For those of you still unaware of my new project – Official Food Holidays – today is National Shortbread Day. I did a nice roundup of some delicious links for you, so please check them out!
You may notice that one of the recipes I linked to looks quite similar to the pictures in THIS post…and you would be right! I was so inspired by Gaby’s Caramel Topped Shortbread that I decided to make my own version of it. Am I ever glad I did!
I made a big batch of these and took them to a few Holiday events, where they were gobbled up quickly – they are amazing! The buttery cookie for the base is slightly soft, and the perfect accompaniment to the sweet caramel, and both just sing once the sea salt is sprinkled on top. It’s harmony in the form of dessert!
While this recipe may look complicated and time consuming, I assure you, it isn’t. The worst part is waiting for it all to cool so that you can cut it up and eat it!
Caramel Topped Shortbread Bites
makes about 64 one inch square bites
- 10 tbsp. salted butter, melted
- 1/2 cup sugar
- 1/4 tsp. salt
- Zest of half an orange
- 1 egg yolk, whisked
- 1 2/3 cups All Purpose flour
Caramel Topping:
- 14 tablespoons butter
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 2 tsp. sea salt
- 1/4 cup heavy cream
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. orange extract
- Sea salt flakes, to top
Directions
Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows you to remove the bars easily once cooled.
Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30 minutes to one hour. Remove and bake at 350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.
In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extracts. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Remove from heat and stir in the extracts. Allow to cool for a couple of minutes, then pour over the shortbread base. Sprinkle with sea salt, then refrigerate for several hours. Once chilled, cut into small squares, serve and enjoy!











































{ 78 comments… read them below or add one }
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Mama mia I need these! I could care less that it’s the first week of the new year, I will be making these beauties soon
mmm – I still have yet to try making my own caramels, but it’s on my list!
Brandi – it’s so easy! If you’re nervous though, let’s schedule a playdate!
I made these this afternoon using gluten free flour, I figures with the flatness of the shortbread layer it wouldn’t make a difference and it didn’t and they are delicious! Thanks for sharing the recipe and I am enjoying ‘my’ batch of holiday sweets!
I’m so happy to hear it! Thanks for sharing!
OH MY! I need to make these. It is a need, not a want, I promise!
Aye! Anything with salted caramel is a win in my book, but when you add shortbread to it…wow!
::wipes drool from chin::
Those look so amazing! And what a fun food project! Great idea!
I dream of caramel….
These sound heavenly! I ate a salted caramel cupcake not too long ago and it was the best cupcake I’ve ever eaten. I’ve craved them so much, I started making my own….caramel and sea salt together is marvelous!
I need to make a cupcake like that. Thanks…there went my weekend!
I still haven’t master the caramel yet. I need you to make it for me! Loving the new addition to your site!
These look divine! Like little works of art
Those look absolutely divine.
Oh my gosh – these look heavenly!!
Oh goodness, you’re killing me over here! YUM!
These look awfully good. I’m new to your blog and this was a great place to start. I read this entry and went on to browse many of those that came before it. I’m so glad I took the time. I love the food and recipes you feature here. I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary
Thanks Mary – I’d love to have you back!
oh wow little bite-sized heaven there!
You can say that again. Bite sized is the way to go with these!
Oh wow! These look divine. I’ve made something similar – millionaire bars, and knowing how awesome they taste, really want a batchful of these
I have seen some amazing Millionare Bars…and I too want to make them!
yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum!
I particularly like the idea of making these ‘bites’ rather than cutting into big square chunks – I suspect people will be unable to resist coming back for more!
I am not quite sure how I missed these, but I will be making them tomorrow. Perfect treat on a snow day
Let me know if you do! I want to hear what you thought of them!
I am certain that I would not be able to stop at one of these little treats. Wow!
Dara…why stop at ONE? It makes 64.
I made these this morning, and resisted eating them until just now. (not sure how, but there was wonton making involved) I wonder though, I used maple syrup instead of corn syrup. Mine ended up with the caramel still quite runny (and I did let it get to 230) This must be one of those recipes where those two aren’t interchangable. That said, they are still rediculously delicious. Thanks for the recipe!
I agree. Mine never set up at all, and were extremely salty! The shortbread was really yummy, but the rest of it was a mess! I was so excited about this dessert… Haven’t decided whether I will try it again.
Mine did not set up either; the only difference between my ingredients and the ones listed was that I used dark corn syrup instead of light. I don’t think that would affect the consistency though. I almost feel like an ingredient is missing from the caramel.
I just checked the original recipe and there is butter called for in caramel but there isn’t any in this one. Could this be the reason why it’s not setting up?
The flavor is great.
This looks incredible!!! I love shortbread and caramel….I cant wait to make it with my new kitchenaid mixer that I hope to win in the newest giveaway!!!
I had a friend try to make these, not sure what went wrong with it. They were super runny and very salty… Any tips?
Do you think it would be good with less or no zest? I love oranges but sometimes I find zest to be a bit bitter in sweet recipes and usually leave it out. I think with quality super fresh butter, eggs, etc, I would be able to leave it out, right?
Yes, you can opt to omit it if you like. Try this though – first off, be sure to get absolutely NO white pith when zesting. I use a Microplane zester and adore it. Then take that zest and rub it in to the sugar, using your fingers. it becomes sweet and aromatic – and delicious!
I’d love to make these but don’t have a candy thermometer, any tips on how to make the caramel topping without the thermometer?
Luckliy, I am making a very similar recipe today, and I will let you know the length of time it takes me to reach the temp. You really ought to buy a thermometer though – it’s SO helpful and cheap!
I made these with the ingredients it called for, took it up to 230 degrees (softball temp.) and the Carmel got runny about 1/2 hour after taking it out out of the refrigerator. They were also a little salty. I think next time I’ll go with 1/2 or less the amount of salt to put in, an take it you to hard ball temp. (I think it’s 270 degrees).
I agree about the saltiness. I would scrap the salt from the cooked caramel & just sprinkle it on top… I thought it really only needed a hint of the sea salt.
Also… the orange extract I bought tasted horrible in it. In the future I would either buy quality extract or scrap it.
What brand of orange extract did you use?
Perhaps the salt I am using is milder? All salts are different, I do wish I could remember which salt I was using so that I could let you know. As for orange extract, I use LorAnn oils typically.
I saw your recipe on Pinterest and just made them for teacher gifts. They taste great, but my carmel didn’t set up and get thick. After I cut a piece the carmel oozed all over. Can you tell me what I did wrong?
I made a second batch and this time I let the Carmel thicken and bubble after it boiled. I let it reach 250 degrees. I thought I had it perfect this time, but when I took it out of the fridge the Carmel was hard as a rock. Any suggestions?
Same issue here. Took it to 235 (digital read) and after ten minutes on the counter after having cooled for several hours in the fridge had caramel running down the sides. Taste great, just don’t look very pretty. Also the caramel on the top of mine is much clearer and less opaque as the picture. I wonder if another caramel recipe for the top might be more predictable. Something with butter instead of cream.
These do use butter…if you didn’t, that could be the issue!
UGH! I know what everyone’s issue is with them not setting up. You have a HUGE line break between the butter/sugars and the rest of the ingredients for the caramel topping. Please take that out of the recipe… it will help others! Thx!
Just made this. Loved the crust, I substituted lemon zest for orange. Made the caramel as directed, or so I thought. It is very hard! Guess I overheated it. Will be making the crust again, with texas millionaire caramel on top.
Mine came out so pretty at first but then the caramel melted as they sat waiting to be put on the cookie trays i was making for my neighbors- i wonder if i made the caramel incorrectly….
I made these last night. They taste delicious and I didn’t have any orange extract or zest. However, they are very runny and didn’t seem to set well at all. They aren’t pretty like the photo-they still taste good, I just have to use a fork!
Other than the orange, I followed the recipe just as stated. Any ideas why it wouldn’t form?
Caramel is a tricky thing. The first few times I tried making it, I would either get runny, or too cooked. it took time to get to know the feel of it while it was still cooking. As everyone is using different heat, or pots, different brands – it will affect the caramel differently. I hope you’ll give it another shot. I am about to make another batch myself – the first in about a year, and if I notice anything off or have any tricks to help, I will certainly come back here and note it for you.
I, too, saw these on Pinterest, and made them today. They’re too warm still to see if the caramel set correctly, but I can already tell it’s dreadfully salty, as others have said. I used Real Salt brand fine sea salt, and as I was putting it in, it just seemed like so. much. salt. for the amount of caramel mixture. I think I would use only about 1/3 of the salt in the caramel (plus the coarse salt topping, which can be more easily adjusted after the fact) if I ever made these again. Sort of disappointed that I went to the trouble and they may be inedible.
Update: Followed recipe to 230 with a candy thermometer. It’s been in the fridge for five hours and it’s still oozy.
Someone posted this on Pinterest, and I am so glad they did! I just made them tonight. I haven’t tried the finished result yet, but just the little bit of caramel I sampled was incredible!!
I have made these twice now and when I cut them, the caramel runs off the shortbread. I made sure the temperature was 230 and left them in the fridge overnight. Help!
Honestly, I don’t know! Have you gone through the recipe each time, or made sure you didn’t have the thermometer touching the bottom of the pot? (That gives you a false reading.) Without being there with you, I’m not sure what may be going wrong…I made a batch of the caramel today and mine was set within 2 hours. Tell me what you are doing?
I am baking a batch of these right now. Have the shortbread layer in the fridge, waiting for it to firm up. Can’t wait to taste these goodies!
You must let me know what you think!!
Cut them up this morning. They look amazing. I have tasted the caramel and tasted the crumbs of the shortbread but haven’t tasted them together yet. But OMG, what I have tasted is to die for!
I forgot the brown sugar in the caramel. It’s still in the fridge. How do you think it will turn out??? Caramel tasted pretty good off of the spatula…
)
These taste wonderful! However, when they warm up a little bit from being in the fridge, the caramel not only droops but runs. They were very firm and seemed perfect until then.
Found this on Pinterest, can’t waitto try! I don’t know much about candy making, do you keep stirring or not stir at all when cooking the caramel? I know sometimes it makes a difference either way.
I can’t help it – I stir. I am a stirrer! Turns out great for me!
I had most of the ingredients to make this on-hand, and since I’m such a salted caramel freak I was really excited about this recipe. I have to say, after following the directions to a T (sans the orange extract), I was a tad disappointed in the end result. I think this recipe does have a lot of potential, so maybe some of you will find my suggestions helpful. I will make these again, but I agree with the comments that it is way too salty. Next time, I will use unsalted butter in the shortbread. The additional salt in the shortbread and caramel is plenty. I used less orange zest than the recipe called for, but next time I would leave it out completely, as well as the orange extract. The butteriness of the shortbread and salty-sweet caramel should make the tastiness of this treat complex enough. I hope this helps some of you. (also, my caramel set fine in about 2 hours in the fridge, but melted slightly once taken out…)
I just thought I’d come here and comment since I’ve seen this re-pinned here and there on Pinterest. I tried this recipe as listed and I also had a really hard time getting the caramel to set properly. My guess is that it didn’t cook to a high enough temp to harden more. When I would cut a piece the rest of the caramel would ooze over the edge. That said, the shortbread was DELICIOUS!!! I’d be willing to try this again, but I’d cut WAY back on the salt and cook the caramel to a higher temp.
Just made these (heated the caramel to 240 instead of 230)… Do you have any advice on how to cut them so perfectly and beautifully? I’m afraid to wreck them. Thanks!!
I had no trouble cutting them, but using a warm, sharp knife is always a great bet!
I made these this weekend, and they were great! I used a different recipe for the caramel topping (no corn syrup). They cut beautifully, I didn’t have any trouble there. I heated the caramel to 240 rather than 230 because I wanted to make sure it wasn’t TOO soft. I was very happy with the results! Pics & recipe here if anyone’s interested: http://www.two-tarts.com/2012/01/caramel-shortbread.html
I want to make these for Super Bowl Sunday. I see that the recipe has been adjusted and butter is now on the list. Has anyone made these with the recipe as written and can verify that the caramel now sets up properly? I’m only going to be able to have time to make one dessert, and want to make sure the caramel will turn out right before I choose to make this. Thanks for all your help! These sound so yummy, I’m really excited to make them
I made them again a couple of weeks ago – they set up fine for me. However, I keep mine refrigerated. Soft caramel, if not contained in a wrapper or pan WILL lose it’s shape. Not crazy melty, but it softens up, if that makes sense. I use this recipe every time. Hope that helps!
Thank you! I’m going to give it a go tomorrow. They just sound too good to not give them a chance
I just made these and cooked the caramel to 230 on both the old fashioned glass thermometer and the digital and mine turned out too hard. Like hard candy HARD.
I’m thinking a lower temp for me or just scrapping the caramel layer and subbing the pecan praline recipe I use.
I just made these and they are in the fridge as I type…I sure hope the caramel works out as this is my first try! I did use unsalted butter for the caramel since the cookie layer specified “salted”…I figured it might be too salty with salted butter and the extra sea salt…we’ll *sea”….
If they do set up fine, do they need to be stored in the fridge?
I do store mine in the fridge – it helps hold the shape!
So these turned out fabulously! The unsalted butter in the caramel was the right choice…not too salty…the cookie layer is delightful with the orange zest…I actually only used the 1.5 tsp. vanilla in the caramel since I didn’t have any orange extract…think I’d omit the orange anyway. I do see that the squares I cut and left out overnight have softened and moved down the sides a bit, so I will keep the rest in the fridge until I want to serve them. Had *unexpected* guests yesterday afternoon who all LOVED them! Great recipe.
Oh man oh man, I can hardly wait to give this a go! Shortbread and caramel – two of the best things in life…and with this recipe, in bite size.
Tried these for the first time last night and they turned out perfectly. The caramel tasted really salty by itself but when paired with the shortbread it was delicious! To solve the droopy caramel problem when it slightly warmed up I put each piece in a mini cupcake liner. Worked perfectly. Thanks for the recipe!
Made these tonight. Was so worried that I burned the caramel but it turned out great. Not sure what all this talk about runny caramel is. Thanks so much!
I was really excited about making these. Wish I had read the reviews first. I also had the melty caramel and saltiness issues mentioned by other reviewers. I like the shortbread base, but will look for another caramel recipe next time. Thank you for the idea!
Very easy to make, however if you are not crazy about the taste of citrus in your caramel, omit the orange extraxt. I wish I did, I would enjoy these a lot more.
Do you use unsalted or salted butter? An easy way to double check caramel consistency while cooking is to keep ice water on hand and drop little bits of caramel in it along the way. Take cooled off ball out and that will give you an idea of set consistency.