Salted Caramel Shortbread Bars
Indulge in these buttery, crumbly salted caramel shortbread bars, featuring a rich caramel layer and a sprinkle of coarse sea salt.
Ingredients
For the Shortbread Base
- 2 cups butter, softened to achieve a creamy consistency for the shortbread
- 1 cup white sugar for sweetness
- 1.5 cups powdered sugar to ensure a tender finish
- 1 tablespoon vanilla extract for enhanced flavor
- 4 cups all-purpose flour to hold the structure together
For the Caramel Layer
- 14 ounces unwrapped caramels or 11 oz unwrapped Caramel Bits
- 1/3 cup whipping cream to add richness
- 0.5 teaspoon vanilla extract for flavor in the caramel
- 1 tablespoon coarse sea salt to enhance flavors
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a 9x13 inch pan by lining it with parchment paper or aluminum foil with a light spray of cooking spray.
- In a large bowl, cream together the softened butter, white sugar, and powdered sugar using an electric mixer until light and fluffy.
- Add the tablespoon of vanilla extract, mixing until incorporated.
- Gradually add the flour and mix until a sticky yet manageable dough forms.
- Press half of the dough firmly into the prepared pan, then refrigerate the remaining dough.
Baking
- Bake the bottom layer for about 15 minutes, or until lightly golden.
- While the crust is baking, prepare the caramel by melting the unwrapped caramels, heavy cream, and ½ teaspoon vanilla in a microwave-safe bowl, heating until smooth.
- Once the crust is done, pour the caramel over it and sprinkle with coarse sea salt.
- Crumble the remaining dough over the caramel layer.
- Return the pan to the oven and bake for an additional 25-30 minutes, until filling is bubbly and the top is firm.
Cooling
- Allow the bars to cool completely in the pan before cutting.
Notes
Store leftovers in an airtight container at room temperature for up to a week. These bars can be frozen for up to three months wrapped in plastic wrap.