Salted Caramel Shortbread Bars are a delectable dessert that combines a buttery shortbread base with a gooey caramel layer, topped with a homemade caramel sauce. Perfect for special occasions, parties, or simply treating yourself, these bars are sure to impress.
Salted Caramel Shortbread Bars
Why These Salted Caramel Shortbread Bars Are the Best
- Buttery Shortbread Base: The base is rich and buttery, providing a perfect contrast to the sweet caramel.
- Gooey Caramel Layer: The caramel layer adds a sweet, gooey texture that melts in your mouth.
- Hint of Sea Salt: A sprinkle of sea salt on top enhances the flavors and adds a delightful salty kick.
- Easy to Make: This recipe is straightforward and can be made with simple ingredients you likely have in your pantry.
Perfect for Any Occasion
Whether you’re celebrating a holiday, hosting a party, or simply craving a sweet treat, Salted Caramel Shortbread Bars are the perfect choice. The combination of buttery shortbread, gooey caramel, and a hint of sea salt makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Shortbread Cookie Crust
- Unsalted Butter (at room temperature): Provides richness and a tender texture to the crust, making it flaky.
- Granulated Sugar and Light Brown Sugar: Together, they sweeten the crust, with brown sugar adding a hint of molasses flavor and moisture.
- All-Purpose Flour and Oat Flour: Create the structure of the crust; oat flour adds a slight nuttiness and tenderness.
- Large Egg Yolk: Binds the ingredients together, enriching the flavor and moisture.
- Salt: Enhances the sweetness of the crust and balances the flavors.
- Vanilla Extract: Adds a warm, aromatic flavor to the crust.
Homemade Caramel
- Sweetened Condensed Milk: Provides creaminess and sweetness, forming the base of the caramel.
- Salted Butter: Adds richness and helps to create a smooth caramel texture.
- Light Brown Sugar: Contributes sweetness and a deep, caramel-like flavor.
- Light Corn Syrup: Prevents crystallization and adds a smooth consistency to the caramel.
- Vanilla Extract: Enhances the flavor of the caramel, adding depth.
Chocolate Ganache
- Semi-Sweet or Dark Chocolate: Provides the main flavor of the ganache, adding richness and depth.
- Heavy Cream: Creates a smooth and silky texture in the ganache, balancing the chocolate’s richness.
- Sea Salt (optional): Adds a touch of flavor contrast, enhancing the overall taste of the bars.
Tips for Making the Best Salted Caramel Shortbread Bars
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality butter and caramel.
- Layer Evenly: Make sure to spread each layer evenly for consistent flavor in every bite.
- Cool Before Cutting: Allow the bars to cool completely before cutting to ensure clean slices and a firm texture.
- Generous Caramel Layer: Use a generous amount of caramel for that perfect gooey layer.
Serving Suggestions
- With a Cup of Coffee: Enjoy Salted Caramel Shortbread Bars with a hot cup of coffee for a cozy treat.
- With Whipped Cream: Serve with a dollop of whipped cream for extra indulgence.
- With Fresh Fruit: Pair with fresh berries or apple slices for a refreshing contrast.
- With a Scoop of Ice Cream: Enjoy with a scoop of vanilla or caramel ice cream for an extra indulgent treat.
- With a Drizzle of Chocolate: Drizzle with melted chocolate for an extra layer of flavor.
- With Nuts: Sprinkle some chopped pecans or walnuts on top for added crunch.
A Must Try
There’s nothing quite like the taste of homemade Salted Caramel Shortbread Bars. This dish is the perfect way to treat yourself or your loved ones to something special. Buttery, gooey, and packed with caramel flavor, it’s sure to become a favorite in your home.
Be sure to check out these other delicious bar recipes!
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Chocolate Peanut Butter Caramel Bars
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Chocolate Covered Caramels
-
Caramel Chocolate Bars
-
Caramel Apple Bars
Salted Caramel Shortbread Bars
Whether you’re celebrating a holiday, hosting a party, or simply craving a sweet treat, Salted Caramel Shortbread Bars are the perfect choice
Ingredients
Shortbread Cookie Crust
- 1 cup 225gr, 2 sticks unsalted butter, at room temperature
- 2 ⅓ cups 280gr all-purpose flour
- ⅓ cup 70gr granulated sugar
- ⅓ cup 70gr light brown sugar
- ¼ cups 30gr oat flour
- 1 large egg yolk
- ¼ Tsp salt
- 1 Tsp vanilla extract
Homemade Caramel
- 2 14 oz cans 790gr sweetened condensed milk
- 1 cup light brown sugar
- ⅓ cup light corn syrup
- 14 Tbsp 195grr salted butter, cut into small cubes
- 1 Tsp vanilla extract
Chocolate Ganache
- 2 cup 340gr semi-sweet or dark chocolate
- ½ cup 120ml heavy cream
- sea salt for sprinkling (optional)
Instructions
Shortbread Layer
- In a medium bowl, combine the flour and salt, then sift them together. Set aside for later use.
- Using a mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 1 minute. Gradually add the sugar and continue beating for 1-2 minutes until the mixture is light and fluffy. Incorporate the vanilla extract and egg yolk. Lower the mixer speed to low and add the sifted flour and salt mixture, mixing just until the dough begins to come together. Be careful not to overmix, as this will make the dough tough.
- Transfer the dough to a parchment-lined pan, spreading it evenly. I often use wax paper or a cupcake liner to create a barrier between my hands and the dough for a smooth, even layer. Bake at 350°F (180°C) for 15-20 minutes in a 12×17 inch pan or 20-25 minutes in a 9×13 inch pan. The shortbread should look slightly golden brown when finished. Let the pan cool on a wire rack while you prepare your caramel.
Caramel Layer
- In a saucepan over medium heat, combine all the caramel ingredients: sweetened condensed milk, salted butter, brown sugar, light corn syrup, salt, and vanilla. Stir continuously while cooking the caramel.
- When the mixture reaches a boil, reduce the heat to low. Depending on your heat settings, it may take 10-20 minutes of stirring for the caramel to come together. You’ll know it’s done when it easily pulls away from the sides of the pan and achieves a lovely golden color.
- Remove the saucepan from the heat and immediately pour the caramel over the shortbread layer. Use an offset spatula to spread the caramel evenly for the best results. Allow it to cool in the refrigerator for at least 2 hours, or overnight if you prefer.
Chocolate Ganache Layer
- In a small saucepan, pour the heavy cream and place it on the stove over medium-low heat. After about 2 minutes, add the chocolate chips. Stir continuously until the chocolate chips have fully melted, resulting in a creamy and thick ganache.
- Allow the ganache to rest for a minute or two before spreading it over the caramel layer. Again, use an offset spatula to evenly distribute the ganache on top of the chilled caramel. Sprinkle with sea salt and refrigerate for at least 1 hour to allow it to cool completely.
- Store the bars in an airtight container in the refrigerator for up to one week.
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Salted Caramel Shortbread Bars