Momma's Salted Shortbread Caramel Bars

Recipe for Momma's Salted Shortbread Caramel Bars
S. Jones


2 cups (4 sticks) butter, softened
1.5 cups confectioners' sugar
1 cup sugar
2 tablespoons vanilla extract
4 cups sifted all-purpose flour
2 cups sugar
3/4 cup (1.5 sticks) butter
1 cup heavy or whipping cream
1 teaspoon sea salt, plus more for sprinkling


Preheat oven to 350oF. Grease a 9x13-inch baking dish.

For shortbread: In a bowl, whip butter. Add sugars and mix well. Add vanilla and mix until incorporated. Add flour, 1 cup at a time, and mix until a soft ball forms. Put half of dough in refrigerator, covered. Press remaining dough into bottom and halfway up sides of prepared baking dish. Prick dough with fork. Make 20-25 minutes or until edges are just slightly golden. Reduce oven to 325oF.

For caramel: Place sugar in a saucepan over low heat and stir every few minutes, until melted and caramel color. Add butter and stir gently with wooden spoon until melted. Increase heat to just under medium and cook, stirring, until butter is just incorporated. Add cream slowly and turn off heat. Stir until fully blended. Add sea salt. Stir. Set aside for 10 minutes. Reserve ½ cup caramel sauce.

To assemble: Pour remainder of caramel onto baked shortbread. Sprinkled lightly with salt. Remove dough from refrigerator and crumble over salt and caramel. Drizzle reserved caramel sauce on top and sprinkle lightly with salt. Bake 25-30 minutes, or until slightly golden. Remove from oven and cool before serving.

Makes 3 dozen bars. 

Reader Comments

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I’m not seeing what size pan to use

salted shortbread recipe

The Editors's picture

Hi, Joan. That certainly is an important piece of the puzzle, isn’t it? Make the recipe in a 9x13-inch baking dish.