This salted caramel shortbread recipe is packed with three layers of deliciousness. The bottom layer is buttery shortbread, the middle layer is chewy salted caramel, and the top layer is smooth melted chocolate.
Happy December!molly from here what did molly do Sharing another recipe, just in time for the holidays! Another year (almost) in the books, and another recipe for all the festivities ahead as we wrap up the year.
This recipe is one of my favorites because I learned it from my best friend’s mom when I was a kid. While I made some tweaks to the recipe, memories of their cozy home and big Christmas tree came flooding back when I smelled shortbread in the oven.
Shortbread is one of my go-to recipes this time of year.i love these Almond Shortbread Cookies And will make them as part of my Christmas cookies. But this year I’m adding these Salted Caramel Shortbread Bars to the roundup, because you can’t beat shortbread + caramel + chocolate.
If you don’t smell shortbread baking in the oven, then I highly recommend making this recipe for that very reason. No need for Bath and Body Works Candles!
I also love shortbread because it’s as easy as it comes. You only need 3 ingredients, which I can almost guarantee you have in your pantry and fridge: butter, sugar, and flour.
And you don’t even need to think ahead about letting the butter come to room temperature. Cold butter is better. That means you can basically make shortbread whatever you want, and you’ll most likely not have to fly or make a special trip to the grocery store. That’s always a plus in my book.
So, let’s talk about how this shortbread becomes so delicious.
How to Make Shortbread
Put the three ingredients (butter, flour, and sugar) in a large bowl and start making shortbread. Using a pastry blender or two knives, chop the ingredients together until crumbly and starting to become a dough consistency.
Once combined, press it firmly into the bottom of the baking dish. Make sure it’s really packed in there so it holds up when it cools and you don’t get crumbs all over the place.
Bake the dough for this recipe at 350°F for about 30 minutes, then let cool.
Once it cools, you’ll start adding the other two layers! Luckily for us and our schedule they are really fast and you don’t need to bake anything else, so turn those ovens off!
Triple Salted Caramel Shortbread Bars
- we’ve talked a lot about butter biscuits part of this recipe, but worth noting once. Very good.
- this salted caramel It’s the middle layer, and the layer that brings the nutty and salty flavors to the table. It’s just sticky and chewy enough, but not too messy.
- The chocolate is finely drizzled but adds so much extra flavor to this recipe. It also gives the caramelized shortbread bars a nice look and holds the sea salt in place on top.
The layer of honor in this salted caramel shortbread recipe is the sprinkling of sea salt on top. I suppose you could call this layer an optional layer, but I really don’t think you should be without it! I’m a big fan of sweet and salty so this is a must for me.
Be sure to sprinkle the salt while the chocolate is still warm so it will stick together!
If you are having a Christmas party, I highly recommend this option! Or you could even add it to the Christmas cookie tins you give to friends and family.