Chocolate Dipped Caramel Squares
Indulge in the heavenly combination of buttery shortbread, luscious homemade caramel, and rich melted chocolate with these Chocolate Dipped Caramel Squares. This decadent treat features a crisp, golden base layered with velvety caramel made from sweetened condensed milk, light brown sugar, and a hint of cream, then finished with a glossy chocolate coating. Perfectly balanced with a pinch of optional sea salt flakes, these bite-sized desserts are as satisfying to eat as they are beautiful to serve. Ideal for holiday gatherings, parties, or as an elegant homemade gift, these squares come together in under 90 minutes and are sure to impress. Get ready to savor every layer of texture and flavor in these irresistible chocolate-caramel delights!
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Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 400 grams sweetened condensed milk
- 200 grams light brown sugar
- 4 tablespoons corn syrup or golden syrup
- 2 tablespoons heavy cream
- 300 grams semisweet or dark chocolate chips
- 1 tablespoon coconut oil (or vegetable oil)
- 1 teaspoon sea salt flakes (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2
Prepare the shortbread base: In a medium bowl, cream together 100 grams of unsalted butter and the granulated sugar until light and fluffy. Gradually add the all-purpose flour and mix until a crumbly dough forms.
Step 3
Press the shortbread dough evenly into the prepared pan. Use the back of a spoon or your hands to flatten it out. Prick the surface lightly with a fork to prevent bubbles.
Step 4
Bake the shortbread base in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool completely while you prepare the caramel layer.
Step 5
To make the caramel: In a medium heavy-bottomed saucepan, combine the remaining 100 grams of unsalted butter, sweetened condensed milk, light brown sugar, corn syrup, and heavy cream. Heat over medium-low, stirring constantly, until the mixture thickens and turns a deep golden color (about 10-15 minutes). Be careful not to let it scorch.
Step 6
Pour the hot caramel evenly over the cooled shortbread base. Spread it out quickly and evenly with a spatula. Allow the caramel layer to cool and set at room temperature for 1-2 hours, or place it in the refrigerator for faster setting.
Step 7
Prepare the chocolate coating: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-30 second increments, stirring after each interval, until smooth and completely melted.
Step 8
Cut the caramel-topped shortbread into squares or rectangles (approx. 16 pieces). Dip each square halfway into the melted chocolate, allowing the excess to drip off, and place it on a parchment-lined baking sheet.
Step 9
Optional: Sprinkle a pinch of sea salt flakes onto the chocolate coating before it hardens for an extra touch of flavor.
Step 10
Let the chocolate set completely at room temperature, or speed up the process by placing the squares in the refrigerator for 10-15 minutes.
Step 11
Serve at room temperature or store in an airtight container in the refrigerator for up to a week. Enjoy!
Nutrition Facts
| Serving size | (1578.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6628.4 |
| Total Fat 312.3g | 0% |
| Saturated Fat 190.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 608.9mg | 0% |
| Sodium 2540.3mg | 0% |
| Total Carbohydrate 927.6g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 697.3g | |
| Protein 78.9g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1437.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3044.9mg | 0% |
Source of Calories