These Salted Chocolate and Caramel Shortbread Bars are, in a word, decadent. The richness of chocolate and caramel is highlighted very subtlety with a touch of sea salt.

I saw a photo of a dessert like these Salted Chocolate and Caramel Shortbread Bars as part of a Bakeoff held by Bon Appetit; the photo was an inspiration but the recipe not so much!

First, it was in metric and called for all store elements to complete, so thought I would take it on to make my own version..the year of salted everything! I admit, I love the combination of caramel, chocolate and salt. I first tried it as a hot chocolate drink served by Starbucks a couple of years ago and became instantly hooked; I expected that same glee here and they do deliver!

I’ve got a group I meet with monthly that is going to benefit from this effort…hoping tomorrow it will be Ladies who Skip Lunch for this Dessert!

This is a very old post and it’s evident from looking at it today (10/12/17) that I need to redo it and get some better photos. Aw shucks, you mean I have to eat more of these? OKAY!!

The results were great; we finished off the entire pan of these Salted Chocolate and Caramel Shortbread Bars!

Salted Caramel and Chocolate Shortbread Bars

Salted Chocolate and Caramel Shortbread Bars

Creative Culinary

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Ingredients

½ lb softened butter
½ cup sugar
2 cups plain flour
2 Tablespoons ground almonds
3.5 oz caramel sauce purchased or homemade
2-3 oz milk or dark chocolate
Sea Salt – I used Maldon Salt flakes because the flakes are so pretty. I got them locally from Savory Spice Shop in Littleton CO; they are now online as well.

Instructions

Preheat oven to 325
Grease the inside of a 9X9" baking pan with butter and then ‘flour’ with the ground almonds.
Cream butter and sugar in mixer.
Slowly add the flour, ½ cup at a time. Results will be somewhat crumbly; that's OK, you'll pat them into a layer in the pan.
Put dough into pan and firmly press with fingers to spread it to sides of pan, making an even layer.
Prick top all over with fork tines.
Bake for 30 – 35 minutes in the center of the oven or until firm to touch and very light brown in color
Remove from the oven and cool. Top with caramel sauce. Refrigerate until firm.
Melt chocolate gently in double boiler and pour evenly over the caramel, cool slightly and then sprinkle lightly with sea salt.
Refrigerate for 30 minutes.
Cut into 16 single serving sizes or if serving with other desserts, could be cut into 32 smaller servings.