The Creamiest Caramel Shortbread Recipe for Sweet Tooth Moments

Sweet caramel shortbread delights bring comfort and nostalgia to every bite.

Layers of buttery goodness promise pure indulgence for dessert enthusiasts.

Crisp shortbread provides a delicate foundation for rich, golden caramel.

Smooth caramel cascades between crumbly cookie and decadent chocolate, creating a symphony of textures.

Childhood memories merge with sophisticated flavors in this classic treat.

Delicate yet bold, each slice represents a moment of pure culinary joy.

Grab a plate and savor the magic of this irresistible dessert.

Mary Berry Caramel Shortbread Ingredient Guide

• Butter: A key ingredient that provides rich flavor and helps bind the shortbread together.
• Sugar: Adds sweetness and helps create the classic crumbly shortbread texture.
• Flour: The primary dry ingredient that forms the base of the shortbread crust.

• Butter, Sugar, Golden Syrup, Condensed Milk: A combination that creates a smooth, rich caramel with deep, creamy sweetness.

• Milk Chocolate, White Chocolate: Provide a luxurious finishing layer with contrasting flavors and a decorative swirled appearance.

Easy Steps For Mary Berry Caramel Shortbread

Step 1: Prepare Baking Station

Warm up your oven to 160°C fan (180°C conventional) setting. Take a square baking tin and line it completely with parchment paper, ensuring edges are covered.

Step 2: Create Shortbread Base

• Softened butter
• Powdered sugar
• All-purpose flour

Cream butter and sugar until fluffy and light. Gradually incorporate flour, mixing until a crumbly dough forms. Press mixture evenly into prepared tin, creating a smooth surface.

Step 3: Bake Shortbread Crust

Slide tin into preheated oven. Bake for 20-25 minutes until edges turn pale golden. Remove and allow to cool completely at room temperature.

Step 4: Prepare Caramel Layer

• Unsalted butter
• Granulated sugar
• Golden syrup
• Sweetened condensed milk

Combine all ingredients in a heavy-bottomed saucepan. Melt over low heat, stirring constantly. Once sugar dissolves, increase heat and bring to gentle boil.

Step 5: Cook Caramel

Continue stirring caramel mixture for 5-7 minutes. Watch for color transformation to rich golden brown and thickness developing. Remove from heat immediately.

Step 6: Apply Caramel Layer

Pour hot caramel evenly over cooled shortbread base. Refrigerate for 1 hour until caramel sets firmly.

Step 7: Decorate with Chocolate

• Milk chocolate
• White chocolate

Melt chocolates separately in microwave or double boiler. Spread milk chocolate first across caramel surface. Drizzle white chocolate on top, creating artistic swirl pattern.

Step 8: Final Chilling

Return dessert to refrigerator. Chill for 1-2 hours until chocolate hardens completely.

Step 9: Slice and Serve

Remove from refrigerator. Cut into elegant squares using sharp knife. Serve chilled and enjoy decadent treat.

Helpful Tips For Mary Berry Caramel Shortbread

• Prevent Crumbly Shortbread: Add a touch of cornstarch or rice flour to create a more tender, melt-in-your-mouth base that holds together perfectly.
• Master Caramel Consistency: Use a candy thermometer to ensure the caramel reaches exactly 240°F (soft-ball stage) for a smooth, glossy texture that sets beautifully.
• Chocolate Swirling Technique: Use a toothpick or skewer to create elegant marble patterns when drizzling white chocolate over milk chocolate for a professional-looking finish.
• Slice Like a Pro: Clean your knife with hot water between cuts to get neat, clean slices without dragging the caramel or chocolate.

Tweak Mary Berry Caramel Shortbread With These Ideas

• Gluten-Free Caramel Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the rich, buttery texture.
• Dark Chocolate Decadence: Swap milk and white chocolate with dark chocolate for a more intense, less sweet flavor profile that chocolate lovers will adore.
• Salted Caramel Classic: Sprinkle sea salt over the caramel layer before adding chocolate to enhance the sweet-salty contrast and elevate the dessert's complexity.
• Vegan Caramel Squares: Use coconut oil instead of butter, coconut condensed milk, and dairy-free chocolate chips to create a plant-based alternative that doesn't compromise on taste.

Perfect Pairings For Mary Berry Caramel Shortbread

• Elevate Sweet Sensations: Pair this decadent caramel shortbread with rich espresso to balance its sweetness.
• Complement Creamy Textures: Serve alongside a chilled glass of dessert wine like Sauternes, which echoes the caramel's deep golden notes.
• Enhance Chocolate Layers: Match with a smooth, full-bodied red port that harmonizes with the milk and white chocolate drizzle.
• Create Contrasting Delight: Add a scoop of vanilla bean ice cream to cut through the intense caramel richness and provide a cool, creamy counterpoint.

How To Store Mary Berry Caramel Shortbread Right

• Store in an airtight container in the fridge for up to 5 days. Layer between parchment paper to prevent sticking.
• Wrap individual pieces tightly in plastic wrap, then place in freezer-safe container. Freeze for 2-3 months without losing quality.
• Keep in sealed container away from direct sunlight for 2-3 days maximum. Best consumed within first 48 hours for optimal texture.
• Thaw frozen pieces in refrigerator overnight. Allow chilled bars to sit at room temperature for 15-20 minutes before serving to restore soft caramel texture.

Mary Berry Caramel Shortbread FAQ Section

• Can I use salted or unsalted butter?

Use unsalted butter for better control of the salt content. If using salted butter, reduce or eliminate any additional salt in the recipe.

• How do I know when the caramel is ready?

The caramel is done when it turns a golden color and reaches a thick, spreadable consistency. This typically takes 5-7 minutes of constant stirring over low heat.

• What type of chocolate works best for topping?

Milk and white chocolate are recommended. Use high-quality chocolate chips or baking chocolate for the best melting and flavor. Ensure the chocolate is completely melted and smooth before spreading.

Why Mary Berry Caramel Shortbread Is So Loved

• Master Layered Dessert: Create a stunning, multi-textured treat with three distinct layers of buttery shortbread, rich caramel, and smooth chocolate.
• Quick Crowd-Pleaser: Prepare a showstopping dessert that requires minimal baking skills and impresses guests with its professional-looking finish.
• Customize Your Creation: Experiment with different chocolate drizzles, add nuts, or swap white chocolate for dark to make the recipe uniquely yours.
• No-Fuss Technique: Follow simple step-by-step instructions that transform basic ingredients into a decadent cafe-style sweet without complex cooking methods.

Caramel Shortbread Recipe

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4.5 from 17 reviews

• Total Time: 13 hours 37 mins
• Yield: 8 1x

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Description

Indulgent caramel shortbread squares blend Scottish baking traditions with rich, buttery layers of sweet delight. Crumbly, golden shortbread meets silky caramel and smooth chocolate for a classic treat you’ll crave with afternoon tea.

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Ingredients

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Main Ingredients:

• 200 grams (7.05 ounces) unsalted butter
• 275 grams (9.7 ounces) plain flour
• 397 grams (14 ounces) condensed milk
• 200 grams (7.05 ounces) milk chocolate

Sugars and Sweeteners:

• 100 grams (3.5 ounces) caster sugar
• 3 tablespoons caster sugar
• 4 tablespoons golden syrup

Chocolate Toppings:

• 100 grams (3.5 ounces) white chocolate

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Instructions

1. Heat oven to 160°C fan (180°C conventional) and prepare a 9-inch baking tin with parchment paper.
2. Combine softened butter and sugar until creamy, then gently incorporate flour to create a crumbly textured mixture.
3. Firmly press the crumbly dough evenly into the prepared tin, ensuring uniform thickness.
4. Bake for 20-25 minutes until the shortbread develops a pale golden color, then remove and allow to cool completely at room temperature.
5. In a heavy-bottomed saucepan, combine butter, sugar, golden syrup, and condensed milk over low heat, stirring until sugar dissolves smoothly.
6. Increase heat and bring the caramel mixture to a gentle boil, continuously stirring for 5-7 minutes until the consistency thickens and turns a rich golden shade.
7. Pour the hot caramel evenly over the cooled shortbread base, spreading carefully to cover completely.
8. Refrigerate the caramel-covered shortbread for approximately 1 hour until the caramel sets firmly.
9. Melt milk chocolate and white chocolate separately in microwave or using a double boiler.
10. Spread melted milk chocolate across the caramel layer, then delicately drizzle white chocolate on top and create elegant swirl patterns.
11. Return to refrigerator for 1-2 hours until chocolate sets completely.
12. Cut into precise squares or rectangles and serve chilled.

Notes

• Use room temperature butter for easier creaming and smoother shortbread texture.
• Press shortbread dough evenly into tin to ensure consistent baking and crisp base.
• Watch caramel closely while cooking to prevent burning; use a heavy-bottomed pan for even heat distribution.
• For gluten-free version, substitute regular flour with almond or gluten-free flour blend.
• Chill chocolate drizzle with minimal swirling to maintain distinct chocolate layers.
• Store in airtight container in refrigerator for up to 5 days to maintain crisp texture.

• Prep Time: 15 mins
• Cook Time: 82 mins
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Scottish

Nutrition

• Serving Size: 8
• Calories: 424
• Sugar: 44 g
• Sodium: 35 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 50 mg