Shortbread and salted caramel are a match made in heaven, and these bars combine the buttery flavor of shortbread with the salty-sweetness of caramel for a delightful treat. Perfect for snacking or dessert!
Ingredients: For the Shortbread:
- 10 tbsp salted butter, melted
- 1/2 cup sugar
- 1 egg yolk, whisked
- 1 2/3 cups flour
For the Caramel:
- 14 tbsp butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 1 tsp salt
- 1/4 cup heavy cream
- 2 tsp pure vanilla extract
- Coarse salt for dusting
Preparation:
- Line an 8×8 pan with parchment paper, leaving the edges hanging over the two sides.
- For the shortbread: In a bowl, combine melted butter, sugar, and flour.
- Let cool slightly, then add in beaten egg. Stir until combined.
- Press dough into the prepared pan. Refrigerate for 30 minutes.
- Bake at 350°F for 25 minutes or until it begins to brown. Let cool.
- For the caramel: In a sturdy saucepan, combine all caramel topping ingredients except vanilla.
- Bring to a boil and stir until sugars are dissolved and the mixture is well combined.
- Using a candy thermometer or the cold water test, cook the mixture until it reaches the soft ball stage.
- Remove from heat and stir in the vanilla. Cool slightly, then pour over the shortbread.
- Sprinkle with coarse salt and refrigerate for several hours.
- Once chilled, cut into 64 1-inch squares. Store covered in the refrigerator for up to ten days.
Source : allrecipes