These simple-to-make little bars have three of my favorite cookie ingredients. First there is shortbread, which I have loved since I was a child (anybody remember Lorna Doones?). Then there is caramel. I love the sensation of its buttery-tasting goodness dissolving on my tongue. Chocolate? No explanation necessary!

But it is the simplicity of making these that I really appreciate, more than anything. The fact that you do them in distinct stages means that I can fit other chores or cooking in those times when I am waiting for layers to firm up in the fridge. This makes me much more productive, and if you are even half as busy as I am, you will understand why that aspect of these bars is so invaluable.

 

INGREDIENTS

For the Base

10.5 ounces shortbread cookies crumbled

7 tablespoons butter

 

For the Caramel Layer

¼ cup brown sugar

6 tablespoons butter

12 ounces sweetened condensed milk

 

For the Chocolate Layer

7 ounces semi-sweet chocolate

1 tablespoon butter

 

INSTRUCTIONS

To Make the Base

Grease an 8×8 square baking pan well. Add the cookie crumbs to a bowl. Melt the butter and stir it into the crumbles until everything is wet. Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.

To Make the Caramel Layer

Add all caramel ingredients to a small saucepan and bring to a boil. Reduce the heat to low and simmer until thickened (See Quick Tip for additional instructions regarding thickening of caramel layer. This might take 30 minutes – stir from time to time to avoid burning). Pour over the hardened shortbread base and refrigerate again until cold (else the chocolate will mix with the caramel).

To Make the Chocolate Layer

Melt the chocolate together with the butter. Pour over the caramel layer and refrigerate until hardened. Cut into bars.

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Quick Tip:  When chilling the various layers, just put them in the refrigerator. If you freeze them, they will not adhere to each other when you add the next layer. Make sure the chocolate layer is firm before attempting to cut into bars.

Recipe and image courtesy of Nora at Savory Nothings