Description
Delicious layers of buttery shortbread and rich chocolate-caramel topped with a sprinkle of flaky sea salt.
Ingredients
Scale
- nonstick spray for greasing
- 1 1/4 cups (150g) all-purpose flour
- 1 stick (4 ounces) unsalted butter, softened
- 2/3 cup packed (140g) brown sugar
- 1/2 teaspoon kosher salt
- 1 (7 to 8-ounce) bag toffee bits (such as Chipits Skor Bits or Heath English Toffee Bits)
- 3 tablespoons unsalted butter, softened
- 2 tablespoons light corn syrup
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/2 cup (100g) roughly chopped chocolate-covered caramel candy (such as Caramilks or Rolos)
- flaky sea salt, optional
Instructions
- Grease an 8-inch square baking pan with cooking spray and line with a piece of parchment that overhangs 2 sides—you’ll use this as a sling to help unmold the squares.
- In a large bowl or food processor, combine the flour, butter, brown sugar, and salt and pulse or mix on medium-low speed with a hand mixer until the mixture resembles sand and no large pieces of butter remain.
- Transfer the mixture to the prepared pan and press it evenly using a spatula or the bottom of a glass. Bake until lightly golden on top, 10 to 12 minutes.
- In a medium saucepan over medium-low heat, combine the toffee bits, butter, corn syrup, water, and salt. Stir constantly until the mixture melts into a loose caramel. Keep the heat low to prevent burning. Add the chocolate-covered caramel candies and stir until fully melted and smooth.
- Working quickly, pour the caramel mixture over the baked shortbread and spread it evenly with a spatula. Sprinkle flaky sea salt on top, if using. Return the pan to the oven and bake until the caramel layer begins to bubble around the edges, 8 to 10 minutes.
- Let the bars cool completely. Use the parchment sling to transfer the bars to a cutting board. Cut into 16 small squares.
- Store the squares in an airtight container at room temperature. They keep for up to 4 days, though the shortbread is crispest within the first 2. If you want them to last longer, refrigerate them for up to a week, or freeze them (well wrapped) for up to 3 months. Let them come to room temperature before serving so the chocolate-caramel layer softens again.
Notes
- For a richer flavor, use high-quality chocolate-covered caramel candies.
- If preferred, add nuts or other toppings before the final baking step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg