Delicious Salted Caramel Shortbread Bars – Buttery & Chewy

**Ingredients Salted Caramel Shortbread Bars – Buttery & Chewy

For the shortbread layers:

* 1½ cups unsalted butter, softened but not melted (340 grams)
* ¾ cup granulated sugar (150 grams)
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour (360 grams)
* ½ teaspoon fine salt

For the caramel filling and topping:

* 14 ounces soft, individually wrapped caramel candies, unwrapped (397 grams)
* 3 tablespoons heavy cream (45 milliliters)
* ½ teaspoon vanilla extract
* ¼ teaspoon fine salt, optional
* ½ teaspoon flaky sea salt, or to taste, for finishing

Use soft caramel candies intended for melting, rather than hard caramel sweets. Their texture matters because the finished filling should be chewy and sliceable.

**How to Make Salted Caramel Shortbread Bars**

**Step 1: Prepare the oven and pans**

Preheat the oven to 350°F (175°C). Line both pans with parchment paper, leaving an overhang on two sides so you can lift out the baked layers.

Lightly grease any exposed sides. Matching pans help produce layers that fit together neatly during assembly.

**Step 2: Mix the butter and sugar**

Beat the softened butter and sugar together on medium speed for about two minutes, until smooth and creamy. Scrape down the bowl, then mix in the vanilla.

Avoid beating until extremely fluffy. Shortbread benefits from a compact, tender texture rather than the airy structure of cake.

**Step 3: Add the dry ingredients**

Whisk the flour and fine salt together in a separate bowl. Add them to the butter mixture and mix on low speed just until a soft, crumbly dough forms.

The mixture should hold together when pressed. If it looks loose, bring it together gently with a spatula. Avoid adding liquid or continuing to beat the dough unnecessarily.

**Step 4: Shape and bake the layers**

Divide the dough equally between the prepared pans. Press it into even layers, making sure the corners are filled and the centers are not thicker than the edges.

Prick each layer lightly with a fork. Bake for 22–28 minutes, until the surfaces look set and the edges are lightly golden. Rotate the pans if your oven browns unevenly.

Let the layers cool in their pans for approximately 30 minutes. They are delicate while hot.

**Step 5: Melt the caramel**

While the shortbread bakes, place the unwrapped caramels and heavy cream in a heavy-bottomed saucepan.

Warm over low heat, stirring frequently, until smooth. Remove from the heat and stir in the vanilla. Taste only after a small spoonful has cooled, then add the optional fine salt if needed.

The caramel should be thick but spreadable. If necessary, add another teaspoon of cream. Avoid adding too much, which can leave the filling too soft.

**Step 6: Assemble the bars**

If the caramel has thickened while waiting, rewarm it gently. Reserve approximately three tablespoons for the top.

Spread the remaining caramel over one shortbread layer, leaving a narrow border around the edges. Lift the second cooled layer from its pan using the parchment. Support it with a flat board or wide spatulas, remove the paper, and carefully place it over the filling.

Small cracks are fine and will be less noticeable after slicing.

**Step 7: Finish and chill**

Spread or drizzle the reserved caramel over the top. Sprinkle lightly with flaky sea salt.

Allow the assembled bars to cool, then refrigerate for 60–90 minutes, or until the caramel feels firm enough to cut cleanly. Different caramel brands may require slightly different chilling times.

**Step 8: Slice and serve**