Caramel Shortbread squares are one of my most requested treats, and I think you’ll understand why the moment you taste that buttery shortbread base paired with silky caramel. These little gems disappear faster than I can bake them, so I always make a double batch!
What makes these squares so special is the perfect balance of a crumbly, tender shortbread foundation and that luscious caramel layer made with brown sugar and syrups. The butter is the real star here, giving everything that rich, homemade flavor that no store-bought version can match.
I love serving these at gatherings because they’re the kind of comfort food that brings everyone together around the table. My grandchildren always ask for these by name, and I’ve passed the recipe along to my daughters so they can make memories with their own families too.
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Caramel Shortbread squares
Ingredients
- 0.66666666666667 cup Butter
- 0.25 cup Sugar
- 1.25 cup All-Purpose Flour
- 0.5 cup Butter
- 0.5 cup Brown Sugar
- 2 tablespoon Syrups
- 0.5 cup Milk
- 1.25 cup Spartan
Instructions
- Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
- Pat into a 9″ pan.
- Bake at 350F for 20 minutes.
- Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
- Cool.
- Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.
