When it comes to desserts that hit all the right notes, few can compete with the delightful combination of buttery shortbread, rich caramel, and a sprinkle of sea salt. These Salted Caramel Bars are the perfect treat for any occasion, whether it’s a cozy family gathering, a festive celebration, or just a sweet indulgence for yourself. The layers of flavor and texture create an experience that’s both comforting and sophisticated. Let’s dive into this mouthwatering recipe that is sure to impress your friends and family.
Why This Recipe Is Reliable
This recipe has stood the test of time, combining simple ingredients and straightforward steps to create a dessert that is both accessible and indulgent. The shortbread crust lays a buttery foundation, while the rich salted caramel filling adds depth and sweetness. With clear instructions and a few tips, you’ll be able to replicate this treat with ease. Whether you’re a seasoned baker or a novice in the kitchen, you can trust this recipe to deliver delicious results every time.
What Goes In
- 1 shortbread crust – This buttery base provides a perfect contrast to the rich caramel.
- 1 cup butter (2 sticks) – Essential for the shortbread and creates that melt-in-your-mouth texture.
- 1 cup granulated sugar – Adds sweetness and helps achieve a nice caramel color.
- 1 cup packed brown sugar – Deepens the flavor profile of the caramel.
- 1/2 cup light corn syrup – Contributes to the smooth consistency of the caramel.
- 1 teaspoon sea salt – Enhances the flavor and balances the sweetness.
- 1/2 cup half and half – Adds creaminess to the caramel mixture.
- 2 teaspoons vanilla extract – A classic addition that complements the caramel beautifully.
Kitchen Gear Checklist
- 9×13 inch baking dish – Perfect size for our salted caramel bars.
- Mixing bowls – For combining ingredients easily.
- Whisk and spatula – Essential tools for mixing and smoothing out the caramel.
- Parchment paper – Helps with easy removal of the bars from the baking dish.
- Measuring cups and spoons – Accurate measurements are key in baking.
- Candy thermometer (optional) – Helps ensure the caramel reaches the perfect temperature.
Step-by-Step: Salted Caramel Bars
Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add in 2 cups of all-purpose flour and a pinch of salt, mixing until just combined. Press the dough evenly into the bottom of your greased 9×13 inch baking dish. Bake for 20 minutes or until golden brown. Remove from the oven and set aside to cool.
Step 2: Make the Salted Caramel
In a medium saucepan over medium heat, combine 1 cup packed brown sugar, 1/2 cup light corn syrup, and 1 cup of heavy cream (substituting with 1/2 cup half and half if preferred). Stir until the mixture is well combined. Bring it to a gentle boil, stirring constantly. If you have a candy thermometer, aim for 240°F (soft ball stage).
Step 3: Add Flavor
Once the caramel reaches the right temperature, remove it from heat. Stir in 2 teaspoons of vanilla extract and 1 teaspoon of sea salt. Be careful as the mixture may bubble up slightly.
Step 4: Assemble the Bars
Pour the caramel over the cooled shortbread crust, spreading it evenly. Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until the caramel is set.
Step 5: Slice and Serve
Once the caramel has set, lift the bars out of the dish using the parchment paper. Slice them into squares or rectangles, and sprinkle a little extra sea salt on top for an added touch. Enjoy your delicious Salted Caramel Bars!
What to Use Instead
- Butter: You can substitute with margarine if preferred.
- Half and half: Use heavy cream or a non-dairy milk alternative for a lighter version.
- Corn syrup: Maple syrup works as a great alternative for a different flavor twist.
- Granulated sugar: Coconut sugar can be used for a more natural sweetener.
Slip-Ups to Skip
- Don’t rush the caramel cooking process. If cooked too quickly, it can burn or become grainy.
- Ensure you measure your ingredients accurately for the best results.
- Let the caramel set fully in the refrigerator before cutting to avoid a gooey mess.
- Be cautious with the hot caramel; it can cause burns if it splashes.
Storing Tips & Timelines
The Salted Caramel Bars can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator, where they can last for up to a week. If you wish to freeze them, wrap individual bars tightly in plastic wrap and then in foil. They can be frozen for up to 3 months. Just make sure to thaw them in the fridge before enjoying!
Troubleshooting Q&A
What if my caramel is too hard?
If your caramel sets too hard, it may have been cooked to too high a temperature. For next time, keep an eye on the temperature and remove it from the heat at the soft ball stage (240°F).
Why did my shortbread crust crumble?
Crumbling can occur if there is too much flour or not enough butter. Make sure to measure accurately, and consider adding a bit more butter if the mixture seems dry before baking.
How can I make my caramel smoother?
To ensure a smooth caramel, stir continuously as it cooks and avoid letting it boil too aggressively. If it does become grainy, you can try adding a bit more cream and gently reheating it while stirring.
What can I do with leftover caramel?
Leftover caramel can be stored in a jar in the fridge for up to 2 weeks. It makes a fantastic topping for ice cream, pancakes, or drizzled over brownies!
Next Steps
Now that you’ve mastered the art of making Salted Caramel Bars, don’t stop here! Experiment with different toppings or variations. Consider adding nuts, drizzling chocolate over the top, or even incorporating a layer of chocolate ganache for an extra decadent twist. Share your creations with friends and family, or bring them to your next gathering to impress everyone with your baking prowess. Happy baking!
Salted Caramel Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add in 2 cups of all-purpose flour and a pinch of salt, mixing until just combined. Press the dough evenly into the bottom of your greased 9x13 inch baking dish. Bake for 20 minutes or until golden brown. Remove from the oven and set aside to cool.
- In a medium saucepan over medium heat, combine 1 cup packed brown sugar, 1/2 cup light corn syrup, and 1 cup of heavy cream. Stir until the mixture is well combined. Bring it to a gentle boil, stirring constantly. If you have a candy thermometer, aim for 240°F (soft ball stage).
- Once the caramel reaches the right temperature, remove it from heat. Stir in 2 teaspoons of vanilla extract and 1 teaspoon of sea salt. Be careful as the mixture may bubble up slightly.
- Pour the caramel over the cooled shortbread crust, spreading it evenly. Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until the caramel is set.
- Once the caramel has set, lift the bars out of the dish using the parchment paper. Slice them into squares or rectangles, and sprinkle a little extra sea salt on top for an added touch. Enjoy your delicious Salted Caramel Bars!
Notes
- For a different flavor, try using maple syrup instead of corn syrup.
- Add nuts for extra crunch and flavor.
- Store leftovers in an airtight container to keep them fresh.
