Sea Salt Caramel Shortbread Squares. The perfect treat, Salted Chocolate Caramel Squares are made with a shortbread crust, caramel middle, and dark chocolate topping sprinkled with sea salt. All of the flavors you love in this easy to make triple layer squares. The salted caramel is the middle layer and the layer that brings the nutty and salted flavors to the table. It's just sticky and chewy enough, but not too messy. The chocolate is a thin drizzle but adds a lot of extra flavor to this recipe.

As the name suggests, they feature a buttery and mildly sweet shortbread base, which is topped with a thick, creamy, and ultra-flavorful bourbon caramel layer, which is further topped by a thin dark chocolate layer, and sprinkled with sea salt. Just before serving, drizzle with warmed sea salted caramel sauce. These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. You can have Sea Salt Caramel Shortbread Squares using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sea Salt Caramel Shortbread Squares

Prepare 2/3 cup of butter.
Prepare 1/4 cup of white sugar.
You need 1 1/4 cups of all purpose flour.
It's 1/2 cup of butter.
It's 1/2 cup of packed light brown sugar.
You need 2 Tbsp of light corn syrup.
It's 1/2 cup of sweetened condensed milk.
You need 1 1/2 cups of dark chocolate chips.
It's of Sea salt.

Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container. These Chocolate Caramel Shortbread Bars (aka Homemade Twix) are the perfect portions of each layer/flavor.

Sea Salt Caramel Shortbread Squares step by step

Preheat oven to 350 degrees..
In a medium bowl, mix together 2/3 cup butter, white sugar and flour until evenly crumbly. Press into a 9 inch square baking pan lined with parchment paper. Bake for 20 minutes..
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for 3 minutes. Pour over warm or cool baked crust. Cool until it begins to firm..
Place chocolate chips in a microwave safe bowl. Heat for 1 minute on high power, then stir. Continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Sprinkle with sea salt and chill. Lift squares out of pan using parchment paper and place on cutting board. Cut into squares. Makes 36 squares..

The crust is has the exact right amount of crunch, the caramel is creamy and soft, without oozing everywhere, and well, milk chocolate topped with flaked sea salt is a winning combo. Heavy Whipping Cream: Smooths, sweetens, and thins out the caramel to spread over the shortbread crust. Salt: Coarse Sea Salt is the best! Just be careful not to add to much! Ingredient Variations for the Best Salted Caramel Butter Bars: This recipe is seriously amazing as written!