Instructions
Step 1: Line an 8×8-inch baking pan with parchment paper.
Step 2: In a bowl, combine the crushed shortbread cookies and melted butter until the mixture resembles wet sand.
Step 3: Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.
Step 4: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and corn syrup.
Step 5: Stir constantly for 8 to 10 minutes until the caramel thickens and turns golden brown.
Step 6: Remove the caramel from the heat and stir in the vanilla extract.
Step 7: Pour the caramel evenly over the crust layer and smooth the top.
Step 8: In a microwave-safe bowl, melt the milk chocolate chips with the coconut oil in 30-second intervals, stirring until smooth.
Step 9: Spread the melted chocolate evenly over the caramel layer.
Step 10: Sprinkle lightly with sea salt if desired.
Step 11: Refrigerate the bars for at least 2 hours until fully set.
Step 12: Slice into squares and serve chilled or at room temperature.
Storage and Reheating Tips
Store Chocolate Caramel Shortbread Fudge Bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze the bars in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
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