Description
Indulge in these irresistibly delicious salted caramel fudge bars with a buttery shortbread crust and layers of rich chocolate.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (31 g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup (125 g) all-purpose flour
- 16 ounces (453 g) semi-sweet chocolate, finely chopped
- 1 can (14 ounces) sweetened condensed milk
- 2 1/2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/2 cup (160 g) caramel sauce
- 1/4 teaspoon kosher salt
- 1/2 cup (58 g) walnuts, roughly chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the shortbread base: In a stand mixer, combine the butter, confectioners’ sugar, vanilla extract, and salt. Mix on low for 2-3 minutes until fluffy.
- Add the flour gradually until just combined.
- Press the mixture evenly into the bottom of the pan. Bake for 14-15 minutes or until golden brown. Allow to cool.
- Prepare the fudge layer by combining chocolate, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave until melted and smooth.
- Add the vanilla extract to the melted mixture and pour over the cooled crust.
- Drizzle the caramel sauce over the fudge layer and sprinkle with Kosher salt and walnuts.
- Chill in the refrigerator for at least 2 hours until firm. Lift out using parchment paper and cut into bars.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months. Can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg