Close
Add Photo
Prep Time:
25 mins
Cook Time:
10 mins
Chill Time:
3 hrs 30 mins
Stand Time:
30 mins
Total Time:
4 hrs 45 mins
Servings:
24
Yield:
24 bar cookies
Jump to Nutrition Facts
Cook Mode
(Keep screen awake)
Ingredients
1x
2x
4x
Oops! Something went wrong. Our team is working on it.
-
10 ounces shortbread cookies
-
1 cup butter, divided
-
1 (14-ounce) can sweetened condensed milk
-
6 tablespoons brown sugar
-
1/4 teaspoon salt
-
10 ounces dark chocolate chips
-
1/2 teaspoon coarse sea salt (optional)
Directions
Gather all ingredients. Grease a 9×9-inch square baking pan and line with parchment paper so parchment paper overhangs edges by 1-inch.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Pulse cookies in a food processor until fine crumbs form.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Meanwhile, melt 1/2 cup butter and add to the cookie crumbs in the food processor; pulse until combined.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Press crumb mixture firmly and evenly into the bottom of the prepared baking pan using the flat bottom of a measuring cup or glass. Refrigerate for 30 minutes.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Meanwhile, combine 6 tablespoons butter, sweetened condensed milk, brown sugar, and salt in a saucepan. Cook over medium-high heat until boiling, stirring often.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Reduce heat to medium. Cook, stirring continuously, until a candy thermometer reads 230 to 235 degrees F (110 to 113 degrees C) or until thickened and darkened in color, 6 to 8 minutes. Pour caramel over the chilled shortbread base and spread evenly. Refrigerate for 2 hours.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Once caramel has chilled, combine dark chocolate chips and remaining 2 tablespoons butter in a microwave safe bowl.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Microwave chocolate on High until melted and smooth, 1 to 2 minutes, stirring every 20 seconds. Spread melted chocolate mixture evenly over the chilled caramel layer.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Sprinkle with coarse sea salt after standing for 10 minutes, if desired. Refrigerate until set, about 1 hour.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Remove from the pan, place on a cutting board, and let stand for 30 minutes.
Tip
Standing at room temperature for 30 minutes makes the top easier to slice without cracking.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Cut into 24 bars.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
I Made It
Nutrition Facts (per serving)
275
Calories
16g
Fat
30g
Carbs
3g
Protein
Show Full Nutrition Label
Hide Full Nutrition Label
Nutrition Facts
Servings Per Recipe
24
Calories
275
% Daily Value *
Total Fat
16g
21%
Saturated Fat
9g
46%
Cholesterol
29mg
10%
Sodium
156mg
7%
Total Carbohydrate
30g
11%
Dietary Fiber
1g
4%
Total Sugars
23g
Protein
3g
6%
Vitamin C
1mg
1%
Calcium
76mg
6%
Iron
1mg
8%
Potassium
165mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
