The perfect combination of savory and sweet, this recipe—stolen from my sweet sister (did ya hear that, Jen?)—is beyond mouth-watering. A layer of rich, buttery salted caramel topping on a light, flaky and oh so delicious shortbread—how in the world could you go wrong? This sweet treat is always (yes, I said always) a hit, so come armed with the recipe for your fellow caramel shortbread cravers.
Yield: Serves 12
Ingredients
Shortbread Crust
- 1 cup butter
- 2 cups all-purpose flour
- ½ cup confectioner’s sugar
- pinch of salt
Salted Caramel Layer
- 1 cup butter (2 sticks)
- ¼ cup granulated sugar
- 1¼ cup packed brown sugar
- ¾ cup light corn syrup
- 1 teaspoon sea salt
- ¼ cup half and half
- 2 teaspoons vanilla extract
Instructions
Shortbread Crust
- Preheat oven to 325º F.
- Mix together butter, flour, confectioner’s sugar, and salt.
- Press into the bottom of a 9×13-inch baking pan.
- Bake for approximately 15 minutes, or until lightly golden brown. Set aside to cool as you prepare the caramel.
Salted Caramel Layer
- To prepare the caramel, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.
- Cook over low to medium heat until the caramel has reached a warm golden brown color and has reached the 250º F on a candy thermometer, or the hard ball stage.
- Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
- Pour onto prepared shortbread crust and allow to cool for about 10 minutes. Cover with plastic and place into the refrigerator for 1-3 hours to overnight to allow caramel to firm.
- Store in the refrigerator to keep the caramel firm, recommended.
- Remove from the refrigerator about 20 minutes before ready to serve.
YUM! More recipes to satisfy:
- Steel-Cut Oats with Crème Fraîche, Raisins, & Pistachios
- Sticky Orange Drumsticks
- Baked Zucchini Fries
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