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Chocolate Caramel Cheesecake Bites

Caramel Chocolate Squares

Rich, buttery shortbread layered with smooth, chewy caramel and topped with a glossy chocolate layer. These indulgent caramel chocolate squares (Millionaire’s Shortbread) are perfect for dessert platters, parties, or a sweet treat with coffee.
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Prep Time 20 minutes
Cook Time 30 minutes
2 hours
Total Time 2 hours 50 minutes
Servings: 23 squares
Course: Dessert
Cuisine: Américaine
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • Shortbread Base
  • 1 cup 225g unsalted butter, softened
  • 1/2 cup 100g granulated sugar
  • 2 cups 250g all-purpose flour
  • Pinch of salt
  • Caramel Layer
  • 1 can 14 oz / 400g sweetened condensed milk
  • 1/2 cup 115g butter
  • 1/2 cup 100g brown sugar
  • 2 tbsp golden syrup or corn syrup
  • Pinch of salt
  • Chocolate Topping
  • 200 g 7 oz milk or dark chocolate
  • 1 tbsp vegetable oil or butter for shine

Equipment

  • 8×8-inch (20×20 cm) baking pan
  • Parchment paper
  • Mixing bowl
  • Electric mixer or whisk
  • Saucepan
  • Wooden spoon or heatproof spatula
  • Measuring cups and spoons
  • Knife for slicing
  • Microwave or double boiler (for melting chocolate)

Method
 

  1. Make the Shortbread
  2. Preheat oven to 350°F (175°C).
  3. Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
  4. Cream butter and sugar until smooth.
  5. Add flour and salt, mix until a dough forms.
  6. Press evenly into the pan.
  7. Bake for 20–25 minutes until lightly golden.
  8. Let cool completely.
  9. Prepare the Caramel
  10. In a saucepan over medium heat, combine:
  11. butter
  12. brown sugar
  13. condensed milk
  14. golden syrup
  15. Stir constantly until melted and smooth.
  16. Bring to a gentle boil, then simmer 5–10 minutes, stirring continuously.
  17. Cook until thick and golden (like soft fudge).
  18. Pour over the cooled shortbread base.
  19. Let it set (room temp or fridge for faster setting).
  20. Add the Chocolate Layer
  21. Melt chocolate gently (microwave in short bursts or double boiler).
  22. Stir in oil/butter for a glossy finish.
  23. Pour over caramel and spread evenly.
  24. Chill for 1–2 hours until firm.
  25. 🔪 Cutting Tips
  26. Use a sharp knife warmed in hot water for clean slices
  27. Cut into small squares—they’re rich!

Notes

  • Sprinkle sea salt on top for a salted caramel twist
  • Use dark chocolate if you want less sweetness
  • Don’t rush the caramel—stirring constantly prevents burning