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After the shortbread has cooled, carefully pour the caramel sauce on top, spreading it out evenly so it touches the sides.
On top of the caramel, equally distribute the semisweet chocolate chips.
Scoop out little amounts of dough using a small scoop from the saved shortbread mixture. Rolling the parts into balls and then pressing them into discs is the next step. Arrange these discs on top of the chocolate chip layer, overlapping slightly if needed.
After 35 to 40 minutes, or when the shortbread on top is golden brown, return the baking dish to the oven.
After the dish is done, take it out of the oven and put it on a plate. Before cutting and serving, let the Chocolate Caramel Shortbread Bars cool to room temperature.
Enjoy!
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