Chocolate & Salted Caramel Shortbread

One of my favorite treats of all time, these chocolate and salted caramel shortbread squares are a delicious dessert or a naughty snack. Perfect as an after-dinner sweet bite, to take to work, or to surprise your friends and family! They look lush and taste even better, but rest assured that this is not a complicated recipe at all… in fact, they’re dangerously easy to make, so be prepared to probably make them a few times!

Preparation Time: 10 min | Cooking Time: 45 min | Cooling Time: 60 min | Serves: 4-6 people


What you’ll need:

For the shortbread base

  • 180g self-raising flour
  • 100g unsalted butter
  • 50g sugar
  • Pinch of salt

For the caramel

  • 200g caster sugar
  • 200g unsalted butter
  • 1 can of condensed milk (400g)
  • ½ tsp sea salt
  • 2 Tbsp golden syrup
  • 2 Tbsp maple syrup

For the chocolate topping

  • 200g of good quality dark chocolate (about 70%)
  • A small knob of butter



  • Start by preheating your oven to 180ºC. Grease a rectangular baking tin with some butter, cover it with baking paper and grease it again.
  • In a large bowl, combine the butter with the flour. Use your hands to mix everything until you reach a sand like texture. Add the sugar and the pinch of salt halfway through this process.
  • Put this mixture in the baking tray and press it with your hands to form a base.
  • Bake for 10 minutes at 180ºC.
  • While the base is baking, start making your caramel. Add all the ingredients to a thick saucepan and melt everything in medium heat. Keep stirring to prevent it from sticking to the bottom! Once it starts bubbling, reduce the heat to low and let it simmer for about 5-10 minutes, stirring it through. You’ll want to achieve a toffee colored caramel, which will be nice and chewy once it’s set. Don’t over-boil it because it will bake for a bit on the next step.
  • Once the base has baked, remove it from the oven (keep it on, you will need it again soon) and put the caramel on top. You don’t have to wait for it to cool down, but make sure the caramel is evenly spread over the shortbread.
  • Bake the shortbread with the caramel on top for about 7 minutes at the same temperature.
  • Once baked, removed from the oven and let it cool down completely!
  • Now melt your chocolate with the knob of butter in a hot water bath (bain marie). To do this, simmer water in a saucepan and place a metal or heat-resistant bowl over it, ensuring the bowl and the water are not in contact. Melt the chocolate on the bowl while the water gently simmers.
  • As soon as the chocolate has melted, pour it over the caramel topping and let it cool down until it sets. You can refrigerate to speed the process or if your kitchen is particularly warm.
  • You can then slice the shortbread in little squares or rectangles.
  • Enjoy!


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  • You can use milk chocolate instead of dark chocolate if you prefer it. That being said, please remember that the caramel will be pretty sweet, so a more bitter chocolate works best here. You can also add some sugar when you melt the chocolate, just make sure it completely dissolves or you will end up with a grainy chocolate topping. 

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