• Preparation Time 20 minutes plus 3 hours refrigeration
  • Baking Time 25 minutes
  • Makes 24 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ½ cup icing sugar
  • ¾ cup butter, softened
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly

Serving Size: 24 bars


Serving Size: 24 bars

  • Preheat oven to 350°F (180°C). Line an 8” x 8” (2 l) baking pan with parchment paper, overlapping the sides for easy removal.
  • Combine, in a medium bowl, flour and icing sugar. Blend in butter using a pastry blender or your fingers. Press mixture into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes or until lightly golden.
  • Bring caramel flavoured sauce to a boil over medium heat in a medium saucepan. Stir constantly, cook 5 minutes. Remove from heat. Spread thickened mixture on top of baked shortbread. Let sit 10 minutes before topping with slightly cooled melted chocolate.
  • Pour melted chocolate evenly on top of caramel flavoured filling and spread to cover. Chill in refrigerator, 3 hours or until firm. Cut into bars.


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