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Caramel Shortbread Squares

Rated as 4.46 out of 5 Stars

"These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake."
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35 m servings 119 cals
Original recipe yields 40 servings (1 - 9x9 inch pan)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 C).
  2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 119 calories; 7.3 g fat; 13.2 g carbohydrates; 1.1 g protein; 17 mg cholesterol; 44 mg sodium. Full nutrition

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Most helpful positive review

I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat wit...

Most helpful critical review

Disaster from the beginning! While cooking the caramel, it burned horribly. I was able to salvage it, but IF I were making this again (which I doubt), I would have used a double boiler to make...

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I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat wit...

The final product tasted great and was a big hit at a potluck lunch at my school, but, one thing in the recipe could be a bit clearer. It should say to let the shortbread cool quite a bit befor...

I made a terrible mistake with these. I gave them all AWAY!! Oh they tasted wonderful. I sort of wish I had kept a few for myself, although it's better for my waistline that I didn't. :) They we...

I followed everyone's posting prior to making this great recipe. Double recipe and cook in 9 by 13 dish. Line pan with foil. Prick shortbread after baking. Cool in freezer between steps and use ...

Fantastic! I made these last night and took the advice of several people and they were incredible. I greased and floured a 9x9 pan and they came out looking just like the picture. It is those of...

This are great!! I've made them many times. Cook the shortbread, let it cool, then place it in the freezer while you are making the caramel. Let the caramel cool in the fridge before putting t...

This recipe tastes incredibly good, but I found two problems with it. First of all, it is really easy to scorch the caramel filling - you have to stir both constantly and rapidly to avoid that ...

Yummy! I found these easy to make and delicious. Brought them in for a potluck and they were gone in 30 minutes! You're going to be tempted to put the pan in the fridge to "set" the caramel bu...

My co-workers and I loved these. Just like homemade twix bars. Helpful suggestions: They pop right out of the pan if you grease *and* flour the pan. The bottom crust is really easy to make i...