"How to Make Salted Caramel Shortbread Bars That Taste Like a Bakery Treat"
Looking for a straightforward treat to bake at home? Consider trying your hand at salted caramel shortbread bars. They combine crisp, buttery shortbread with a chewy layer of caramel and a thin chocolate topping. This recipe balances sweetness with a hint of salt, making it a great option for those who find standard desserts too sugary. If you love trying delightful flavor combinations, you might also want to explore our postal blondies, which make for an equally satisfying treat.
The process is simple and doesn’t require advanced baking skills. You’ll need three distinct layers: shortbread, caramel, and chocolate. Each layer requires a bit of attention, but following the steps below ensures success. Prepare all your ingredients before starting to save time. For something equally pleasant to complement these bars, why not check out our postal brownies collection?
What you’ll need:
- 220g unsalted butter (cold and cubed – for shortbread)
- 100g caster sugar
- 300g plain flour
- 1 tin (397g) condensed milk
- 100g light brown sugar
- 100g unsalted butter (for caramel layer)
- Pinch of sea salt
- 200g dark chocolate
- Optional: extra sea salt for topping
For the shortbread:
Preheat your oven to 180°C (160°C fan). Lightly grease a 20cm x 20cm baking tin and line it with baking parchment. Leave extra parchment overhanging so you can lift the shortbread out later.
Mix the cubed butter, caster sugar, and flour in a large bowl using your fingertips or a pastry cutter. Combine until the mixture resembles breadcrumbs.
Press this mixture firmly into the tin to form an even layer. Prick the surface lightly with a fork and bake for 20 minutes, or until pale golden. Remove from the oven and set aside to cool in the tin.
For the caramel:
Add the condensed milk, light brown sugar, and butter to a medium saucepan. Heat gently over a low flame. Stir constantly to prevent the mixture from sticking and burning.
The mixture will thicken as it cooks. Once it starts to pull away from the sides of the pan, remove it from the heat. Stir in a pinch of sea salt. If caramel treats are a favorite in your household, don’t forget to try out our bestselling cookie delivery box for more indulgent delights.
Pour the caramel evenly over the cooled shortbread layer. Use a spatula to smooth the surface, ensuring an even spread. Allow it to cool completely at room temperature before proceeding.
For the chocolate layer:
Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is smooth and free of lumps.
Pour the molten chocolate over the caramel layer. Tilt the tin gently to help the chocolate spread evenly. Sprinkle with extra sea salt if desired.
Chill the tray in the fridge until the chocolate has set. Avoid leaving it too long, as this may make slicing difficult.
To slice and serve:
Remove the entire block from the tin using the overhanging parchment. Place it on a cutting board.
Run a sharp knife under hot water, then dry it thoroughly. Cut the block into squares or rectangles according to your preference. A warm knife makes clean cuts without cracking the chocolate.
Tips for success:
- Chill your hands briefly under cold water before rubbing butter into the flour. This prevents the butter from melting too quickly.
- Stir the caramel constantly. Burnt bits are difficult to remove and will affect the overall flavour.
- Use good-quality dark chocolate. Avoid overly sweet options, as they may overpower the caramel.
How to store:
Keep your salted caramel shortbread bars in an airtight container. Store them in a cool, dry place for up to five days. For longer storage, keep them in the fridge. Allow them to come to room temperature before serving to soften the caramel.
Why try this recipe?
- It requires common ingredients that are easy to find in most supermarkets.
- Each layer can be made ahead of time to fit your schedule.
- The finished bars are suitable for gatherings, gifts, or a personal treat.
When will you give it a go? These bars are easy to customise. Experiment freely by adding nuts or swapping the chocolate variety. You’ll have a versatile recipe that works for numerous occasions.
Let me know if you'd like further refinements!
