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  • Rhianna Pitts

    Sea salt caramel shortbread cookies.

  • Janet Thomas

    Salted Carmel shortbread bites. Perfect pairing for a Salted Caramel Mocha from Starbucks!

  • Amy Himmelwright

    Salted Caramel Shortbread - Caramel Topped Shortbread Bites makes about 64 one inch square bites Shortbread Layer: 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!

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