Print
Brown Sugar Shortbread Caramel Bars

Brown Sugar Shortbread Caramel Bars

Brown Sugar Shortbread Caramel Squares - Simple brown sugar shortbread crumble filled with a chewy caramel center. Simple but oh so delicious.
Course Cookies/Bars
Cuisine North American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 24 cookie bars
Calories 157 kcal

Ingredients

For the caramel filling

  • 1 can sweetened condensed milk 300 ml can Canada. 14 oz can US
  • 3 tbsp butter
  • 3 tbsp corn syrup

For the shortbread crumble

  • 1 1/2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 3/4 cup butter
US Customary - Metric

Instructions

To prepare the caramel filling

  1. The filling should be prepared first so that it can cool to room temperature. Coling can take a couple of hours.


  2. To a small saucepan add the sweetened condensed milk, butter and corn syrup.
  3. Bring to a very gentle boil, stirring constantly at all times. You have to stay with this caramel at all times and NOT stop stirring it or it will definitely stick to the bottom and burn. I find a wooden spoon is best for this and if you have one of those straight bottom paddle types that can scrape the bottom of the pot continuously as you stir, definitely use that. What you are trying to do here is develop a little colour in the caramel, not too much or your caramel will go hard. It will pick up a bit more colour in the oven so just a light golden colour is fine. This process should take about 10-15 minutes .

  4. It is very important to cool the filling to room temperature before proceeding. A hot filling will immediately melt the butter in the shortbread and ruin the cookies.

  5. To prepare the Shortbread Crumble

  6. Lightly grease and line a 9x9 inch baking pan with parchment paper. Preheat oven to 350 degrees F.
  7. Rub together the flour, brown sugar, baking powder and butter using your hand or pulse together in a food processor until crumbly.
  8. Press about 1/2 of the crumble firmly into the bottom of the pan. I generally refrigerate the pan plus the remaining crumble for the top until the filling cools completely. Cold shortbread dough always bakes better.

  9. Spread the cooled filling evenly over the bottom layer of shortbread in the pan.

  10. Press the remaining crumble together in handfuls and break off little pieces about the size of the top of your pinkie finger. Scatter these evenly over the caramel layer.

  11. Bake for 30 minutes until the top is a nice golden brown.

  12. Cool completely to room temperature in the pan before cutting into squares. Makes about 2 dozen.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Facts
Brown Sugar Shortbread Caramel Bars
Amount Per Serving (1 cookie bar)
Calories 157 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 82mg 3%
Potassium 83mg 2%
Total Carbohydrates 19g 6%
Sugars 13g
Protein 1g 2%
Vitamin A 5.1%
Vitamin C 0.4%
Calcium 5.2%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.