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Oatmeal Caramel Shortbread

Course: Dessert | Beer Style: Belgian Strong Dark Ale

Grand Cru Oatmeal Caramel Shortbread Bars

These Grand Cru Oatmeal Caramel Shortbread bars from Chuck & Welly start with a toffee oatmeal shortbread base that's topped with Grand Cru caramel, and drizzled with white and dark chocolate and tiny toffee bits.

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Prep Time: 1 hour | Yield: 24


Grand Cru Oatmeal Shortbread
  • 1/4 cup Belgian dark strong ale
  • 2/3 cup butter, softened
  • 3/4 cup pure-cane brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oatmeal
  • 1/4 tsp cinnamon
  • 1/4 cup toffee bits
Grand Cru Caramel
  • 1/2 cup pure cane sugar
  • 1/2 cup pure cane brown sugar
  • 1 cup belgian dark strong ale (again, Grand Cru)
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup light corn syrup
  • Topping
    • 6 oz dark chocolate, melted
    • 6 oz white chocolate, melted
    • 1/4 cup toffee bits


    1. Grand Cru Oatmeal Shortbread
    2. Preheat oven to 350°F.
    3. Beat butter and sugar together until creamy.
    4. Beat in egg and Belgian-style dark strong ale  (I used Grand Cru from Southern Pines Brewing Co.)
    5. Mix in flour, oatmeal, and cinnamon until combined.
    6. Fold in toffee bits.
    7. Press into a greased 9x13 pan and bake at 350°F for 15-18 minutes or until beginning to turn golden.
    8. Set aside to cool.
    9. Grand Cru Caramel
    10. In a large saucepan over med-high heat, whisk together all ingredients.
    11. Keep stirring so that nothing burns until mixture reaches 240-degrees (soft ball stage).
    12. Remove from heat and pour over cooled oatmeal shortbread.
    13. Allow caramel to set up (I popped mine in the fridge for a couple of hours).
    14. Cut into bars
    15. Topping
    16. Drizzle dark and white chocolates over the cooled bars and sprinkle with toffee bits (before the chocolate sets!)
    17. Cheers! Don't forget the glass of Grand Cru!

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