on Nov 20, 2012, Updated Oct 25, 2021 50 Comments A layer of rich, buttery salted caramel topping on a light, flaky and oh so delicious shortbread crust – how in the world could THAT be wrong? Honestly though, I’ve had a little bit of an addiction to making caramel lately – specifically salted caramel – and these bars are the perfect way to share my addiction with others. These salted caramel bars make a wonderful dessert to take to a friend’s house throughout the holidays or to an office party or even to a church potluck. Just be ready with the recipe, because everytime I’ve taken these bars somewhere, I’ve always been asked multiple times how to make them and have sent email after email with the recipe for these babies. Luckily, from here on out I can simply reply, “Yes, they are on the blog.” To keep the salted caramel firm, I store the bars in the refrigerator until about 20 minutes before I plan to serve them. If you have to leave them out longer, it won’t hurt anything, the salted caramel will just be a much softer texture. You can decide how you like them best, but I wouldn’t advise eating them straight out of the refrigerator. The caramel will be a bit too sticky at that point until they’ve warmed a bit. Of course, if you are really desperate and they’ve been in the refrigerator, I have been known to pop one into the microwave for about 10 seconds. Desperate times call for desperate measures. Also, I’ve found that they are more easily eaten if you cut them into smaller bars, about 2-inches. If you plan to serve larger bars, I recommend serving them with a fork to eat similar to my caramel pie. Here’s the recipe for my salted caramel bars. I hope you love them as much as we do! Enjoy!Robyn xo
