Best Caramel Shortbread Bars Recipes

SALTED CARAMEL CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper. To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely. To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step). To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.

SALTED-CARAMEL SHORTBREAD BARS

Steps:

• 1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
• 2. In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
• 3. Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
• 4. Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
• 5. Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.

CARAMEL MACCHIATO SHORTBREAD BARS

Steps:

• Dissolve coffee in hot water.
• Beat butter, coffee and sugar until fluffy.
• Stir together flour and toffee bits.
• Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
• Press dough into a 9x13-inch pan.
• Bake in 350°F oven for about 20 minutes or until golden.
• Remove from oven and cool in pan.
• Cut into bars and enjoy.

SHORTBREAD CARAMEL BROWNIE BARS

Steps:

• Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
• Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
• In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended.
• Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
• Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

SHORTBREAD CARAMEL BROWNIE BARS RECIPE - (4.5/5)

Steps:

• Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325°F regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely. Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel. Bake in a 350°F regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 314.79 Calories From Fat (47%) 146.45 % Daily Value Total Fat 17g 26% Saturated Fat 10.55g 53% Cholesterol 58.19mg 19% Sodium 82.11mg 3% Potassium 103.85mg 3% Total Carbohydrates 39.63g 13% Fiber 0.53g 2% Sugar 19.99g Protein 3.48g 7% Source Source: Desserts du Jour

ROSEMARY SHORTBREAD AND SAGE CARAMEL COOKIE BARS RECIPE BY TASTY

Steps:

• Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
• Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
• Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
• Bake for 25-30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
• Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
• Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5-10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
• Return the pot to the heat and cook, whisking constantly for another 5-10 minutes, until the temperature reaches 240-245°F (115-118°C). Immediately remove the pot from the heat.
• Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
• Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
• Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
• Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

PINE NUT, CARAMEL & SEA SALT SHORTBREAD BARS

Steps:

• The crust: Preheat the oven to 375 degrees F, placing the rack in the center of the oven. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), combine butter and brown sugar. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. Add salt and mix again. Add flour, 1 cup at a time, mixing well after each addition. Continue to mix until the dough begins to adhere together in large clumps, stopping to scrape the sides of the bowl along the way. Lightly spray a 9- by 13-inch baking pan with cooking spray. Press the dough into the pan. Prick the dough with a fork in about a dozen places. Chill the until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a rack until the dough cools completely.
• The filling: Reduce the oven to 325 degrees F. In a large skillet set over medium heat, toast pine nuts until they are light golden brown. Set aside. In a medium saucepan, combine butter, brown sugar, honey, granulated sugar, heavy cream, and 1/4 teaspoon salt. Bring the mixture to a boil over high heat, stirring constantly. Continue to stir while cooking until the caramel coats the back of a spoon, about 1 minute. Remove from heat, and add toasted pine nuts and vanilla extract. Pour the filling over the cooled crust.
• Bake the mixture until the filling is bubbling, 15 to 20 minutes. Transfer to a rack. When the bars are lukewarm, prinkle 3/4 teaspoon coarse sea salt over the top of the pine nuts, gently pressing to adhere. Once the bars cool completely, run a sharp knife around the edge of the pan (I had to do this a couple of times). Invert the pan onto the cooling rack, giving the bottom of the pan a sharp rap to loosen the bars. Remove the pan and lay a cutting board over the bars and flip over. Now the bars will be on the cutting board, filling side facing up. Using a sharp knife, cut into 2- by 1-inch bars. Store in an airtight container for up to 1 week.

CARAMEL SHORTBREAD BARS

Steps:

• Instructions 1. Preheat oven to 350 degrees. 2. Line a 9x9 pan with parchment paper, leaving some sticking above the sides of the pan to lift the bars out later. 3. Add flour, sugar, butter and vanilla to a food processor and pulse until it comes together and forms a ball. 4. Press dough evenly into the bottom of the pan. 5. Bake for 15 minutes, or until the edges are lightly browned. 6. Remove from oven and set aside to cool. 7. Put milk, butter and caramels into a large pot on medium heat. Allow everything to melt, stirring often so that the mixture doesn't boil. 8. Add the rice krispies and mix until incorporated. 9. Pour caramel mixture evenly over shortbread. Set pan aside. 10. Heat heavy cream and chocolate chips in the microwave at 30 second increments, stirring between increments, until melted. 11. Pour chocolate evenly over caramel layer. 12. Allow bars to cool. You can put them in the refrigerator to cool more quickly. 13. Lift bars out of the pan and cut into squares. It's easier to cut them if they are cold. 14. Serve bars cold or at room temperature