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Salted Caramel Shortbread Bars

Fat Freeeeee! Moi ha haha. Rrrrrriiiiiggghhhht.

Again, I used the glorious salt sent to me from Tucson in this post.

I couldn’t figure out what else to try with this salt after making the Spicy Cortez cocktails. But, I FIRMLY believe that in EVERY home there should ALWAYS be, butter, cream, sugar and flour. You can make a very happy home with just these simple ingredients. And they are all the staples of health. Um.

I just started layering my favorite things. Shortbread. Chocolate. Caramel. Too much salt. Check, check, check-check.

BASE

Crust:

1/2 cup butter – softened

1/4 cup sugar

1 1/3 cup flour

  1. Pre-heat oven to 350
  2. Mix crust ingredients together
  3. Press into 9X9 ungreased pan
  4. Bake at 350 for 20 minutes or until edges are light brown

MIDDLE

1 cup semi-sweet chocolate chips

  1. Once the shortbread comes out of the oven, sprinkle the choc chips on  it. Using a rubber spoon spread so it’s even. It should melt.

CARAMEL

2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup
  1. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread on top of shortbread/chocolate situation.
  2. In 5 minutes, sprinkle with 1/2 Tb sea salt. (And you SHOULD order THIS salt). I’m so getting this for gifts!!!
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Wednesday, May 23, 2012 - 8:45 am

Haley Falconer - I want to eat my phone right now those look so good!

Wednesday, May 23, 2012 - 12:23 pm

Cindy - Mouth. Watering. I think I shall make these for the weekend. mmmm.

Sunday, June 17, 2012 - 8:44 am

Kim - I made these with my maiden voyage of my new kitchenaid mixer. YUMMY!

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