It wouldn’t be Fall without a caramel recipe. I think you will like these salted caramel shortbread bars as they are easy to make and easier to eat. They didn’t last very long around here, so I think they were a hit.
Salted Caramel Shortbread Bars
Crust: 2 C butter (room temp), 1 C sugar, 1 1/2 C powdered sugar, 2 TB vanilla and 4 C flour.
Filling: Homemade salted Caramel or 1 bag of caramel bits, 1/3 C cream, 1/2 TB vanilla and 1 TB sea salt.
Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper. Trust me on this. It will be a lot easier to get out of pan and cut.
Combine butter and sugar mix until creamy. Add vanilla and beat more. Slowly add flour on low speed ( so you don’t end up with a mess) and mix until a smooth, soft dough ball is created.
Press almost half of the dough into the baking pan and bake for about 25 minutes until the dough turns a nice light golden color.
If you are not making your own caramel sauce, melt caramels and cream in the microwave for one minute at a time. Once melted and smooth, add vanilla.
Once the bottom crust is done baking, pour your caramel sauce over the crust. Sprinkle with sea salt and crumble remaining dough over the top. continue baking until filling is bubbly and the topping is firm, about 30 minutes. Let cool completely before cutting.
*Don’t skimp here and use store bough caramel syrup. If its too thin, you will not be able to taste much of the caramel. You wanted it nice and thick!
If you are looking for other great caramel recipes of ours, check out or blog