Salted Caramel Shortbread is a delightful treat that perfectly balances sweet and savory flavors, making it an irresistible dessert for any occasion. As I take a bite of this buttery shortbread topped with rich, gooey salted caramel, I am transported to a world of indulgence that is hard to resist. This recipe has its roots in traditional Scottish baking, where shortbread has been cherished for centuries. The addition of salted caramel elevates this classic dessert, creating a harmonious blend of textures and tastes that keeps everyone coming back for more.
People love Salted Caramel Shortbread not just for its delicious flavor, but also for its melt-in-your-mouth texture and the convenience of preparation. Whether youre hosting a gathering or simply treating yourself, this recipe is sure to impress. Join me as we explore the steps to create this delectable dessert that will surely become a favorite in your home!
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) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt (plus more for sprinkling)
- For the Chocolate Topping:
- 8 ounces (225g) semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Preparing the Shortbread Base
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- 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 3-4 minutes.
- 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.
- 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.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Keep an eye on it to avoid over-baking. Once done, remove it from the oven and let it cool in the pan on a wire rack.
Making the Salted Caramel Layer
- While the shortbread is cooling, prepare the salted caramel. In a medium saucepan, add the granulated sugar and place it over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts and turns a deep amber color. This should take about 5-7 minutes.
- Once the sugar has melted, carefully add the butter pieces. The mixture will bubble up, so be cautious. Stir until the butter is fully melted and combined.
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so be careful. Keep stirring until the caramel is smooth and well combined.
- Remove the saucepan from the heat and stir in the sea salt. Taste the caramel and adjust the salt if necessary. If you like a stronger salted flavor, feel free to add a bit more.
- Pour the warm salted caramel over the cooled shortbread base, spreading it evenly with a spatula. Let it sit at room temperature for about 30 minutes to set slightly.
Preparing the Chocolate Topping
- While the caramel is setting, prepare the chocolate topping. In a heatproof bowl, combine the chopped semi-sweet chocolate and the tablespoon of unsalted butter.
- Set the bowl over a saucepan of simmering water (double boiler method) or microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once melted, remove the bowl from the heat and let it cool for a few minutes. This will help prevent the chocolate from melting the caramel layer when poured on top.
Assembling the Salted Caramel Shortbread
- Once the caramel has set slightly and the chocolate has cooled, pour the melted chocolate over the caramel layer. Use a spatula to spread it evenly across the top.
- Sprinkle a pinch of sea salt over the chocolate layer for that extra touch of flavor and presentation.
- Refrigerate the assembled shortbread for at least 2 hours, or until the chocolate is fully set. This will make it easier to cut into squares.
- Total Time: 175 minutes
- Yield: 16 squares 1x
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt (plus more for sprinkling)
- 8 ounces (225g) semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- 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 3-4 minutes.
- 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.
- 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.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Keep an eye on it to avoid over-baking. Once done, remove it from the oven and let it cool in the pan on a wire rack.
- While the shortbread is cooling, prepare the salted caramel. In a medium saucepan, add the granulated sugar and place it over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts and turns a deep amber color. This should take about 5-7 minutes.
- Once the sugar has melted, carefully add the butter pieces. The mixture will bubble up, so be cautious. Stir until the butter is fully melted and combined.
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so be careful. Keep stirring until the caramel is smooth and well combined.
- Remove the saucepan from the heat and stir in the sea salt. Taste the caramel and adjust the salt if necessary. If you like a stronger salted flavor, feel free to add a bit more.
- Pour the warm salted caramel over the cooled shortbread base, spreading it evenly with a spatula. Let it sit at room temperature for about 30 minutes to set slightly.
- While the caramel is setting, prepare the chocolate topping. In a heatproof bowl, combine the chopped semi-sweet chocolate and the tablespoon of unsalted butter.
- Set the bowl over a saucepan of simmering water (double boiler method) or microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once melted, remove the bowl from the heat and let it cool for a few minutes. This will help prevent the chocolate from melting the caramel layer when poured on top.
- Once the caramel has set slightly and the chocolate has cooled, pour the melted chocolate over the caramel layer. Use a spatula to spread it evenly across the top.
- Sprinkle a pinch of sea salt over the chocolate layer for that extra touch of flavor and presentation.
- Refrigerate the assembled shortbread for at least 2 hours, or until the chocolate is fully set. This will make it easier to cut into squares.
- For best results, ensure that the butter is softened to room temperature before starting.
- Adjust the amount of sea salt in the caramel to your taste preference.
- These bars can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Conclusion:
In conclusion, this Salted Caramel Shortbread recipe is an absolute must-try for anyone who loves the perfect balance of sweet and salty flavors. The buttery shortbread base, combined with the rich, gooey salted caramel, creates a delightful treat that is sure to impress your family and friends. Whether youre serving it at a special occasion, a cozy gathering, or simply indulging yourself, these bars are guaranteed to be a hit. For serving suggestions, consider pairing these delicious shortbread bars with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. You can also experiment with variations by adding a sprinkle of sea salt on top for an added crunch or drizzling some melted chocolate over the caramel layer for a chocolatey twist. The possibilities are endless! I encourage you to give this Salted Caramel Shortbread recipe a try and experience the joy of creating something truly special in your kitchen. Once youve made it, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Lets spread the love for this delightful treat together! Print
Salted Caramel Shortbread: The Ultimate Indulgent Treat You Need to Try
Description
Savor the rich layers of these Salted Caramel Shortbread Bars, featuring a buttery shortbread base topped with a luscious salted caramel and a smooth chocolate finish. Perfect for a sweet treat any time!
Ingredients
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