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Salted Caramel Fudge Bars

These salted caramel fudge bars feature a rich chocolate fudge topping on a buttery shortbread crust, drizzled with caramel and a sprinkle of sea salt—a perfect indulgent treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1/2 cup unsalted butter, room temperature Using high-quality butter enhances the flavor.
  • 1/4 cup confectioners' sugar Sift it for a smoother mix.
  • 1/2 teaspoon vanilla extract Use pure vanilla extract for more depth in flavor.
  • 1/4 teaspoon kosher salt To balance the sweetness.
  • 1 cup all-purpose flour Can substitute with gluten-free all-purpose flour if needed.
Fudge Topping
  • 16 ounces semi-sweet chocolate, finely chopped The finer the chop, the smoother the melt!
  • 1 can sweetened condensed milk This creaminess binds the fudge together beautifully.
  • 2 1/2 tablespoons unsalted butter, cut into small pieces Added for that silky texture in the fudge.
  • 1 teaspoon vanilla extract Enhances the rich, velvety fudge flavor.
Assembly
  • 1/2 cup caramel sauce Homemade or store-bought works!
  • 1/4 teaspoon kosher salt Sprinkle to enhance the salted caramel dynamic.
  • 1/2 cup walnuts, roughly chopped Optional. Can substitute with pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and coat with nonstick cooking spray.
Create Shortbread Base
  1. In a stand mixer, mix the butter, confectioners' sugar, vanilla, and kosher salt on low speed until light and fluffy.
  2. Gradually add the all-purpose flour, ensuring not to overmix. The mixture should be crumbly but hold together when pressed.
  3. Press the mixture firmly into the lined pan.
Bake the Crust
  1. Bake the crust for 14-15 minutes until lightly golden brown. Set aside to cool.
Whip Up the Fudge
  1. Combine the chopped chocolate, sweetened condensed milk, and butter in a microwave-safe bowl.
  2. Microwave in 30-second intervals until the chocolate melts and the mixture is smooth.
  3. Stir in vanilla extract.
Assemble the Bars
  1. Pour the fudge topping over the cooled shortbread base, spreading it evenly.
  2. Drizzle the caramel sauce over the fudge and sprinkle with kosher salt and chopped walnuts.
Set and Serve
  1. Refrigerate for at least 2 hours until set. Lift out using parchment and cut into squares to serve.

Notes

Use quality ingredients for the best results. Bars can be made a day in advance and stored in airtight containers.