Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey Caramel Almond Shortbread Bars

Honey Caramel Almond Shortbread Bars


  • Author: Susan
  • Total Time: 1 Hour

Description

These Honey Caramel Almond Shortbread Bars are an indulgent blend of rich, buttery shortbread, chewy honey caramel, and crisp almond slices. Each bar features a golden, crumbly base topped with a layer of gooey caramel and nutty almonds, creating a deliciously satisfying texture. The addition of flaky sea salt gives a delicate balance to the sweetness, making these bars truly irresistible.


Ingredients

Scale

For the Shortbread Base:

  • 6 ounces very soft salted butter ( sticks)
  • 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups plus 2 tablespoons all-purpose flour

For the Caramel-Almond Topping:

  • 1/2 cup heavy cream
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 4 ounces salted butter (1 stick), cut into 8 pieces
  • 1 cup plus 3 tablespoons sugar
  • 1 tablespoon light corn syrup
  • 1/3 cup water
  • 3 cups sliced almonds (about 12 ounces)
  • Flaky sea salt (optional)

Instructions

  1. Prepare the Oven and Pan:
    Preheat the oven to 350°F (175°C) and position a rack in the middle. Spray a 9×9-inch square baking pan with non-stick baking spray, line the bottom and two sides with parchment paper, and leave a 1-inch overhang on two opposite sides. Lightly spray the parchment with baking spray.
  2. Make the Shortbread Crust:
    In a large bowl, mix the softened butter, sugar, and vanilla extract until well combined. Add salt and stir again. Gradually add the flour, stirring until all flour is incorporated and a crumbly dough forms.
  3. Bake the Shortbread Crust:
    Spread the dough crumbs evenly across the prepared pan and press them into a smooth, even layer with floured hands. Bake on the middle rack for 22-25 minutes, or until lightly golden brown. Remove from oven and transfer to a cooling rack. Increase the oven temperature to 425°F (220°C).
  4. Prepare the Caramel-Almond Topping:
    Toward the end of the shortbread’s baking time, make the caramel-almond topping. In a microwave-safe bowl, combine the cream, honey, vanilla, and butter. Microwave on high for 2 minutes and set aside.
  5. Make the Caramel:
    In a heavy saucepan, combine the sugar, water, and corn syrup. Bring to a boil over moderately high heat, stirring just until combined, then stop stirring. Allow the syrup to cook, swirling occasionally, until it turns a medium amber color (8-10 minutes). Watch closely to prevent burning.
  6. Combine and Cook the Topping:
    Carefully add the honey-cream mixture to the caramelized syrup (it will bubble vigorously). Stir to combine, then return to the heat and cook, stirring often, until a candy thermometer registers 255°F (about 7-10 minutes). Stir in the sliced almonds.
  7. Top and Bake:
    Immediately pour the caramel-almond mixture over the shortbread, spreading to an even layer. Return the pan to the oven and bake for 7-10 minutes, or until the topping bubbles and turns a deep golden brown.
  8. Cool and Cut:
    Remove the pan from the oven, sprinkle with flaky sea salt if desired, and allow it to cool completely (at least 2 hours). Run a knife along the edges of the pan without parchment, then lift the bars out using the parchment overhang. Transfer to a cutting board and cut into squares.
  • Prep Time: 15 Minutes
  • Cook Time: 45Minutes