Salted Chocolate and Caramel Shortbread Bars

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 Chocolate and Caramel Shortbread Bars

Creative Culinary

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Ingredients

  

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• 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.

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