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Caramel shortbread bars served
Delicious caramel cookie bars for home baking

Salted Caramel Shortbread Bars

Author: Flavelo
Recipes Cakes and Desserts
This dessert is a masterpiece of textures: a crumbly, buttery shortbread base topped with a dense, chewy caramel layer. The two layers require different techniques. The secret to the dough is cold butter and quick work, while the caramel needs patience and precise heat so the sugar transforms into a deep amber flavor bomb without burning.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine British (Millionaire's Shortbread Style)

Ingredients

Equipment Needed

  • Baking pan (approx. 8x8 inch)
  • Heavy-bottomed saucepan - for even heat distribution for caramel
  • Fork - for docking the dough

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

For the dough, rub the cold butter into the flour, sugar, and a pinch of salt, then quickly knead with the egg. Press into a parchment-lined baking pan.

Tip: The heat of your hands melts the butter, so work fast. If butter melts, the crust will be hard, not flaky.
2 ✓

Prick the dough with a fork and bake at 350°F (180°C) for about 15-20 minutes until pale golden. Let cool.

Tip: Steam escapes through holes, keeping the crust flat.
3 ✓

For the caramel, combine brown sugar, cream, vanilla, and a pinch of salt in the saucepan. Bring to a boil over medium heat, stirring constantly.

Tip: Brown sugar's molasses content gives deeper flavor and color.
4 ✓

Cook caramel on low heat for 10-15 minutes until thickened and pulling away from the pot (soft ball stage, ~240°F).

Tip: Drop a bit into cold water; if it forms a soft ball, it's ready.
5 ✓

Pour hot caramel over the crust, smooth it, and refrigerate for at least 2 hours to set fully.

Tip: Time and cold are needed to stabilize the crystal structure.
6 ✓

Slice into squares with a hot knife.

Tip: A warm knife cuts through caramel cleanly without cracking the crust.

Recipe FAQ

Why is the caramel runny?
You didn't cook it long enough. Sugar needs to reach a certain temp (approx 240-245°F) to set properly upon cooling.
Why did it crystallize?
Sugar crystals stuck to the pot walls fell back in, starting a chain reaction. Use a wet brush to clean pot walls while cooking.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter (cold)
  • 1/4 cup Granulated Sugar
  • 1 large Egg
  • 3/4 cup Heavy Cream
  • 3/4 cup Packed Brown Sugar
  • 1 pinch Salt
  • 1 tsp Vanilla Extract