Shortbread and salted caramel are a match made in heaven. The rich, buttery, and slightly eggy flavor of shortbread pairs perfectly with the sweet and salty notes of salted caramel. These Shortbread and Salted Caramel Bars are a decadent treat that can be enjoyed as a snack or dessert. While they require some effort, the end result is absolutely worth it!
To make these bars, you’ll first bake a layer of shortbread and let it cool. Meanwhile, prepare the salted caramel layer and pour it over the shortbread. A sprinkle of coarse salt adds the perfect finishing touch. After chilling in the fridge for a few hours, you’ll have a gorgeous, indulgent dessert ready to be sliced and savored.
Ingredients
For the Shortbread:
- 10 tbsp. salted butter, melted
- 1/2 cup granulated sugar
- 1 egg yolk, whisked
- 1 2/3 cups all-purpose flour
For the Salted Caramel:
- 14 tbsp. unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1 tsp. sea salt
- 1/4 cup heavy cream
- 2 tsp. pure vanilla extract
- Coarse sea salt for dusting
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Shortbread: In a large bowl, combine melted butter, sugar, and flour. Mix until crumbly. Add the whisked egg yolk and stir until fully combined. Press the dough evenly into the prepared pan. Refrigerate for 30 minutes to firm up.
- Bake the shortbread for 25 minutes or until the edges are lightly golden. Let it cool completely in the pan.
- Make the Salted Caramel: In a heavy-bottomed saucepan, combine butter, brown sugar, granulated sugar, corn syrup, and salt. Stir over medium heat until the mixture comes to a boil. Continue boiling, stirring occasionally, until the mixture reaches the soft ball stage (235°F-240°F on a candy thermometer).
- Remove from heat and carefully stir in the heavy cream and vanilla extract. Let the caramel cool slightly before pouring it over the cooled shortbread.
- Sprinkle coarse sea salt over the caramel layer. Refrigerate for at least 2 hours or until set.
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 64 small squares or 16 larger bars. Store in an airtight container in the refrigerator for up to 10 days.
Source: Inspired by Allrecipes. Enjoy this heavenly treat!
