Caramel Shortbread Bars

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Average: 3.5 (8 votes)

A while back I shared a recipe for Lush Lemon Raspberry Bars with you all. The recipe I will share today is inspired by that recipe, which I tweaked for a totally different flavour. I was inspired by a British dessert, Millionaires Shortbread which consists of a layer of shortbread, a layer of caramel and a layer of chocolate.

This recipe comes out deliciously, and is quite quick and easy to make. Just like the Lush Lemon Raspberry Bars, I don’t recommend making this dessert too often due to the large amount of sugar and fat it contains. However a little fat and sugar is okay by me, and sharing with friends is extra nice. I made these once for a book club that I’m a part of and they were gobbled up with gusto. The addition of the optional cardamom makes this dessert taste quite similar to burfi, an Indian milk sweet.

Base Ingredients:
3 cups all purpose flour
1/2 cups sugar
1/2 teaspoon baking soda
1 cup butter cold
2 tablespoons yoghurt
1/2 teaspoon ground cardamom (optional) or the seeds of a vanilla bean

Filling Ingredients:
2 14-ounce cans condensed milk
1 tablespoon butter
1 tablespoon sugar

1. Preheat your oven to 350 F.

2. In a food processor bowl combine all of the base ingredients except the butter and yoghurt. Mix well. Add the cold butter and the yoghurt and pulse until the mixture becomes a course crumb. Be careful not to mix too much as you still want some lumps of butter to make your shortbread a nice texture. *If you don’t have a food processor you can cut the butter in with knives like you would making pastry dough.*

3. Place two cups of the mixture into a small bowl and set aside for step #7.

4. Press the rest of the mixture into the bottom of a 15 1/2 inch X 10 1/2 inch baking pan and bake for 8 minutes. Remove from oven and set aside to avoid over-browning or drying it out.

5. In a saucepan on medium heat mix all of the filling ingredients. Heat, stirring constantly, until the mixture turn a tan color.

6. Spread the caramel over the baked shortbread.

7. Sprinkle the set-aside crumb mixture on top of the caramel.

8. Bake until golden, about 20 minutes. Cool before cutting into squares and eating.

Like I mentioned this recipe is very similar to the Lush Lemon Raspberry Bar recipe, so if you have already made the other recipe this one should be super easy. Take it to your next potluck, and I can guarantee that you won’t have to bring any home with you.


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