Salted Caramel Shortbread Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
• 2. In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
• 3. Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
• 4. Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
• 5. Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.

Steps:

• Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper. Heat the oven to 180c.
• Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light. Next, beat in the flour until it forms a soft dough. Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
• Place the caramel ingredients into a large saucepan over a medium heat. Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
• The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in a teaspoon of salt (trust me!) and then pour the caramel over the shortbread and leave to set for about an hour.
• Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted. Pour the melted chocolate over the caramel, and leave in a cool place to set. Once set, cut into squares and serve, or keep in a tin for up to 1 week.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
• For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
• Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.