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Salted Caramel Fudge Bars

Delicious and comforting bars that blend rich chocolate, creamy fudge, and a hint of salt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1/2 cup unsalted butter, at room temperature I recommend Land O' Lakes for creamy texture
  • 1/4 cup confectioners' sugar Adds sweetness without grittiness
  • 1/2 teaspoon vanilla extract For warmth and depth
  • 1/4 teaspoon kosher salt Balances flavors
  • 1 cup all-purpose flour For that crumbly, shortbread texture
For the Fudge Topping
  • 16 ounces semi-sweet chocolate, finely chopped Ghirardelli is my go-to!
  • 1 can sweetened condensed milk Get the full-fat version for creaminess
  • 2.5 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract Yes, more vanilla—always!
  • 1/2 cup caramel sauce Homemade or store-bought, but the homemade one is divine
  • 1/4 teaspoon kosher salt For that salty finish
  • 1/2 cup walnuts, roughly chopped Optional, for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and spray it with a nonstick cooking spray for easy removal.
  2. In a mixing bowl, beat the unsalted butter with confectioners' sugar, vanilla extract, and kosher salt until light and fluffy (about 3-4 minutes). Gradually add all-purpose flour, mixing until the mixture is crumbly.
  3. Press the dough into the prepared pan and bake for 14-15 minutes, or until lightly golden. Allow it to cool completely.
Preparing the Fudge Layer
  1. In a microwave-safe bowl, combine the chopped semi-sweet chocolate, sweetened condensed milk, and unsalted butter. Microwave in 30-second intervals, stirring in between until melted and smooth.
  2. Stir in the vanilla extract until well incorporated.
Assembling the Bars
  1. Pour the warmed fudge mixture over the cooled shortbread layer, spreading it evenly to cover.
  2. Drizzle caramel sauce on top, then sprinkle with kosher salt and walnuts if using.
Chilling and Serving
  1. Chill in the refrigerator for at least 2 hours to set the fudge before cutting into squares.
  2. Use a sharp knife and wipe it clean between cuts for neat edges.

Notes

These bars can be made up to two days in advance. Store in an airtight container for up to one week at room temperature or two weeks in the fridge. If the fudge doesn’t set, ensure the chocolate wasn't overheated when melting.