Description
Honey Caramel Almond Shortbread Bars combine tender, buttery shortbread with a luscious honey caramel almond topping. These sweet, chewy bars are ideal for gatherings, desserts, or an afternoon treat.
Ingredients
Scale
- 6 ounces very soft butter
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup honey
- 1 teaspoon vanilla extract (for caramel)
- 4 ounces butter, cut into 8 pieces
- 1 cup plus 3 tablespoons sugar
- 1 tablespoon light corn syrup
- 1/3 cup water
- 3 cups sliced almonds
- Flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment and spray with non-stick spray.
- In a bowl, mix 6 oz soft butter, 6 tbsp sugar, and 1 tsp vanilla until creamy. Add 1/4 tsp salt and mix. Gradually add flour and mix until dough forms.
- Press dough into the prepared pan evenly and bake for 22–25 minutes, until golden brown. Remove and cool. Increase oven to 425°F (220°C).
- In a microwave-safe bowl, combine cream, honey, 1 tsp vanilla, and 4 oz butter. Microwave for 2 minutes until melted and warm.
- In a saucepan, combine sugar, corn syrup, and water. Bring to boil without stirring and cook until amber-colored (about 8–10 mins).
- Carefully add the warm honey-cream mixture to the amber sugar and stir. Cook to 255°F (124°C) on a candy thermometer.
- Remove from heat, stir in sliced almonds to coat well.
- Pour almond caramel over cooled shortbread and spread evenly. Bake for another 7–10 minutes until bubbly and golden.
- Remove and cool in the pan for at least 2 hours. Sprinkle flaky sea salt on top if desired. Slice into squares and serve.
Notes
- Allow the shortbread to cool completely before adding caramel to avoid sogginess.
- Use a candy thermometer to ensure caramel reaches the correct temperature.
- Bars can be topped with chocolate drizzle or whipped cream for added richness.
- Store in an airtight container at room temperature for a few days or refrigerate for up to a week.
- To freeze, wrap individual bars and store in a freezer-safe container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 21g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Honey Caramel Almond Bars, Shortbread Bars, Caramel Almond Dessert, Nutty Shortbread, Easy Baking Recipe