Question 1

1. How do I prevent the chocolate layer from cracking when slicing?

Accepted Answer

To avoid cracking, let the bars sit at room temperature for a few minutes before slicing. Use a sharp knife and warm it slightly under hot water, then dry it before each cut to create clean slices.

Question 2

2. Can I use store-bought caramel instead of making it from scratch?

Accepted Answer

Yes, you can use store-bought caramel sauce as a shortcut. However, homemade caramel is thicker and sets better, giving the bars a more stable layer. If using store-bought caramel, choose a thicker sauce or caramel spread for best results.

Question 3

3. How long do caramel shortbread bars last?

Accepted Answer

These bars can be stored in an airtight container in the refrigerator for up to one week. For longer storage, wrap each bar individually and freeze for up to 3 months. Thaw in the refrigerator before serving.

Question 4

4. Can I make these bars gluten-free?

Accepted Answer

Absolutely! Substitute the all-purpose flour in the shortbread layer with a gluten-free 1:1 baking flour blend. The texture may vary slightly, but the bars will still taste delicious.

Question 5

5. What’s the best way to add a salted caramel twist?

Accepted Answer

For a salted caramel variation, simply sprinkle a pinch of flaky sea salt over the chocolate layer before it sets. You can also add a bit of salt directly to the caramel layer while cooking for a deeper, balanced flavor.

Caramel Shortbread Bars