Salted Caramel Shortbread Bars: The Ultimate Indulgent Treat Recipe

Salted Caramel Shortbread Bars are a delightful treat that perfectly balances sweet and salty flavors, making them an irresistible dessert for any occasion. As I take a bite of these luscious bars, I am reminded of the rich history behind this classic dessert, which has roots in traditional Scottish shortbread. The combination of buttery shortbread, gooey caramel, and a sprinkle of sea salt creates a texture that is both crumbly and chewy, leaving you craving more with every bite.

People love Salted Caramel Shortbread Bars not just for their incredible taste, but also for their convenience. They are easy to prepare and can be made ahead of time, making them a perfect addition to any gathering or a sweet treat to enjoy at home. Whether you’re hosting a party or simply indulging in a quiet evening, these bars are sure to impress. Join me as we dive into this delicious recipe that will surely become a favorite in your household!

Ingredients:

• For the Shortbread Base:
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• For the Salted Caramel Layer:
• 1 cup (200g) brown sugar, packed
• 1/2 cup (120ml) heavy cream
• 1/2 cup (113g) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt (plus more for sprinkling)
• For the Chocolate Topping:
• 1 cup (170g) semi-sweet chocolate chips
• 1 tablespoon unsalted butter

Preparing the Shortbread Base

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough comes together. It should be crumbly but hold together when pressed.
4. Transfer the shortbread dough into the prepared baking pan. Press it down evenly using your fingers or the back of a measuring cup to create a smooth, even layer.
5. Bake the shortbread base in the preheated oven for 20-25 minutes, or until it is lightly golden around the edges. Keep an eye on it to avoid over-baking.
6. Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, lift the shortbread out using the parchment paper and let it cool completely on a wire rack.

Making the Salted Caramel Layer

1. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir continuously until the mixture is smooth and the butter has melted.
2. Once the mixture starts to boil, stop stirring and let it boil for about 5 minutes without stirring. This will help the caramel thicken. You’ll notice it bubbling and changing color slightly.
3. After 5 minutes, remove the saucepan from the heat and stir in the vanilla extract and sea salt. Be careful, as the mixture will bubble up a bit when you add the salt.
4. Let the caramel cool for about 10 minutes before pouring it over the cooled shortbread base. Use a spatula to spread it evenly across the surface.
5. Allow the caramel to set at room temperature for about 30 minutes, or you can place it in the refrigerator to speed up the process.

Preparing the Chocolate Topping

1. While the caramel is setting, melt the semi-sweet chocolate chips and unsalted butter together. You can do this in a microwave-safe bowl in the microwave in 30-second intervals, stirring in between, until smooth. Alternatively, you can use a double boiler on the stove.
2. Once melted, let the chocolate cool slightly before pouring it over the set caramel layer. Use a spatula to spread it evenly, ensuring it covers the entire surface.
3. Before the chocolate sets, sprinkle a pinch of sea salt over the top for that perfect salted caramel flavor.
4. Let the chocolate topping set at room temperature for about 1 hour, or you can refrigerate it for about 30 minutes to speed up the process.

Assembling and Serving

1. Once everything is set, carefully lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board.
2. Using a sharp knife, cut the bars into squares or rectangles

Conclusion:

In conclusion, these Salted Caramel Shortbread Bars are an absolute must-try for anyone who loves a delightful combination of sweet and salty flavors. The buttery shortbread base perfectly complements the rich, gooey caramel, while the sprinkle of sea salt elevates the taste to a whole new level. Whether you’re looking for a decadent dessert to impress your guests or a sweet treat to enjoy with your afternoon coffee, these bars are sure to satisfy your cravings. For serving suggestions, consider pairing these bars with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. You can also experiment with variations by adding chopped nuts, such as pecans or walnuts, for an extra crunch, or drizzling some melted chocolate on top for a luxurious finish. The possibilities are endless! I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you’ve made these Salted Caramel Shortbread Bars, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of baking together!

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