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 (1½ 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
- 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. - 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. - 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). - 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. - 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. - 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. - 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. - 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