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Creamy Salted Caramel Dessert Recipe – Easy Buttery Shortbread Bars

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These creamy salted caramel dessert bars feature a rich, buttery shortbread base topped with silky homemade salted caramel. Quick to make and irresistibly delicious, they’re perfect for sharing at gatherings or enjoying as a comforting treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or gluten-free blend)
  • 1/2 tsp fine sea salt
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (60ml) light corn syrup (or honey)
  • 1 tsp pure vanilla extract
  • 1/2 – 1 tsp flaky sea salt (for sprinkling on top)
  • Extra flaky sea salt (optional, for finishing)
  • Chopped toasted pecans or walnuts (optional, for garnish)
  • Chocolate drizzle: 1/2 cup (85g) semi-sweet chocolate, melted (optional)

Instructions

  1. Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy lifting. Grease lightly.
  2. In a mixing bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy (2-3 minutes).
  3. Add 2 cups all-purpose flour and 1/2 tsp sea salt. Mix gently until just combined. Dough should be crumbly but hold together when pressed.
  4. Press mixture evenly into prepared pan. Flatten to edges, about 3/4 inch thick.
  5. Bake at 350°F (175°C) for 18-20 minutes, until golden at edges and just set in the middle. Remove and let cool.
  6. In a heavy-bottomed saucepan, combine 1 cup brown sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 cup light corn syrup.
  7. Heat over medium, stirring constantly until butter melts and mixture is smooth (2-3 minutes).
  8. Bring to a gentle boil for 5-6 minutes, stirring often, until caramel thickens and bubbles.
  9. Remove from heat and stir in 1 tsp vanilla extract. Let cool for 2-3 minutes.
  10. Pour caramel over cooled shortbread base. Spread evenly to edges.
  11. Bake at 350°F (175°C) for 12-15 minutes, until caramel is set and golden but not hard.
  12. Sprinkle 1/2 – 1 tsp flaky sea salt over hot caramel. Cool completely in pan (1 hour at room temp or 30 minutes in fridge).
  13. Lift bars out using parchment overhang. Slice into 16 squares with a sharp knife, wiping between cuts.
  14. Add optional chocolate drizzle or nuts if desired. Serve at room temperature.

Notes

Do not overmix the shortbread dough to keep it tender. Stir caramel constantly and use a heavy-bottomed pan to prevent burning. Sprinkle flaky salt while caramel is hot for best flavor. Cool bars completely before slicing for clean edges. Double the recipe for a 9×13 pan if serving a crowd. Gluten-free and dairy-free adaptations work well.

Nutrition

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Find it online: https://norasfoods.com/creamy-salted-caramel-dessert-recipe-easy-buttery-shortbread-bars/