These Shortbread Caramel Almond dessert bars are a wonderful combination of a crunchy shortbread base and a creamy caramel topping with toasted almonds. Add a sprinkling of sea salt to the top of the caramel and you have the perfect sweet and salty treat.
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These Almond Bars with a Shortbread Crust are simple to make and do not require the use of a candy thermometer. Just keep an eye on the color of the caramel as you are making it and don't walk away in the middle of it!
Cut the bars any size you want. They pack a lot of sweetness from the caramel topping so I prefer to cut into small pieces.
Prepare the pan
- The almond bars may be made in an 8" x 8" pan or a 9" tart pan with a removable bottom. No pan prep is needed if using a tart pan. If using an 8" x 8" pan follow the steps below to prep the pan:
- Cut two strips of parchment paper 8" x 12", butter or spray the bottom and sides of the pan. Place the two strips crossing each other so the paper extends beyond the top of the pan. After the shortbread bars finish setting you simply pull upward on the paper and it will easily remove from the pan.
Ingredients
The Caramel Almond Shortbread Bars recipe has two components: 1) the chocolate shortbread base, and 2) the caramel almond topping. The following ingredients are needed for each component:
Chocolate Shortbread base:
- Unsalted butter: bring the butter to room temperature before starting the recipe
- Cocoa powder
- Granulated sugar
- Espresso powder: this is optional. The espresso enhances the chocolate flavor.
- All-Purpose flour: use gluten-free flour if preferred.
Caramel Almond Topping:
- Granulated sugar
- Heavy cream
- Unsalted butter
- Salt: optional
- Brewed espresso: you may replace the espresso with water if desired.
- Light corn syrup
- Bittersweet chocolate
- Almond pieces: lightly toast the almond pieces for a nice crunch!
Dough Tip
This is a shortbread crust and it will not be formed into a wet dough. It will be crumbly - similar to the photo below. Distribute the dough evenly in the pan and press it down lightly with your hands.
Caramel instructions
- Measure all of the ingredients needed for making the caramel before starting. This process will go quickly and you don't want to be searching for something while your caramel burns!
- Start by combining sugar, expresso (or strongly brewed coffee) and corn syrup in a heavy bottomed saucepan.
- Begin heating over medium-high heat and stir briefly to combine. Keep a glass of water and a pastry brush nearby and use this to wash down any sugar granules that form on the side of the pan.
- Stop stirring once the sugar mixture starts to boil. Keep an eye on the pot and don't walk away for too long as the syrup can change quickly. As soon as it turns an amber color (see Figure B) change the heat setting to low, add the butter and heavy cream. Take a step back when you do this as the mixture may sputter and, trust me, it is hot!
- Stir the caramel until the butter is melted. Remove from the heat, add the chocolate and stir until the chocolate is melted. Stir in the sea salt.
- Pour the caramel over the cooled shortbread base and sprinkled with almonds. Optionally sprinkle a dash of sea salt over the top of the treat.
Video
This quick video shows the basic steps to create the shortbread caramel almond bars:
FAQs
For a fun read on the history of shortbread, consider reading this article by British Food.
Store the Almond Caramel Shortbread Bars at room temperature in an airtight container. Place the container in the fridge if your room is warm (over 75 degrees F).
📋 Recipe
Caramel Almond Shortbread Bars Recipe
Equipment
- Stand Mixer or hand mixer
- 8" Square Pan may also use a 10" round tart pan to make shortbread wedges
- Bowls, measuring cups and spoons
- Heavy-bottomed saucepan
- Parchment paper
Ingredients
Shortbread
- 1 Cup All-purpose flour
- ¼ Cup Cocoa Powder Unsweetened and Dutch processed
- ½ Cup Butter Softened
- ⅓ Cup Granulated Sugar
- ½ teaspoon Espresso Powder
Caramel Almond Topping
- 1 Cup Granulated Sugar
- 2 Tablespoons Brewed Espresso, cooled
- 1 Tablespoon Corn Syrup Light or dark
- ½ Cup Heavy Cream
- 2 Tablespoons Butter Cut into ¼" cubes
- ⅓ Cup Bittersweet chocolate Chopped finely
- ½ Cup Sliced or Slivered Roasted Almonds
- ½ teaspoon Sea Salt optional
Instructions
Prepare 8" Square Baking Pan
- Cut two 8" x 12" strips of parchment paper. Spray pan with nonstick baking spray and place strips in bottom of pan so parchment extends over the four pan sides. Note - if using a 10" round tart pan with a removeable bottom, lightly grease the pan with butter.
Shortbread
- Preheat oven to 350℉ (180℃)
- Combine espresso powder, cocoa and all-purpose flour in a small bowl. Set aside.¼ Cup Cocoa Powder, ½ teaspoon Espresso Powder, 1 Cup All-purpose flour
- Using a stand mixer fitted with the paddle attachment mix the butter and sugar until light and creamy (2 - 3 minutes), scraping side of bowl as needed. (note: a hand mixer may also be used)½ Cup Butter, ⅓ Cup Granulated Sugar
- Scrape down the sides of the bowl and add the expresso/flour mixture/cocoa to the mixing bowl. Mix on the lowest speed for 1 minute. Scrape down the sides of the bowl and mix for another 1 minute.
- The mixture should look sandy. If there are large chunks of butter in the bowl, mix on low for another minute or two.
- Pour the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the pan.
- Bake for 20 - 22 minutes.
- Let cool completely before adding topping.
Caramel Almond Topping
- Place sugar, espresso and corn syrup in a heavy-bottomed saucepan.1 Cup Granulated Sugar, 2 Tablespoons Brewed Espresso, cooled, 1 Tablespoon Corn Syrup
- Begin heating over medium-high heat, stir ingredients to combine taking care not to get any sugar on side of saucepan.
- Mixture will begin to boil. Stop stirring and let syrup boil until it turns an amber color. Immediately lower heat to low and add butter and cream. Use caution as mixture may sputter. Stir until combined.½ Cup Heavy Cream, 2 Tablespoons Butter
- Remove from heat and stir in chocolate until melted. Add a dash of sea salt if desired.⅓ Cup Bittersweet chocolate, ½ teaspoon Sea Salt
- Pour over shortbread in pan.
- Evenly sprinkle almonds over the caramel.½ Cup Sliced or Slivered Roasted Almonds
- Let cool completely before unmolding.
- Unmold by pulling up on sides of parchment paper and transfer to a cutting board. Remove parchment from bottom of shortbread. Cut into desired shapes.
Shadi Hasanzadenemati says
I am absolutely blown away by this Shortbread Caramel Almond Bars recipe! The combination of buttery shortbread, gooey caramel, and crunchy almonds creates a sensational symphony of flavors and textures that is simply irresistible.
dessertswithstephanie says
So happy to know you enjoyed the recipe! Thanks for the feedback, Shadi.
TAYLER ROSS says
I took these bars into work yesterday and they were such a huge hit! Everyone was asking me for the recipe!
dessertswithstephanie says
Tayler, so awesome to know this. Treats are always a welcome addition to the workday!
Tavo says
Your Shortbread Caramel Almond Bars Recipe is truly delightful, earning a five-star rating without a doubt! The shortbread is perfectly crumbly, providing an ideal base for the rich, velvety caramel layer. The addition of almonds adds just the right amount of crunch and nuttiness, making for a treat that's both indulgent and balanced. And the way you've explained the process makes it effortless to follow, even for less experienced bakers. This recipe, with its sublime fusion of flavors and textures, will be an absolute hit at any occasion.
dessertswithstephanie says
Tavo, so kind of you to stop back and let me know. So pleased you enjoyed this decadent treat!
AlainaGoosten says
Oh my! This turned out delicious. I put a bit of seasalt on the top and was the perfect touch!