These salted caramel shortbread bars are dangerously delicious and likely to become a household favorite.
Salted Caramel Shortbread Bars: A Top Holiday Treat
With December here, my stand mixer is always within reach. Baking during the holidays is one of my favorite ways to celebrate — I save calorie counting for January and enjoy every buttery bite through the season.
I’ve teamed up with friends from Instagram for a virtual cookie swap. After you make these salted caramel shortbread bars, scroll down to find more recipes from the group.
These bars are richly buttery, satisfyingly flaky, and simple to make — they only require a bit of attentive stirring when preparing the caramel. Below are tips to help you achieve the best results.
How to Make the Best Shortbread Base
Shortbread is one of my favorite holiday cookies. The classic trio of butter, sugar, and flour is irresistible, and I prefer using salted butter for a subtle savory balance. The shortbread layer is the perfect foundation for the salted caramel topping.
For a lighter texture, you can substitute powdered sugar, though this recipe works very well with granulated sugar. When making shortbread, use cold butter and handle the dough as little as possible — shortbread benefits from a gentle touch, much like pie crust.
Troubleshooting: If the Caramel Doesn’t Set
Caramel can seem intimidating, but this version is forgiving and doesn’t require a candy thermometer. The method is based on a simple four-ingredient soft caramel approach.
Keep the caramel mixture moving: whisk continuously while it heats so the ingredients warm evenly and don’t scorch. Stay nearby while it simmers — the bottom of the pan can burn quickly if unattended.
Watch for visual cues to know when it’s ready. The mixture will thicken, take on a deep caramel color, and begin to pull away from the sides of the pot. If it still looks pale and isn’t pulling away, give it a few more minutes. A useful rule of thumb is to continue whisking 2–3 minutes after you think it’s done to ensure proper setting once poured over the shortbread.
If you prefer a pourable caramel for dipping, try a slow-cooker condensed milk caramel for a smooth sauce.
The Recipe
Caramel Shortbread Bars
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Ingredients
- FOR THE SHORTBREAD
- 1 cup 2 sticks salted butter
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- FOR THE CARAMEL
- 3/4 cup 1 1/2 sticks butter
- 1/2 cup granulated sugar
- 3 tablespoons light corn syrup
- 14 oz. sweetened condensed milk
- sea salt for topping
Instructions
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Preheat oven to 325°F (163°C).
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Prepare the shortbread: In a large bowl, cream 1 cup (2 sticks) salted butter with 3/4 cup granulated sugar until light and fluffy.
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Mix in 2 cups all-purpose flour and beat until combined. Press the dough evenly into a 13×9-inch baking dish.
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Bake for about 25 minutes, or until the shortbread is golden brown. While it bakes, make the caramel.
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In a medium saucepan, melt 3/4 cup (1 1/2 sticks) butter over low heat. Add 1/2 cup granulated sugar and whisk until dissolved.
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Increase heat to high and add 14 oz sweetened condensed milk and 3 tablespoons light corn syrup.
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Bring the mixture to a full rolling boil that continues when stirred.
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Reduce heat to a steady simmer (medium-low) and whisk continuously for 10–15 minutes, until the mixture turns a caramel color and begins to pull away from the pot. Continuous whisking prevents burning—do not remove early or the caramel may not set.
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When both layers are ready, pour the hot caramel over the baked shortbread and spread evenly with a spatula. Chill in the freezer for about 1 hour to set.
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Remove from the freezer, sprinkle with sea salt, cut into small squares, and serve.
Notes
If your pot isn’t nonstick, an electric mixer with a whisk attachment can help continuously stir the caramel and save arm fatigue.