Salted Caramel Shortbread Bars
Delicious bars that combine rich, buttery shortbread with velvety caramel and a sprinkle of sea salt, offering a sweet and salty flavor explosion.
Ingredients
Shortbread Base
- 2 cups butter, softened Ensure butter is at room temperature for smooth mixing.
- 1 cup white sugar Adds sweetness and crunch.
- 1½ cups powdered sugar Provides a smooth, melt-in-your-mouth feel.
- 1 tablespoon vanilla For aromatic depth.
- 4 cups flour Foundation for the bars.
Caramel Filling
- 14 ounces unwrapped caramels Or use 11 oz unwrapped Caramel Bits.
- 1/3 cup whipping cream To ensure the caramel is velvety.
- ½ teaspoon vanilla For additional flavor.
- 1 tablespoon coarse sea salt Enhances the overall taste.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a 9×13 pan with parchment paper or aluminum foil and lightly spray with cooking spray.
- In a large mixing bowl, cream together the softened butter, white sugar, and powdered sugar until light and fluffy.
- Add in 1 tablespoon of vanilla and mix until thoroughly combined.
- Gradually add in the flour, mixing until a soft, cohesive dough forms.
- Firmly press half of the dough into the prepared pan, then refrigerate the remaining dough while the crust bakes.
Baking
- Bake the bottom layer for about 15 minutes until golden at the edges.
- In a microwave-safe bowl, melt the caramels, heavy cream, and ½ teaspoon vanilla together until smooth and creamy, stirring frequently.
- Pour the caramel mixture over the hot crust and sprinkle lightly with sea salt.
- Crumble the remaining chilled dough over the caramel layer.
- Return to the oven and bake for another 25-30 minutes, or until bubbly and top is firm.
- Remove from the oven and let it cool completely in the pan before slicing into bars.
Notes
Use high-quality ingredients for the best results. Don’t rush the cooling process; wait until the bars are completely cool for easier cutting.