Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we’re happy to have them anytime.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 30 min |
| Yield: | 24 bars |
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
- 3 cups all-purpose flour (see Cook’s Note)
- 6 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Two 10.8-ounce bags chewy caramels, unwrapped
- 4 teaspoons heavy cream
- 1 cup salted roasted peanuts
- Flaky salt
Instructions
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 329 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 169 mg |
Reviews
So good and rich.
Followed directions and shortbread was dry and like sand. I think just do a shortbread cookie recipe and add the toppings to that. Waste of 4 hours.
Do not waste your 4 hours or the cost of the ingredients. The shortbread falls apart into sand, followed directions exactly.