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Salt River Bars

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Salt River Bars are a delicious, indulgent dessert that perfectly balances sweet and salty flavors. With a buttery shortbread crust, a rich caramel filling, and a touch of sea salt on top, these bars are reminiscent of the classic ‘Millionaire’s Shortbread,’ but with a twist of flavor that will leave everyone wanting more. Whether you’re preparing them for a family gathering or a treat for yourself, Salt River Bars are sure to be a hit.

Ingredients

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the Caramel Filling:

1/2 cup (1 stick) unsalted butter

1/2 cup brown sugar, packed

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1/4 teaspoon salt

For the Topping:

2 tablespoons coarse sea salt (or to taste)

Instructions

  1. For the Shortbread Crust:
    • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper or lightly grease it for easy removal.
    • Make the Shortbread Crust: In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the flour and salt, mixing until a dough forms.
    • Press the Dough into the Pan: Press the dough evenly into the prepared baking dish to form the crust. Use the back of a spoon to smooth it out.
    • Bake the Crust: Bake the shortbread crust for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the caramel filling.
  2. For the Caramel Filling:
    • Make the Caramel: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring the mixture to a gentle boil while stirring constantly. Let it simmer for about 3-4 minutes, until the caramel thickens slightly.
    • Pour the Caramel over the Crust: Once the caramel is ready, pour it over the slightly cooled shortbread crust, spreading it evenly with a spatula.
    • Bake the Bars: Return the pan to the oven and bake for an additional 12-15 minutes, or until the caramel is bubbly and golden brown.
  3. For the Topping:
    • Add the Sea Salt: After baking, remove the bars from the oven and let them cool completely. Once cooled, sprinkle the coarse sea salt evenly over the top of the caramel filling.
    • Chill: Place the bars in the refrigerator for at least 1-2 hours to allow the caramel to set before cutting into squares.
    • Cut and Serve: Once the bars are fully chilled and set, cut them into squares or rectangles. Serve and enjoy!

Notes

Add Chocolate: For a chocolatey twist, drizzle melted chocolate over the caramel filling once it’s set, or layer chocolate on top of the shortbread crust before adding the caramel filling.

Nutty Version: Add chopped pecans or walnuts to the caramel layer for extra crunch and flavor.

Different Salt: Experiment with flavored sea salts, such as smoked sea salt or Himalayan pink salt, for a unique twist on the classic salt topping.

Dried Fruit: Top with dried cranberries or chopped dried apricots for an additional layer of flavor.

Nutrition

Find it online: https://yumntasty.com/salt-river-bars/