Go Back
+ servings
Caramel Circle

Caramel Apple Wrap Chocolate Caramel Filled Bars

Buttery shortbread bars with a layer of caramel in the center.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 16
Author Cookie Madness


  • 1 stick 4 ounces unsalted butter
  • 1 cup plus 3 1/2 teaspoons 5.5 ounces all-purpose flour
  • 1/2 teaspoon baking soda
  • Just shy of 1/2 teaspoon Kosher salt
  • 1/2 cup firmly packed light brown sugar
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 3 caramel apple wrap circles
  • 2 tablespoons approximately miniature chocolate chips or chopped nuts


  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray or just line it with nonstick foil.
  • Melt the butter in a saucepan or microwave-safe dish, then remove from heat and let cool.
  • Stir the flour, baking soda, salt and sugar together in the mixing bowl.
  • Whisk together the egg yolk, vanilla and melted butter, then pour into dry mixture and stir until crumbly. Put 1 cup of the mixture in the refrigerator (chilling it a bit helps make it easier to crumble). Press remaining into the pan.
  • Unwrap the caramel circles and lay them over the dough.
  • Crumble the reserved dough over the caramel and sprinkle chocolate chips or nuts on the top.
  • Bake on center rack for 20 to 23 minutes. Let cool completely at room temperature. For a cleaner cut, chill for about an hour or until firm and cold.
  • Lift from pan and cut into squares or bars