Salted Caramel Bars

FacebookTwitterGoogle+PinterestShare

Salted Caramel Bars make a great addition to any holiday dessert buffet.

A layer of rich, buttery salted caramel topping on a light, flaky and oh so delicious shortbread crust – how in the world could THAT be wrong?

Honestly though, I’ve had a little bit of an addiction to making caramel lately – specifically salted caramel – and these bars are the perfect way to share my addiction with others.

These salted caramel bars make a wonderful dessert to take to a friend’s house throughout the holidays or to an office party or even to a church potluck. Just be ready with the recipe, because everytime I’ve taken these bars somewhere, I’ve always been asked multiple times how to make them and have sent email after email with the recipe for these babies.

Luckily, from here on out I can simply reply, “Yes, they are on the blog.”

 

To keep the salted caramel firm, I store the bars in the refrigerator until about 20 minutes before I plan to serve them. If you have to leave them out longer, it won’t hurt anything, the salted caramel will just be a much softer texture. You can decide how you like them best, but I wouldn’t advise eating them straight out of the refrigerator. The caramel will be a bit too sticky at that point until they’ve warmed a bit.

Of course, if you are really desperate and they’ve been in the refrigerator, I have been known to pop one into the microwave for about 10 seconds.

Desperate times call for desperate measures.

Also, I’ve found that they are more easily eaten if you cut them into smaller bars, about 2-inches. If you plan to serve larger bars, I recommend serving them with a fork to eat similar to my caramel pie.

Here’s the recipe for my salted caramel bars. I hope you love them as much as we do!

5.0 from 4 reviews
Salted Caramel Bars Recipe
 
Prep time
Cook time
Total time
 
Salted Caramel Shortbread Bars make a great addition to any dessert buffet.
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Shortbread Crust
  2. Preheat oven to 325º F.
  3. Make shortbread crust according to directions. Set aside to cool as you prepare the caramel.
  4. Salted Caramel Layer
  5. To prepare the caramel, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.
  6. 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.
  7. Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
  8. 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.
  9. Store in the refrigerator to keep the caramel firm, recommended.
  10. Remove from the refrigerator about 20 minutes before ready to serve.
Notes
Prep time does not include time for chilling salted caramel shortbread bars in the refrigerator for caramel to firm before serving.

 

Enjoy!
Robyn xo

DISCUSS

    • 6

      says

      Thanks so much, Lori. I would too! I could also totally stuff them into the back of the refrigerator and conveniently “forget” about them so I had the whole thing to myself! :)

  1. 13

    says

    All I needed to hear was the words salted caramel and you had me drooling. I’m pretty sure there’s a Pavlov’s dog theory in there somewhere. Love the idea of serving these on the shortbread crust. Sounds delish :).

    • 28

      says

      Hi Dru,
      I generally just cut them in the pan using a very sharp knife and then lift them out with a small turner. I’ve also made them in a pan lined with a piece of buttered parchment paper that hangs over the edge about two inches for ease in lifting them out to cut into larger bars.

  2. 29

    Angela says

    These are dangerous, but oh so yummy! The kind of yummy treat I can only make once a year! Thanks for the wonderful recipe!

  3. 30

    Fionavar says

    Umm what’s this about “prepare the shortbread crust”? That is definitely not an instruction on how to do anything….

  4. 32

    Wendy says

    My husband is on a salted caramel kick at the moment. These bars were a hit. I let the bars cool, topped with melted chocolate almond bark and returned to the refrigerator. They were delicious and are definitely going into my recipe box so I can make them again. I loved the flaky shortbread crust and he loved the gooey caramel. Thanks for sharing!

  5. 33

    Shellina says

    Hi Robyn … Quick question are you suppose to stir the caramel while waiting for it to get to the 250 F temp? And what do you mean when you say: To prepare the caramel, mix all ingredients through half and half in a heavy bottomed, 3-4 quart saucepan.

    I don’t get the though half and half part .. what it that suppose to mean? I made this last night and was stirring to start with then the last 10 or so mins I stopped stirring .. but I don’t think I did it right, cuz this morning my caramel is rock hard. I put all the in ingredients including the half and half .. once it reached the 250 F temp I took off heat and added the vanilla. What is the approximate time that you cook the caramel for, if you could give me an idea. I would really love to make it again and hopefully get it right, because it looks so delish and I really want to try it. Thanks for the great recipe :)

  6. 35

    Joelle says

    Have you ever tried freezing these to be used at a later time? I made them last Christmas and they were a big hit. I’m making them again this year but want them to last through the holiday season. Wasn’t sure if I made them now, if I could freez them for a couple weeks or if they would end up getting soggy.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: