Why Salted Caramel Bars Are Perfect for Christmas
How to Make These Salted Caramel Bars
Step 1: Prepare the Shortbread Layer
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the flour, sugar, and softened butter until a dough forms. Press the dough evenly into the prepared pan, creating the base for your salted caramel bars. Bake for 15-18 minutes, until the shortbread is lightly golden. Let it cool completely before adding the next layer.
Step 2: Make the Salted Caramel Layer
In a medium saucepan over medium heat, melt the sugar, stirring frequently until it turns a deep amber color. Add the cubed butter and whisk until it melts completely. Carefully pour in the room-temperature heavy cream (the mixture may bubble up) and continue whisking until smooth. Stir in the sea salt, then pour this caramel mixture over the cooled shortbread. Let it set in the fridge for about 20 minutes to firm up.
Step 3: Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream over low heat until it just starts to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Pour the ganache over the caramel layer and spread it evenly. This rich chocolate layer tops off the salted caramel bars beautifully.
Step 4: Chill and Garnish
Sprinkle a few sea salt flakes over the chocolate ganache, then refrigerate the bars for at least 1 hour until fully set. This chilling time helps each layer to firm up and makes slicing easier.
Step 5: Cut and Serve
Use the parchment paper overhang to lift the bars from the pan. Cut into squares and enjoy these simple Christmas desserts with family and friends. The contrast between the crunchy shortbread, gooey caramel, and creamy chocolate ganache makes these salted caramel bars a delightful addition to any holiday spread.
Tips for Perfect Salted Caramel Bars
- Don’t rush the caramel: Take time to melt the sugar slowly and reach the right amber color—it adds depth to the flavor.
- Use room-temperature ingredients: Adding cold ingredients to the caramel can cause it to seize up. Make sure the cream is at room temperature for a smoother mix.
- Chill between layers: Each layer benefits from chilling to help set the bars properly, making them easier to cut and handle.
Why This Recipe is a Holiday Favorite
Salted Caramel Bars: The Ultimate Christmas Dessert Recipe
16
bars20
minutes105-108 min.
(cooking with setting)~180
kcal/barIngredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup heavy cream
- extra sea salt flakes, for sprinkling
Directions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, mix together the flour, sugar, and softened butter until a dough forms. Press the dough evenly into the prepared pan, and bake for 15-18 minutes, or until lightly golden. Let cool completely.
- In a medium saucepan over medium heat, melt the sugar, stirring frequently until it turns a deep amber color. Add the butter and whisk until melted. Slowly pour in the heavy cream (carefully, as it may bubble up), and continue whisking until smooth. Stir in the sea salt. Pour the caramel over the cooled shortbread layer and let it set in the fridge for about 20 minutes.
- In a small saucepan, heat the heavy cream over low heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and fully melted. Pour the ganache over the chilled caramel layer and spread it evenly.
- Sprinkle sea salt flakes over the chocolate ganache, then refrigerate the bars for at least 1 hour or until fully set.
- Lift the bars from the pan using the parchment paper, cut them into squares, and enjoy your sweet and salty treat!