3-Ingredient Chocolate Caramel Bars
These 3-Ingredient Chocolate Caramel Bars layer buttery shortbread cookie dough, thick caramel sauce, and smooth melted chocolate for an easy make-ahead dessert. Chill until firm, then slice into rich, bakery-style bars straight from the refrigerator.
Ingredients
- 1 roll shortbread cookie dough about 16 to 18 ounces, refrigerated
- 1 cup caramel sauce thick, pourable caramel sauce preferred
- 1 1/2 cups chocolate chips semi-sweet preferred, or milk chocolate
Instructions
- Preheat the oven to 350°F and lightly grease or line a rectangular glass baking dish.
- Press the shortbread cookie dough evenly into the bottom of the prepared dish, taking care to make it fairly level, especially in the corners.
- Bake the dough for 15 to 18 minutes, until the edges are lightly golden but not dark brown.
- Remove the crust from the oven and let it cool for 5 minutes.
- Pour the caramel sauce over the warm crust and gently spread it into an even layer.
- Sprinkle the chocolate chips evenly over the caramel, then return the dish to the oven for 3 to 5 minutes, just until the chips have softened.
- Remove the pan from the oven, spread the softened chocolate into a smooth top layer, let the bars cool completely, then refrigerate for at least 1 hour until firm enough to slice.
- Use a sharp knife to cut into 16 bars, wiping the knife clean between slices for neater squares if desired.
Notes
Keep the bars covered in the refrigerator for up to several days, stored in the baking dish with foil or plastic wrap if desired. For the cleanest squares, keep them chilled until serving; for a softer caramel layer, let a bar sit at room temperature for about 10 minutes before eating. No reheating is necessary, and microwaving can make the caramel too hot very quickly.
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