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    Salted Carmel Shortbread

    3y Saved to yummy
    • Beth Clement

      Caramel Topped Shortbread Bites - 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!

    • Jan Sun

      Caramel Topped Shortbread Bites (Recipe Here)

    • Kayla Williams

      Caramel Topped Shortbread Bites #caramel #topped #shortbread #bites #bar #cookie #dessert #recipe

    • Brittney Guerra

      Look @Lindsey Guerra another salted caramel recipe to try. Caramel topped shortbread bites.

    • Susan Allen

      Caramel-topped shortbread with seasalt. Yummmm #recipe #food #dessert #shortbread #caramel

    • Christina Brown

      Salted Caramel Topped Shortbread Bites. My kind of treat!

    • Linda Acidera

      Caramel Topped Shortbread Bites - (actual recipe on

    • Jennifer Johnston

      Food: Caramel Topped Shortbread Bites {recipe}

    • 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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