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–+ servings
A buttery, rich shortbread layer is topped with a golden creamy caramel layer that is infused with vanilla beans an bourbon, which is further topped by a dark chocolate layer and flaky sea salt.

Bourbon Salted Caramel Shortbread Bars

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These amazing little bars are the definition of decadence! They feature a buttery, rich shortbread layer, followed by a thick layer of golden creamy caramel that is infused with vanilla beans and bourbon, and lastly a layer of dark chocolate and flaky sea salt is added on top to finish the bar off!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 pan

Ingredients

Shortbread Layer

  • 1 cup Unsalted Butter, at room temperature
  • 2/3 cup Sugar
  • 1 tsp Vanilla
  • 2 ¼ cups All Purpose Flour, measured correctly†
  • Pinch of Salt

Bourbon Caramel Layer

  • 1 cup Unsalted Butter, cubed
  • 1 cup Sugar
  • 4 tbsp Light Corn Syrup
  • 2 (14oz or 397g) cans of Sweetened Condensed Milk
  • 3-4 tbsp Bourbon
  • 1 ½ tsp Vanilla or Vanilla Bean Paste

Chocolate Glaze Layer

  • 8 oz (230g) High Quality Dark Chocolate (such as Lindt, etc), finely chopped
  • 1 tsp Light Corn Syrup
  • ½ cup Unsalted Butter, cubed
  • 1 tsp Coarse Flaky Sea Salt (like Maldon), for sprinkling

Instructions

Shortbread Layer

  • Preheat oven to 325°F. Prepare a 9x13” baking pan with parchment paper. Add flour and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms.
  • Place dough into baking pan and spread out evenly with your hands. Place a pieces of plastic wrap over top of the surface, then using a flat bottom glass press the dough down to flatten and compact the dough. Remove plastic and place into the oven for 20 minutes, or until it is golden. Remove from the oven and gently press down any puffed up parts. Transfer pan to a cooling rack and allow to cool completely.

Bourbon Caramel Layer

  • Add butter, sugar, corn syrup, and sweetened condensed milk to a medium-large sauce pan over medium-high heat. Stirring constantly, bring the mixture to a boil and then turn down to medium-low. Continue to stir while the mixture simmers for the next 15-25 minutes (Yes, sadly you need to constantly stir the mixture, or else the caramel will begin to burn - good arm workout though haha!). When finished the caramel should be thick and amber-colored.
  • Remove from heat and stir in the vanilla and bourbon (be careful as the caramel may bubble a bit when you add these). Pour the caramel over top of the cooled shortbread layer and smooth out with a spatula. Place into the fridge for a few hours to cool and set completely.

Chocolate Glaze Layer

  • Place chocolate, corn syrup, and butter into a heat-proof bowl. Place bowl overtop of a pot of simmering water (not boiling), ensuring the bottom of the bowl isn’t touching the water. Stir the mixture until it is completely melted and well combined.
  • Remove from heat and pour over the cooled caramel layer. Smooth out with a spatula and then allow to sit at room-temperature for 5 minutes. After 5 minutes sprinkle with sea salt and then place into the fridge for an hour or so to set completely.
  • These shortbread bars should be enjoyed at room temperature or just a bit cooler than room temperature. If you leave them in the fridge for too long the caramel will harden quite a bit and be difficult to eat - so just make sure you take them out of the fridge (if storing there) a few hours before serving!)

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)