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Adjust Servings:
2/3 Cup Softened Butter
1/4 Cup White Sugar
1 1/4 Cups All Purpose Flour
1/2 Cup Butter
1/2 Cup Packed Brown Sugar
2 Tbsp Light Corn Syrup
1/2 Cup Sweetened Condensed Milk
1 1/4 Cups Milk Chocolate Chips

Nutritional Facts

Not Available
***Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Caramel Shortbread Squares

With milk chocolate topping

A Buttery Shortbread with Sweet Caramel and Milk Chocolate topping

  • 90 min
  • Serves 24
  • Medium
  • This Recipe Has Not Been Reviewed Yet.


I recently made a batch of these Caramel Shortbread Squares for a camping trip we were taking with the in-laws. Between the 4 of us we ate the whole pan in two days! If you prefer a thinner shortbread base you can use a larger baking dish.

How to Make this Recipe


Preheat Oven to 350F.


Make the shortbread base

In a medium mixing bowl, combine 2/3 Cup butter, white sugar and flour until the mixture is crumbly.


Press mixture into a 9 inch square baking pan and bake for 20 minutes.


Make the caramel filling

In a saucepan, combine 1/2 Cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil and continue to boil for 5 minutes.


Remove mixture from heat and using a wooden spoon, continuously mix for about 3 minutes. Pour mixture of crust. Let cool in refrigerator until mixture is firm.


Make the chocolate topping

Place milk chocolate chips in a microwave safe bowl and heat for 1 minute. Stir and continue to heat and stir every 20 seconds until the chocolate is smooth.

Reviews for this Recipe

This Recipe Has Not Been Reviewed Yet.
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“When baking, follow directions. When cooking, go by your own taste.”

— Laiko Bahrs

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