Looking for the ultimate dessert bar with a rich, buttery shortbread crust, gooey caramel center, and a perfect butterscotch flavor? These Butterscotch Caramel Shortbread Cookie Bars are exactly what you need! Made using sugarfacebakes.com shortbread cookies, this recipe is perfect for a 9×13 pan, giving you delicious layers of flavor and texture in every bite. This is a simple and quick recipe that’s guaranteed to be a hit at your next gathering!
Buttery shortbread crust and gooey butterscotch caramel filling. What more could you want for Fall?
What You Need For Cookie Bars
Ingredients:
- Shortbread Dough (from sugarfacebakes.com shortbread cookie recipe):
- 1 1/2 cups unsalted butter, chilled and cubed
- 2/3 cup granulated sugar
- 3 cups all-purpose flour (or gluten-free flour)
- 1/2 tsp salt
- Butterscotch Caramel Filling:
- 1 1/2 cups caramel sauce (store-bought or homemade)
- 1 1/2 tsp butterscotch extract
- 1/4 cup heavy cream
How To Make Butterscotch Caramel Shortbread
Instructions:
- Prepare the Shortbread Crust:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving enough overhang for easy removal.
- In a large mixing bowl, combine the butter, sugar, flour, and salt. Mix until the dough forms a crumbly consistency, but holds together when pressed.
- Press about 2/3 of the shortbread dough firmly into the bottom of your prepared pan to create an even crust.
- Bake for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Butterscotch Caramel Filling:
- While the crust is baking, prepare the filling. In a saucepan over medium heat, warm the caramel sauce with heavy cream. Once smooth, stir in the butterscotch extract for a rich flavor boost.
- Let the mixture cool slightly so it thickens, making it easier to spread without seeping through the crust.
- Assemble and Bake:
- Pour the butterscotch caramel filling over the baked shortbread crust, spreading it evenly.
- Take the remaining chilled shortbread dough, crumble it over the top of the caramel layer.
- Return the pan to the oven and bake for an additional 15-18 minutes, or until the crumble topping is golden brown.
- Cool and Serve:
- Allow the bars to cool completely in the pan, then transfer them to the fridge for at least an hour to set. Once firm, remove from the pan using the parchment paper overhang and cut into squares.
- Enjoy your gooey, buttery Butterscotch Caramel Shortbread Cookie Bars!
Add a scoop of vanilla ice cream on top!
Baking Tips For Shortbread Cookie Bars
- Shortbread Dough: Keep your butter cold for a flaky, tender crust.
- Caramel Layer: Let the caramel sauce cool slightly to thicken before pouring it onto the crust, preventing it from soaking through.
- Chilling for Clean Cuts: Chilling the bars before cutting ensures clean, sharp edges.
Other Ideas For Cookie Bar Recipe
- Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works well in this recipe, but you can make homemade caramel for an extra-special touch. - How do I store these bars?
Keep them in an airtight container in the fridge for up to a week. They also freeze well for up to 3 months. - Can I add nuts to the crumble?
Yes! Chopped pecans or walnuts would add a delicious crunch to the topping. - Does protein powder work in this recipe? Yes! Add a scoop in place of your flour.
These Butterscotch Caramel Shortbread Cookie Bars are the perfect combination of sweet, buttery shortbread and gooey butterscotch caramel. Whether you’re serving these for a holiday party, a bake sale, or just for yourself, they’re sure to impress! For the best baking experience, try using Caraway bakeware and use code ‘SUGARFACEBAKES10’ for 10% off.