Salted Caramel Fudge Bars
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!
Servings: 9 bars
Calories: 661kcal
Ingredients
Shortbread
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (125 g) all-purpose flour
Fudge
- 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
Toppings
- ½ cup (160 g) caramel sauce
- ¼ teaspoon kosher salt
- ½ cup (58 g) walnuts, roughly chopped
Instructions
Shortbread
- Preheat oven to 350°F. Line an 8x8-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.
Fudge
- 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.
Toppings
- 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.
Nutrition
Serving: 1bar | Calories: 661kcal