Description
Soft, buttery shortbread layers filled with gooey, salted caramel. These dessert bars melt in your mouth and are perfect for parties, holidays, or anytime you crave something extra indulgent.
Ingredients
For the Shortbread Dough
-
1 cup (225 g) unsalted butter, softened
-
½ cup (100 g) granulated sugar
-
½ cup (100 g) brown sugar
-
1 tbsp vanilla extract
-
2 cups (250 g) all-purpose flour
-
½ tsp salt
For the Salted Caramel Filling
-
1 cup (300 g) thick caramel sauce (like dulce de leche or caramel topping)
-
3 tbsp heavy cream
-
½ tsp sea salt (or more to taste)
Instructions
1. Prepare the Dough
-
Preheat oven to 350°F (175°C).
-
Line an 8×8-inch baking pan with parchment paper.
-
In a bowl, beat butter, granulated sugar, brown sugar, and vanilla until fluffy (1–2 minutes).
-
Add flour and salt. Mix until a soft dough forms.
2. Layer the Shortbread
-
Press 2/3 of the dough into the bottom of the pan.
-
Bake for 15 minutes, just until lightly golden.
3. Make the Caramel Filling
-
In a bowl, mix caramel sauce, heavy cream, and sea salt.
-
Stir until smooth.
4. Assemble the Bars
-
Pour caramel mixture over the baked shortbread base.
-
Crumble the remaining 1/3 dough over the caramel in small chunks.
-
Do not press — crumbles create the perfect texture.
5. Bake
-
Return to the oven and bake for 25–30 minutes, until the top is lightly golden and the caramel is bubbling around the edges.
6. Cool & Serve
-
Let the bars cool at least 1–2 hours before slicing.
-
For clean slices, chill in the fridge for 30 minutes.
Notes
-
Don’t skip cooling — the bars need time to set.
-
Use thick caramel (not thin ice-cream topping) for best texture.
-
The crumble topping should be uneven — it creates the classic look.
-
If your caramel is very thick, microwave 10 seconds to loosen.