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
Scale
- 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
Instructions
- 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.
Notes
- 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