Salted Caramel Shortbread Bars
A delightful combination of crisp shortbread, creamy caramel, and rich chocolate that melts in your mouth. Perfect for families and gatherings.
Ingredients
For the Shortbread Layer
- 1 cup unsalted butter, at room temperature Make sure butter is at room temperature for best mixing results.
- 2 ⅓ cups all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup oat flour Can substitute with all-purpose flour.
- 1 large egg yolk
- ¼ tsp salt
- 1 tsp vanilla extract
For the Caramel Layer
- 2 cans (14 oz) sweetened condensed milk
- 1 cup light brown sugar
- ⅓ cup light corn syrup Can substitute with honey or maple syrup.
- 14 Tbsp salted butter, cut into small cubes
- 1 tsp vanilla extract
For the Chocolate Ganache Layer
- 2 cups semi-sweet or dark chocolate Or substitute with milk chocolate for a sweeter flavor.
- ½ cup heavy cream
- to taste Sea salt (for sprinkling) Optional.
Instructions
Preparation
- Preheat your oven.
- Mix the ingredients for the shortbread layer and press it into a baking dish. Bake until lightly golden.
Making the Caramel
- In a saucepan, combine the sweetened condensed milk, light brown sugar, corn syrup, and salted butter. Stir until smooth and cook over low heat until thickened.
- Pour the caramel over the shortbread base and let it cool.
Finishing with Ganache
- Melt the chocolate and heavy cream together to create the ganache.
- Spread the ganache over the cooled caramel layer and let everything set.
Serving
- Sprinkle with sea salt for a delicious sweet and salty balance. Cut into bars and enjoy!
Notes
Store bars in an airtight container in the refrigerator for up to a week. They can be frozen wrapped in plastic wrap for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 18g
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