Salted Caramel Treats
Indulge in the ultimate combination of sweet and salty with these irresistible Salted Caramel Treats. Featuring a buttery shortbread base, a luxuriously smooth salted caramel layer, and an optional dark chocolate topping, this recipe is the perfect blend of textures and flavors. Made with pantry staples like sweetened condensed milk, brown sugar, and a touch of sea salt, these bars are easy to prepare but deliver a gourmet flair. Whether you’re hosting a party or craving a decadent dessert, this 16-serving recipe will satisfy your sweet tooth with its balance of creamy caramel, flaky salt, and rich chocolate. Ready in just about an hour, these treats are as stunning as they are delicious—perfect for gifting or enjoying as an everyday indulgence.
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Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 400 grams sweetened condensed milk
- 150 grams brown sugar
- 50 milliliters heavy cream
- 1 teaspoon sea salt
- 200 grams dark chocolate (optional for topping)
- 1 teaspoon flaky sea salt (for garnish)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23cm) baking pan with parchment paper.
Step 2
In a large mixing bowl, cream together 100 grams of unsalted butter and granulated sugar until light and fluffy.
Step 3
Gradually add the all-purpose flour to the butter and sugar mixture. Mix until the ingredients form a crumbly dough.
Step 4
Press the dough evenly into the prepared baking pan to form the shortbread base. Use the back of a spoon or your hands to smooth it out.
Step 5
Bake the shortbread base in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Step 6
In a medium saucepan, melt the remaining 100 grams of unsalted butter over medium heat. Add the brown sugar, sweetened condensed milk, and heavy cream.
Step 7
Stir constantly until the mixture comes to a simmer. Continue to cook for about 8-10 minutes, stirring frequently, until the caramel has thickened and darkened slightly.
Step 8
Remove the caramel from heat and stir in the sea salt. Allow it to cool slightly before pouring it over the baked shortbread base, spreading it evenly.
Step 9
Let the caramel layer set at room temperature for 30 minutes, or refrigerate for 15 minutes to speed up the process.
Step 10
If using dark chocolate, melt it in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Spread the melted chocolate over the caramel layer.
Step 11
Sprinkle the flaky sea salt evenly over the top of the chocolate layer (or directly over the caramel layer if you skipped the chocolate).
Step 12
Allow the entire treat to set completely before slicing into 16 squares or bars. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1360g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5902.1 |
| Total Fat 305.3g | 0% |
| Saturated Fat 179.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 628.9mg | 0% |
| Sodium 4907.4mg | 0% |
| Total Carbohydrate 742.0g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 510.3g | |
| Protein 72.2g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1470.7mg | 0% |
| Iron 30.1mg | 0% |
| Potassium 3327.7mg | 0% |
Source of Calories