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Honey Caramel Almond Shortbread Bars

Irresistibly Sweet Honey Caramel Almond Shortbread Bars

Discover the delight of Honey Caramel Almond Shortbread Bars, a perfect blend of crunchy almonds and sweet caramel.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 6 ounces very soft butter Use salted butter for added flavor.
  • 6 tablespoons sugar Can substitute with brown sugar for deeper flavor.
  • 1 teaspoon vanilla extract Can substitute with almond extract.
  • ¼ teaspoon salt Omit if using salted butter.
  • 1½ cups all-purpose flour Gluten-free flour can be substituted.
For the Caramel Topping
  • ½ cup heavy cream Can replace with half-and-half for a lighter option.
  • ½ cup honey Maple syrup can be used as a substitute.
  • 1 teaspoon vanilla extract for topping Offers enhanced flavor.
  • 4 ounces butter for caramel Use salted butter for better flavor.
  • 1 cup granulated sugar Brown sugar could add a different flavor.
  • 1 tablespoon light corn syrup Can substitute with golden syrup.
  • ⅓ cup water Essential for dissolving the sugar.
  • 3 cups sliced almonds Can be substituted with chopped pecans.
  • flaky sea salt Optional for garnish.

Equipment

  • 9x9 inch baking pan
  • mixing bowl
  • medium saucepan
  • Microwave-safe Bowl
  • candy thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the baking pan.
  2. In a mixing bowl, combine butter, sugar, and vanilla extract, mixing until smooth.
  3. Press the shortbread dough into the prepared baking pan and bake for 22-25 minutes.
  4. In a microwave-safe bowl, mix heavy cream, honey, vanilla, and butter, heating until melted.
  5. In a saucepan, combine sugar, corn syrup, and water. Bring to a boil and cook for 8-10 minutes.
  6. Slowly add the warm honey mixture to the cooked sugar mixture, stirring until combined.
  7. Cook the caramel on low heat until it reaches 255°F, then fold in sliced almonds.
  8. Pour the almond caramel mixture over the baked shortbread base and bake for another 7-10 minutes.
  9. Allow the bars to cool completely at room temperature, then slice into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 7 days, or refrigerate for longer storage.

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