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Salted Caramel Fudge Bars

Decadent bars featuring a buttery shortbread base layered with creamy fudge, drizzled with caramel and topped with a sprinkle of sea salt. Perfectly sweet and salty, these fudge bars are a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortbread Layer
  • 1/2 cup unsalted butter, room temperature Ensure it’s at room temperature to mix seamlessly.
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour
For the Fudge Layer
  • 16 ounces semi-sweet chocolate, finely chopped High-quality chocolate makes all the difference; try to opt for chocolate bars over chips for a smoother melt.
  • 1 can sweetened condensed milk
  • 2 1/2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
For the Topping
  • 1/2 cup caramel sauce (store-bought or homemade) Use a good quality sauce for the best flavor, or make your own if time allows!
  • 1/4 teaspoon kosher salt
  • 1/2 cup walnuts, roughly chopped Omit for nut-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting, then spray it with nonstick cooking spray.
  2. In a mixing bowl, beat together unsalted butter, confectioners' sugar, vanilla extract, and kosher salt on low speed until fluffy (about 2-3 minutes). Gradually add in all-purpose flour and mix until the mixture holds together like damp sand. Press this mixture evenly into the bottom of the prepared pan. Bake for 14-15 minutes, or until lightly golden around the edges. Allow it to cool.
Making the Fudge Layer
  1. In a microwave-safe bowl, combine chopped semi-sweet chocolate, sweetened condensed milk, and cut-up unsalted butter. Microwave in 30-second intervals, stirring in between until completely melted and smooth. Stir in vanilla extract.
Assembly
  1. Pour the fudge mixture over the cooled shortbread layer and spread evenly using a spatula, ensuring it’s level.
Final Touches
  1. Drizzle caramel sauce over the fudge, then sprinkle with kosher salt and roughly chopped walnuts.
Chill
  1. Refrigerate for at least 2 hours or until set before cutting into squares.

Notes

These bars are best stored in an airtight container in the refrigerator for up to 1 week. Feel free to prepare the shortbread base a day in advance; just wrap it tightly in plastic wrap before adding the fudge layers.