Description
These easy caramel bars start with a buttery shortbread base, rich caramel filling, and a smooth chocolate topping with rainbow sprinkles—perfect for any celebration.
Ingredients
Crust & Base:
1 cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Caramel Layer:
1 can (14 oz) sweetened condensed milk
½ cup light corn syrup
Topping:
½ cup semisweet chocolate chips or chopped chocolate
2 tablespoons heavy cream
Rainbow sprinkles
Instructions
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment.
Cream butter and sugar until light. Mix in vanilla.
Add flour gradually and stir into a soft dough. Press into pan.
Bake 18–20 minutes until lightly golden. Let cool slightly.
In a saucepan, heat sweetened condensed milk and corn syrup on low, stirring to combine.
Pour warm caramel over crust and bake for another 10 minutes.
Sprinkle chocolate chips over hot caramel. Let sit 2 minutes, then spread smooth.
Top with rainbow sprinkles.
Cool completely, then refrigerate for 1 hour to set.
Cut into 16 bars once firm.
Notes
Swap sprinkles with pretzels or M&Ms for variation.
Use dark chocolate for a richer taste.
Store-bought caramel sauce can replace homemade.
Use gluten-free flour for a GF version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
