Salted Caramel Short Bread Bites

tf caramels featureJust a warning: don’t try these if you don’t like things that are gooey, creamy, buttery, flaky and just the tiniest bit salty. So … who’s still reading? No one? Yeah, I figured you’d all drop out at that. Guess I’ll just talk to myself 🙂

I’ve been seeing variations of this recipe all over the internet, so I figured I’d combine a few of my own recipes and make yet another version.

See this box? It contains the very first kitchen tool (implement? gadget?) I ever received. I don’t remember how I even knew it existed, but it ended up on my Christmas list when I was 16 somewhere between flare jeans and the Bee Gee’s “How Deep Is Your Love” album. I do remember squealing when I opened it on Christmas morning.

Who doesn’t love short bread?

Here’s another picture. See that doughy remnant on the lid? It might just be from the first batch I made back in 1977. No one knows for sure.

I wasn’t interested in the pan for this concoction — just the shortbread recipe. It’s my go-to.

The next time I make this, I’m going to double the shortbread recipe and spread it in a 9 x 13 pan instead of the 9″ square pan I used this time. I think there needs to be less caramel and more shortbread. But for the sake of matching my recipe with my pictures, I’ll tell you how I did it the first time and you can decide what you’d like to do.

A big P.S.: try this recipe now, and then tuck it away till Christmas. Who wouldn’t love a little box full of these?

Short Bread

  • 1 1/2 cups sifted flour
  • 3/4 c. powdered sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, softened

Line a 9″ square pan with parchment paper, letting edges hang over sides of pan on two sides for easy lifting. I didn’t do that with this batch, but I will next time. Mix all ingredients together, kneading well.

Press into pan and pat till smooth smooth-ish.

Bake short bread 40-45 minutes @ 325 degrees until lightly brown. Let cool while you make the caramel.


  • 1 cup butter
  • 2 1/4 cups packed brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 dash salt
  • 1 cup corn syrup
  • 1/2 tsp vanilla
Melt butter and sugar together; add salt. Blend in corn syrup and sweetened condensed milk, stirring constantly. Continue cooking and stirring over medium heat until a candy thermometer registers 250 degrees.
Remove from heat and stir in vanilla. Pour immediately over cooled short bread and cool thoroughly.
When caramel is almost set but still barely pliable, lift shortbread and caramel from pan with edges of parchment and set on a cutting board. Cut into four equal pieces. Cut each of those quarters into 16 pieces. Sprinkle with kosher salt and cool completely in refrigerator.
Disclaimer: Twig and Feather cannot be held liable for the fact that you may eat this entire pan yourself.


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