Sea Salt Caramel Shortbread Squares. The perfect treat, Salted Chocolate Caramel Squares are made with a shortbread crust, caramel middle, and dark chocolate topping sprinkled with sea salt. All of the flavors you love in this easy to make triple layer squares. These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. Flakey sea salt makes a big difference at the end! It really livens up your taste palette not to mention it brings the aesthetic together!
I hope you enjoy this healthy treat as much as us!
Refined sugar free + gluten free.
It's just sticky and chewy enough, but not too messy.
You can cook Sea Salt Caramel Shortbread Squares using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sea Salt Caramel Shortbread Squares
- Prepare 2/3 cup of butter.
- Prepare 1/4 cup of white sugar.
- It's 1 1/4 cups of all purpose flour.
- Prepare 1/2 cup of butter.
- You need 1/2 cup of packed light brown sugar.
- Prepare 2 Tbsp of light corn syrup.
- You need 1/2 cup of sweetened condensed milk.
- It's 1 1/2 cups of dark chocolate chips.
- It's of Sea salt.
The chocolate is a thin drizzle but adds a lot of extra flavor to this recipe. Flaky sea salt, for topping - PROCESS - SHORTBREAD BASE. Put the butter into a large bowl and beat well with a wooden spoon or an electric mixer until creamy and pale. Add the sugar, salt, and vanilla and beat again until even paler.
Sea Salt Caramel Shortbread Squares step by step
- Preheat oven to 350 degrees..
- In a medium bowl, mix together 2/3 cup butter, white sugar and flour until evenly crumbly. Press into a 9 inch square baking pan lined with parchment paper. Bake for 20 minutes..
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for 3 minutes. Pour over warm or cool baked crust. Cool until it begins to firm..
- Place chocolate chips in a microwave safe bowl. Heat for 1 minute on high power, then stir. Continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Sprinkle with sea salt and chill. Lift squares out of pan using parchment paper and place on cutting board. Cut into squares. Makes 36 squares..
Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container. Instructions Heavy Whipping Cream: Smooths, sweetens, and thins out the caramel to spread over the shortbread crust. Salt: Coarse Sea Salt is the best!