Salted Caramel Shortbread Bars
Indulge in the delightful experience of making Salted Caramel Shortbread Bars, a dessert that beautifully balances sweet and savory. With a crumbly buttery shortbread base, luscious caramel filling enriched with vanilla, and a smooth dark chocolate topping, each bite is a celebration of flavor. Topped with a sprinkle of flaky sea salt, these bars are perfect for any gathering, sparking joy and conversation among friends and family. Whether enjoyed at home or shared at a potluck, this recipe promises to create memorable moments filled with warmth and connection.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- Pinch of salt
- 1 cup unsalted butter, cubed (for caramel layer)
- 1 cup sugar (for caramel)
- 4 tbsp light corn syrup
- 2 (14oz) cans sweetened condensed milk
- 3–4 tbsp apple cider (as bourbon substitute)
- 1 ½ tsp vanilla or vanilla bean paste (for caramel)
- 8 oz high-quality dark chocolate, finely chopped
- 1 tsp light corn syrup (for chocolate layer)
- ½ cup unsalted butter, cubed (for chocolate layer)
- 1 tsp coarse flaky sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together 1 cup softened unsalted butter, 2/3 cup sugar, and 1 tsp vanilla until fluffy.
- Gently fold in 2 ¼ cups all-purpose flour and a pinch of salt until just combined.
- Spread the dough into a lined 9×13-inch baking pan and bake for 20 minutes until golden around the edges.
- For the caramel filling, combine 1 cup cubed unsalted butter, 1 cup sugar, and 4 tbsp corn syrup in a saucepan over medium heat; stir until melted.
- Add two cans sweetened condensed milk, 3-4 tbsp apple cider, and 1½ tsp vanilla; bring to a gentle boil for about five minutes while stirring.
- Pour the caramel over the baked shortbread layer and return to the oven for another 15-20 minutes.
- Melt together 8 oz dark chocolate, ½ cup cubed unsalted butter, and 1 tsp corn syrup using a double boiler; pour over the cooled caramel layer.
- Sprinkle with flaky sea salt and refrigerate for at least two hours before cutting into squares.
Nutrition
- Serving Size: 1 square (50g)
- Calories: 227
- Sugar: 18g
- Sodium: 78mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 31mg