Ingredients
- All-Purpose Flour: 2 cups
- Unsalted Butter: 1 cup (2 sticks), softened
- Granulated Sugar: 1/2 cup
- Light Brown Sugar: 1 cup, packed
- Heavy Cream: 1/2 cup
- Unsalted Butter: 4 tablespoons (1/2 stick), cut into cubes
- Vanilla Bean Paste: 1 teaspoon
- Flaky Sea Salt: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides. In a large bowl, mix the 2 cups of flour, 1 cup of softened butter, and the granulated sugar until a crumbly dough forms. Press two-thirds of the mixture evenly into the bottom of the prepared pan, reserving the remaining crumbs for the topping.
- Step 2: Bake the shortbread crust for 15-18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the caramel filling on the stovetop.
- Step 3: In a medium saucepan, combine the light brown sugar, heavy cream, and the cubed 4 tablespoons of butter. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved and the caramel thickens slightly (about 3-4 minutes). Remove from heat and stir in the vanilla powder.
- Step 4: Carefully pour the hot caramel mixture evenly over the par-baked crust. Sprinkle the reserved flour/butter crumbs evenly over the caramel layer.
- Step 5: Return the bars to the oven and bake for an additional 20-25 minutes, or until the caramel is bubbly and the topping crumbs are golden brown. Remove from the oven, immediately sprinkle the surface with the flaky sea salt, and allow the bars to cool completely in the pan before lifting the parchment paper and cutting into squares.
Notes
- For the best texture, store fully cooled bars in an airtight container in the refrigerator for up to one week, allowing them to sit out for 15 minutes before serving.
- Don't skip sprinkling the flaky sea salt immediately after removing the bars from the oven; the residual heat helps the salt crystals adhere perfectly, ensuring that essential salty-sweet bite.
- Enhance the gooey caramel experience by serving a slightly warm square à la mode with a scoop of high-quality vanilla ice cream or a dollop of fresh whipped cream.
- If the bars are refrigerated, warm them gently in a microwave for 10 to 15 seconds per square to slightly melt the caramel filling and soften the shortbread crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American