Shortbread Cookie Bars

Serve this magnificent and delicious dessert for any holiday. The buttery brown sugar shortbread crust is filled with a sweetened condensed milk caramel and topped with dark chocolate and Harbor Sweets’ Sweet Sloops Crunch, an Almond Buttercrunch Toffee.
It’s a showstopper that yields 52 bars cut into 1 ½ inch squares


  • 9 x 13 inch pan
  • 3/4 cup of butter, room temperature
  • 3/4 cup of light brown sugar
  • 1½ cups flour
  • 1 cup sweetened condensed milk
  • 2 tbsp. butter
  • 2 cups 70% cacao
  • dark chocolate bits  
  • 1 jar of Harbor Sweets Sweet Sloops Crunch 


  1. Preheat oven to 350°
  2. Line a 9 x 13 inch pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat 3/4 cup of butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry. Press into prepared pan.  
  3. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.


  1. In a small saucepan heat sweetened condensed milk and 2 tbsp. butter together until smooth
  2. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned.
  3. It will almost take on a light caramel appearance.
  4. Remove from oven.


  1. Immediately sprinkle dark chocolate chips on top of filling when it comes out of the oven.  
  2. Place back in oven for 2 minutes until chips are shiny and soft.
  3. Carefully spread the soft chips over the filling more with a spatula.
  4. Sprinkle a jar of Harbor Sweets Sweet Sloop Crunch, over dark chocolate.
  5. Allow to cool completely before cutting into squares.
  6. Or put in the refrigerator to speed up the cooling process.  
  7. Slice and serve.

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