New Recipe Salted Caramel Shortbread Squares

An amazing shortbread and rich caramel cookie square topped with flaked sea salt
by Celebrity Pastry Chef Slade Grove.

An amazing shortbread and rich caramel cookie square topped with flaked sea salt by celebrity pastry chef Slade Grove.

Authorsgsiteadmin
DifficultyBeginner

Salted Caramel Shortbread Squares by Slade Grove

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Shortbread Cookie Base
 8 tbsp (1 Stick) Unsalted Butter, Softened
 1 cup Confectioners Sugar
 2 Eggs
 2 AP Flour
 1 tsp Kosher Salt
 1 Egg White
Caramel Topping
 2.25 Heavy Cream, Room Temp
 1 tsp Pure Vanilla Extract
 2.25 Pure Cane Sugar
 0.25 cup Water
 14 tbsp (1 3/4 Sticks) Unsalted Butter, Softened
 2 tsp Kosher Salt

To Make the Shortbread Cookie Base
1

Preheat oven to 350 degrees F. Prepare a 9x13 baking pan by spraying with Baker's Joy (baking release spray) and then line the pan with parchment and allow it to overhand the sides by 2 inches to create a sling. Then spray the lined pan again with Baker's Joy (or other baking release spray).

2

In a large bowl, cream the butter until light and fluffy, then add in the confectioners sugar, whole eggs and beat to incorporate. Add in AP flour and salt until just mixed in - don't over mix or you'll have a tough cookie crust. Remove dough from mixing bowl and press dough into the bottom of the prepared baking pan into an even layer. Brush top of dough with egg white and bake approximately 35 to 40 minutes until golden brown. Remove from oven and allow to cool.

To Make Caramel Topping
3

In a heavy bottomed sauce pan add the sugar and water and bring to a boil (about 7 to 10 minutes) while washing down the sides of the pan to remove any stray sugar crystals with pastry brush and water. Cook sugar mixture until it turns deep amber in color. Immediately remove remove the heat.

4

Add in the heavy cream while stirring with a spoon or whisk and when the bubbling subsides add in the butter and insert a candy thermometer. Return mixture to the burner and cook over medium high heat until the mixture reaches 240 degrees F. Remove from the heat, stir in the vanilla and allow to cool about 5 minutes.

5

After allowing the caramel to cool for 5 minutes, pour the caramel over the shortbread cookie crust and refrigerate for a minimum of four (4) hours or it's best to keep overnight. Remove from fridge, allow them to come to room temp, remove the cookie block from the pan by the sling handles (the parchment overhang). Cut bars into even squares and top with a pinch of Flaked Sea Salt.

Ingredients

Shortbread Cookie Base
 8 tbsp (1 Stick) Unsalted Butter, Softened
 1 cup Confectioners Sugar
 2 Eggs
 2 AP Flour
 1 tsp Kosher Salt
 1 Egg White
Caramel Topping
 2.25 Heavy Cream, Room Temp
 1 tsp Pure Vanilla Extract
 2.25 Pure Cane Sugar
 0.25 cup Water
 14 tbsp (1 3/4 Sticks) Unsalted Butter, Softened
 2 tsp Kosher Salt

Directions

To Make the Shortbread Cookie Base
1

Preheat oven to 350 degrees F. Prepare a 9x13 baking pan by spraying with Baker's Joy (baking release spray) and then line the pan with parchment and allow it to overhand the sides by 2 inches to create a sling. Then spray the lined pan again with Baker's Joy (or other baking release spray).

2

In a large bowl, cream the butter until light and fluffy, then add in the confectioners sugar, whole eggs and beat to incorporate. Add in AP flour and salt until just mixed in - don't over mix or you'll have a tough cookie crust. Remove dough from mixing bowl and press dough into the bottom of the prepared baking pan into an even layer. Brush top of dough with egg white and bake approximately 35 to 40 minutes until golden brown. Remove from oven and allow to cool.

To Make Caramel Topping
3

In a heavy bottomed sauce pan add the sugar and water and bring to a boil (about 7 to 10 minutes) while washing down the sides of the pan to remove any stray sugar crystals with pastry brush and water. Cook sugar mixture until it turns deep amber in color. Immediately remove remove the heat.

4

Add in the heavy cream while stirring with a spoon or whisk and when the bubbling subsides add in the butter and insert a candy thermometer. Return mixture to the burner and cook over medium high heat until the mixture reaches 240 degrees F. Remove from the heat, stir in the vanilla and allow to cool about 5 minutes.

5

After allowing the caramel to cool for 5 minutes, pour the caramel over the shortbread cookie crust and refrigerate for a minimum of four (4) hours or it's best to keep overnight. Remove from fridge, allow them to come to room temp, remove the cookie block from the pan by the sling handles (the parchment overhang). Cut bars into even squares and top with a pinch of Flaked Sea Salt.

Salted Caramel Shortbread Squares by Slade Grove