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

  1. Preheat oven to 325º F.
  2. Mix together butter, flour, confectioner’s sugar, and salt.
  3. Press into the bottom of a 9×13-inch baking pan.
  4. Bake for approximately 15 minutes, or until lightly golden brown. Set aside to cool as you prepare the caramel.

Salted Caramel Layer

  1. To prepare the caramel, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.
  2. 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.
  3. Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
  4. 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.
  5. Store in the refrigerator to keep the caramel firm, recommended.
  6. Remove from the refrigerator about 20 minutes before ready to serve.

 

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