Submitted by:
Recipe Image

Preparation time: 20
Cooking time: 25

Difficulty: Easy - for beginners
Serves: 12


1 recipe shortbread crust
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


Shortbread Crust
Preheat oven to 325º F.
Make shortbread crust according to directions. 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.
Prep time does not include time for chilling salted caramel shortbread bars in the refrigerator for caramel to firm before serving.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.