 cup soft caramel candies
  • 2 tablespoons heavy cream

For the Chocolate Coating:

  • 1 cup semi-sweet chocolate chips
  • Sea salt for topping

Instructions

Preparation

  • Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, allowing it to hang over the edges for easy removal.

Make the Shortbread Dough

  • In a large mixing bowl, beat 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add 1 teaspoon vanilla extract and mix to combine. Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low speed until just combined; dough will be crumbly.

Bake the Shortbread

  • Press the dough evenly into the prepared pan, smoothing the surface. Bake for 30-35 minutes until edges are lightly golden. Cool completely in the pan.

Prepare the Caramel Layer

  • In a microwave-safe bowl, combine 1/2 cup soft caramel candies and 2 tablespoons heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and pourable. Avoid overheating.

Assemble Caramel Layer

  • Pour melted caramel over cooled shortbread, spreading evenly with a spatula. Refrigerate for 30 minutes to set caramel.

Melt the Chocolate

  • Using a double boiler or microwave, gently melt 1 cup semi-sweet chocolate chips until smooth, stirring frequently.

Dip the Shortbread

  • Lift shortbread from pan using parchment paper. Cut into squares or rectangles. Dip each piece halfway into melted chocolate, letting excess drip off. Place on parchment-lined baking sheet.

Finish and Set

  • Sprinkle flaky sea salt on chocolate before it sets. Let chocolate harden at room temperature or refrigerate for 15 minutes. Cookies are ready to enjoy.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 8x8-inch baking pan
  • Double Boiler
  • Microwave-safe bowl
  • Spatula
  • Cooling Rack
  • Baking parchment
  • Silicone mat

Notes

  • Soft caramel candies melt best with heavy cream for smooth spreading.
  • Press dough firmly into pan for a sturdy base that holds toppings well.
  • Cool shortbread completely before adding caramel to prevent running.
  • Use high-quality chocolate for best flavor and smooth finish.
  • If chocolate thickens while dipping, gently reheat in short bursts.