Rich, buttery shortbread bars layered with gooey salted caramel the perfect sweet-salty dessert for any occasion.

Scale

1 cup unsalted butter, softened

¾ cup granulated sugar

½ cup powdered sugar

1 tablespoon vanilla extract

2½ cups all-purpose flour

½ teaspoon salt

1 cup soft caramel candies or thick caramel sauce

3 tablespoons heavy cream or milk

½ teaspoon sea salt

Flaky sea salt for topping

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1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

2. Cream butter and sugars until fluffy. Mix in vanilla, then add flour and salt to form a soft dough.

3. Press two-thirds of dough into pan and bake 15–18 minutes until golden.

4. Melt caramel candies with cream over low heat until smooth. Stir in sea salt.

5. Pour caramel over crust, crumble remaining dough on top, and bake 25–30 minutes.

6. Cool completely, sprinkle with flaky sea salt, and cut into bars.

For a deeper caramel flavor, use dark caramel sauce or melt down Werther’s Original soft caramels.

Store bars in an airtight container for up to 4 days at room temperature or 1 week in the fridge.