Salted Honey And Caramel Bars
These decadent salted honey and caramel bars feature a buttery shortbread crust layered with a rich, chewy honey-caramel filling and a sprinkle of flaky sea salt. The perfect balance of sweet, salty, and buttery flavors makes them an irresistible treat.
Ingredients
Ingredients
- 1.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter cold, cubed
- 1 cup honey
- 0.5 cup heavy cream
- 0.25 cup unsalted butter
- 1 tsp vanilla extract
- 1 tsp flaky sea salt such as Maldon, plus extra for garnish
Notes
Storage: Keep bars in an airtight container in the refrigerator for up to 1 week. The caramel layer will soften at room temperature. For longer storage, freeze slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator. Make-ahead: The crust can be baked and cooled 1 day ahead; store covered at room temperature. The caramel filling can be made up to 2 days ahead and gently reheated before pouring. Variations: Add 1/2 cup chopped toasted pecans or almonds to the crust. For a chocolate twist, sprinkle 1/2 cup dark chocolate chips over the hot caramel layer before adding salt.