Description
These Salted Caramel Shortbread Bites are buttery, crumbly treats topped with rich caramel and finished with a decadent chocolate drizzle and a hint of sea salt.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup soft caramel candies (about 20), unwrapped
- 2 tablespoons heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon vegetable oil
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add flour and salt to the mixture and mix until a dough forms.
- Press the dough evenly into the prepared pan and prick with a fork.
- Bake for 20–25 minutes or until the edges are lightly golden. Let cool completely in the pan.
- In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring between each, until smooth.
- Pour the caramel over the cooled shortbread and spread evenly. Chill in the fridge until the caramel is set, about 30 minutes.
- In another bowl, melt the chocolate chips with the vegetable oil in the microwave, stirring until smooth.
- Drizzle the melted chocolate over the caramel layer and sprinkle with flaky sea salt.
- Let the chocolate set, then lift the bars out of the pan using the parchment overhang and cut into bite-sized squares.
Notes
- For easier slicing, run your knife under hot water and wipe clean between cuts.
- You can use homemade caramel instead of store-bought candies if preferred.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg