Clarissa Dickinson

Caramel Shortbread Truffle Brownies

Clarissa Dickinson
Caramel Shortbread Truffle Brownies

Reminiscent of one of my favorite candies, Twix Bars, these brownies have four layers of sugary deliciousness. Starting with one of my favorite brownie recipes, followed by a layer of shortbread truffle, then homemade caramel, finished with a buttery chocolate shell.


Makes: 9x13” pan Total time: 3 hours


  • Brownies

  • Use my Brownie recipe here

  • Shortbread Layer

  • 2 packages Walkers Pure Butter Shortbread Fingers

  • 6 oz softened cream cheese

  • 1/3 cup sugar

  • Caramel Layer

  • 1 cup sugar

  • 1 stick of butter

  • 1 cup light corn syrup

  • 1 12 oz can of evaporated milk

  • Chocolate Layer

  • 2 cups chocolate chips (I used a mix of milk and semi-sweet)

  • 3 tablespoons butter

Step 1: Prepare the brownies according to the recipe.

Step 2: While the brownies are baking, make the caramel layer. In a medium pot over medium heat, bring the butter, sugar and corn syrup to slight boil.

Step 3: Once boiling, slowly add in the evaporated milk, taking 15 minutes until it’s completely mixed in, stirring consistently.

Step 4: Once evaporated milk is completely mixed in, remove from heat and set aside to cool.

Step 5: Make the shortbread layer by using a food processor to crush the shortbread cookies until they are finely ground. Add in the cream cheese and sugar and mix together until truffle-like dough forms.

Step 6: Once the brownies are fully cooled, press the shortbread layer on top evenly.

Step 7: Pour the mostly cooled caramel over the shortbread layer and place in the fridge for one hour.

Step 8: Once the caramel layer has set, make the chocolate shell topping. Using a double boiler, melt the chocolate chips and butter until smooth. Pour evenly over the caramel layer and place back in the fridge for another hour.

Step 9: To cut easily cut these brownies, remove from the fridge and let sit for 5-10 minutes until the chocolate layer begins to soften just a bit. Cut the brownies while still in the pan to avoid the caramel oozing out. Once sliced, place back in the fridge to re-harden before removing and serving.

Step 10: These can be left in a container in the fridge for up to one week, just remove 10-15 minutes prior to serving so the chocolate shell has time to soften a bit so it can be easily bitten.