1/2 cup (125 mL) Lactantia® Salted Butter, cut into cubes
1/4 cup (60 mL) 35% whipping cream
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) flaked sea salt
Salted Caramel Shortbread Bars :
1 cup (250 mL) Lactantia® Salted Butter
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour, sifted
PREP TIME
15m
COOK TIME
35m
TOTAL TIME
50m
YIELD 8 servings
Instructions
Salted Caramel :
Place sugar in heavy-bottomed saucepan set over medium heat; cook, without stirring, for 6 to 8 minutes or until golden brown, swirling pan gently if sugar is browning unevenly.
Stir in butter and cream; bring to boil.
Boil for 1 to 2 minutes or until thickened slightly.
Stir in vanilla and salt; let cool completely.
Salted Caramel Shortbread Bars :
Preheat oven to 350°F (180°C).
Line 8-inch (20 cm) square baking pan with enough parchment paper to overhang edges; set aside.
Using electric mixer, beat butter and sugar until light and fluffy.
Beat in vanilla; stir in flour in 2 additions.
Press two-thirds of the shortbread mixture into bottom of prepared pan; freeze for 10 minutes.
Wrap remaining shortbread in plastic wrap; refrigerate for 10 minutes.
Spread caramel over shortbread base.
Crumble remaining shortbread mixture over caramel.
Bake for about 25 minutes or until golden brown and bubbly.