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Salted Caramel Shortbread Bars Recipe

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This recipe for Salted Caramel Shortbread Bars is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
½ cup sugar
½ tsp salt
5 oz unsalted butter, melted
1 egg yolk, whisked
1⅔ cup all purpose flour
Caramel Layer:
1 cup unsalted butter
1 cup lightly packed brown sugar
⅓ cup light corn syrup
1 tsp salt
¼ cup sugar
¼ cup heavy cream
2 tsp vanilla
course sea salt
Directions:
Directions:
Preheat oven to 350º. Line bottom of a 9" x 9" pan with parchment paper making sure the paper hangs over sides of the pan. Spray paper with nonstick cooking spray.
In a large bowl, stir the sugar, salt and melted butter with a fork. Add the egg yolk and mix well. Add four and stir until the crust is moist clumps. Transfer dough into lined pan and press down to make an even layer.
Refrigerate crust for 15-20 min. Bake for 25 minutes or until lightly golden. Let cool completely.
Topping: Combine butter, brown sugar, corn syrup, salt, sugar and cream in a medium saucepan. Be sure to use a pan where the mixture can triple in size. Bring the mixture to a boil, stirring occasionally; make sure all sugar is dissolved. Once boiling, cook, stirring occasionally until it reaches a firm ball stage- or 250º.
Remove from heat and stir in vanilla. Pour caramel onto shortbread. Let sit for 2-3 hrs at room temperature.
Note: if you put it in the fridge, you will need to wait until it reaches room temperature before you can cut it.
Once the caramel is set, remove bars from pan by lifting out with the paper as a whole. Cut into small squares or rectangles, sprinkle lightly with course salt or salt flakes.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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