Caramel Ganache Shortbread Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Chocolate ganache atop firm homemade caramel and buttery shortbread. What else is there to say besides it is quick and easier than you may think.
  • For shortbread:
  • ⅔ cup butter, softened
  • ¼ cup granulated sugar
  • 1¼ cups all-purpose flour
  • For ganache:
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 8 oz. semi-sweet or milk chocolate, in small pieces
  • For caramel:
  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • ½ cup sweetened condensed milk
  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, mix together the ⅔ cup butter, granulated sugar and flour until crumbly.
  3. Press the sandy shortbread mixture into a 9-inch square baking pan.
  4. Bake for 20 minutes or until shortbread begins to lightly brown around edges.
  5. Meanwhile make the ganache. In a small saucepan combine heavy cream and 4 tablespoons butter.
  6. Bring mixture to a simmer.
  7. Turn off heat and add chocolate, swirling to cover all the bits.
  8. Cover pan and let sit for about 5 minutes until chocolate is melted.
  9. Stir until smooth and creamy and set aside (don't refrigerate).
  10. In a 2-quart saucepan, combine ½ cup butter, brown sugar, corn syrup and sweetened condensed milk.
  11. Bring to a boil and continue to boil for five minutes.
  12. Remove from heat and beat quickly with a wooden spoon for about 3 minutes.
  13. Pour caramel over baked crust (warm or cold).
  14. Cool until caramel begins to firm, or chill.
  15. Pour ganache evenly over firm caramel.
  16. Cover dish with plastic wrap and chill completely in refrigerator until very firm.
Recipe by Finch Frolic Garden Permaculture at