Salted Caramel Fudge Bars are a buttery shortbread crust topped with a layer of chocolate fudge, drizzled with caramel, and sprinkled with salt and walnuts. The bars, adapted from Baker By Nature’s Salted Caramel Turtle Fudge Bars, will be a hit at any gathering or a special treat for yourself! For another decadent treat made with shortbread, chocolate, and caramel, check out my Millionaire’s Bars, too!

Salted Caramel Fudge Bars on a table all cut up into pieces with one bar on its side.

Ingredients & Substitutions

Shortbread Crust: These bars start with a shortbread crust. If you love shortbread cookies, I have a tried and true recipe you may want to try!

Butter: I used unsalted butter in both the shortbread and fudge. This gives you the most control over the amount of salt added to recipes. If using salted butter, you may want to lessen the amount of salt.

Chocolate: Chop up a 16-ounce bar of semi-sweet chocolate to melt with the sweetened condensed milk and butter. If substituting chocolate chips, look for good quality chips. Using chocolate chips may affect the texture and flavor of the fudge layer. You would need about 2 1/2 cups of chocolate chips.

Sweetened Condensed Milk: A can of sweetened condensed milk adds sweetness and creaminess to the fudge layer, as well as help bind it together. Look at the cans carefully so you do not grab evaporated milk, which you should not substitute in this recipe!

Caramel Sauce: Caramel sauce is drizzled over the fudge. Store-bought or homemade caramel sauce would work. Then, salt is sprinkled over the caramel for a salted caramel taste. Yum!

Nuts: I love the crunch from chopped walnuts on the tops of these bars. Or, try using chopped pecans, almonds, hazelnuts, or macadamia nuts as alternatives. You could also leave off the nuts altogether and still enjoy a delicious nut-free dessert bar!

Salted Caramel Fudge Bars on a counter with one stacked up higher showing the texture.

Can I Make The Shortbread Ahead Of Time?

Yes, to get a head start on this recipe, you can make the shortbread in advance. Once baked and cooled, cover the pan with plastic wrap or aluminum foil. It can sit out at room temperature for a day or two. Or, freeze the bars for up to 2-3 months, wrapping them securely and storing them in a freezer-safe bag. If freezing the shortbread, let it come to room temperature before adding the fudge and toppings.

How To Store Salted Caramel Fudge Bars

To store salted caramel fudge bars, first, let them set completely. Once chilled and set, cut them into individual-sized pieces. Place the bars in an airtight container, separating layers with parchment or wax paper. They can be stored at room temperature for a day or two, but any longer storage should be in the refrigerator. Storing the bars in the refrigerator helps maintain the fudge’s consistency. When ready to enjoy, let the bars sit at room temperature for a few minutes.

Hand holding a Salted Caramel Fudge Bar with caramel dripping down.

Can I Freeze Salted Caramel Fudge Bars?

Yes, you can freeze these bars. To freeze, make sure the bars are completely set. Then, cut them into individual portions so you can grab the number you need when craving a treat! Wrap the bars in plastic wrap and transfer them to a freezer-safe sealable bag or container. Label and date the container; they will last up to 2-3 months. When ready to enjoy a bar, let it thaw in the refrigerator overnight.

Close up of the top of a Salted Caramel Fudge Bar.

Salted Caramel Fudge Bars

Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 34 minutes
Salted Caramel Fudge Bars are a buttery shortbread crust topped with a layer of chocolate fudge, drizzled with caramel, and sprinkled with salt and walnuts. They are a decadent treat to share or enjoy for yourself!




  • 16 ounces (453 g) semi-sweet chocolate, finely chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 2 ½ tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract




  • Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, including up the sides. Spray with nonstick cooking spray. Set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment, add butter, confectioners' sugar, vanilla, and salt. Mix on low speed for 2-3 minutes, or until light and fluffy.
  • With the mixer still on low speed, gradually add the flour, mixing just until combined. The mixture will be crumbly.
  • Press the shortbread mixture firmly and evenly into the lined pan. Bake for 14-15 minutes, or until the top and edges are lightly golden brown. Set aside to cool while you prepare the fudge topping.


  • To a microwave-safe bowl, add chopped chocolate, sweetened condensed milk, and butter. Mix to combine. Microwave in 30-second intervals, stirring in between each, until the chocolate is completely melted and smooth.
  • Stir in vanilla extract.
  • Pour the prepared fudge topping over the shortbread, spreading it into an even layer.


  • Drizzle caramel sauce over the fudge. Sprinkle with salt and chopped walnuts. Place the bars in the refrigerator for 2 hours, or until set, before cutting and serving.

Did you make this recipe?

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What the Test Kitchen had to say about this recipe:


Creamy fudge, on a buttery shortbread crust, coated in caramel? Say no more.


If you love fudge, there is a thick layer of it on top of the shortbread crust. I would have liked a thicker shortbread crust and more nuts on top! But, they are fudge bars, so I guess the focus should be on the fudge!


This is like your favorite fudge with nuts on top, just settled on a very thin buttery shortbread crust! No complaints! It brings together two different desserts together into one bar. I love the salt on top to offset the sweetness from everything else.


The fudge part is certainly fudgy, rich, and smooth in each bite. I really enjoy the buttery shortbread crust.


I love shortbread, and the fudge is a really good combination with it! The added nuts and caramel take this over the top!


I really liked this bar. I couldn't taste the caramel too much but the fudge, shortbread, and nuts were delightful together!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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