I love shortbread. I love caramel. I’m even learning to appreciated salt on my caramel. So why not combine the three?
This is a quick and simple recipe that will earn you many rave reviews!
Salted Caramel Shortbread Bars
For the Shortbread
1 cup flour
1/4 cup granulated sugar
1 stick of butter
1 tsp. vanilla
Preheat oven to 350 degrees.
Cream together sugar and butter. Stir in flour and vanilla. Press into a greased (spray with Pam) 8×8 baking pan. Bake until shortbread is set but not brown (about 10-13 minutes). Remove from oven and let cool slightly before pouring on caramel layer.
For the caramel layer
1 sticks butter, cut into pieces
1/2 cup sugar
2 tbsp. light corn syrup
1 (14 oz.) cans sweetened condensed milk
To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. Make sure you use a heavy-duty saucepan or you’ll have burnt bits in your caramel.
When cool (I stuck mine in the fridge to hurry things along) sprinkle with sea salt. Cut into squares and enjoy!
She Who Needs to Stock up on Sweetened Condensed Milk
