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Shortbread Cookie Bars

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Looking for the ultimate dessert bar with a rich, buttery shortbread crust, gooey caramel center, and a perfect butterscotch flavor? These 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!

If you love easy bar desserts like this, try these Caramel Rice Krispie Treats

Buttery shortbread crust and gooey butterscotch caramel filling. What more could you want for Fall?

Shortbread cookie bars sliced in pan — Sugar Face Bakes

Why You'll Love This Shortbread Cookie Bars

  • Buttery, rich flavor with a soft crumb
  • Easy one-pan dessert with minimal prep
  • Made with simple pantry ingredients
  • Perfect for holidays, parties, or everyday treats
  • Customizable with toppings or fillings

For another easy dessert, try these Chocolate Covered Oreos

Key Ingredients You'll Need

  • 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
  • Enjoy your gooey, buttery Butterscotch Caramel Shortbread Cookie Bars!

Shop my favorite non-stick bakeware essentials at Caraway Home and use my code STACIE to grab a discount on your new set.

Shortbread cookie bars sliced in pan — Sugar Face Bakes

Add a scoop of vanilla ice cream on top!

For another baked treat, try this Cinnamon Roll Cake

Stacie’s Tricks & Tips

  • 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.

These 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.

Frequently Asked Questions

Can I use salted butter for shortbread cookie bars?

Yes, shortbread cookie bars can be made with salted butter. If you use salted butter, reduce or omit the added salt in the recipe to avoid an overly salty flavor.

Shortbread cookie bars last up to 5 days at room temperature when stored in an airtight container. They can also be refrigerated for up to 7 days for longer freshness.

Yes, shortbread cookie bars freeze well for up to 2 months. Wrap them tightly and thaw at room temperature before serving.

Yes, shortbread cookie bars are perfect for making ahead. Bake them 1–2 days in advance and store them covered at room temperature until ready to serve.

Shortbread cookie bars become too crumbly if there is too much flour or not enough butter. Measure ingredients carefully and ensure the dough holds together before baking.

More Dessert Recipes

Looking for more easy and comforting meals? Browse all recipes here:

  • 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!

    • Shop my favorite non-stick bakeware essentials at Caraway Home and use my code STACIE to grab a discount on your new set.

    Shortbread cookie bars sliced in pan — Sugar Face Bakes

    Add a scoop of vanilla ice cream on top!

    For another baked treat, try this Cinnamon Roll Cake

    Stacie’s Tricks & Tips

    • 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.

    These 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.

    Frequently Asked Questions

    Can I use salted butter for shortbread cookie bars?

    Yes, shortbread cookie bars can be made with salted butter. If you use salted butter, reduce or omit the added salt in the recipe to avoid an overly salty flavor.

    Shortbread cookie bars last up to 5 days at room temperature when stored in an airtight container. They can also be refrigerated for up to 7 days for longer freshness.

    Yes, shortbread cookie bars freeze well for up to 2 months. Wrap them tightly and thaw at room temperature before serving.

    Yes, shortbread cookie bars are perfect for making ahead. Bake them 1–2 days in advance and store them covered at room temperature until ready to serve.

    Shortbread cookie bars become too crumbly if there is too much flour or not enough butter. Measure ingredients carefully and ensure the dough holds together before baking.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

  • 1/4 cup heavy cream

    • How to Make Shortbread Cookie Bars

    1. 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.
    2. 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.
    3. 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.
    4. 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!

    Shop my favorite non-stick bakeware essentials at Caraway Home and use my code STACIE to grab a discount on your new set.

    Shortbread cookie bars sliced in pan — Sugar Face Bakes

    Add a scoop of vanilla ice cream on top!

    For another baked treat, try this Cinnamon Roll Cake

    Stacie’s Tricks & Tips

    • 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.

    These 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.

    Frequently Asked Questions

    Can I use salted butter for shortbread cookie bars?

    Yes, shortbread cookie bars can be made with salted butter. If you use salted butter, reduce or omit the added salt in the recipe to avoid an overly salty flavor.

    Shortbread cookie bars last up to 5 days at room temperature when stored in an airtight container. They can also be refrigerated for up to 7 days for longer freshness.

    Yes, shortbread cookie bars freeze well for up to 2 months. Wrap them tightly and thaw at room temperature before serving.

    Yes, shortbread cookie bars are perfect for making ahead. Bake them 1–2 days in advance and store them covered at room temperature until ready to serve.

    Shortbread cookie bars become too crumbly if there is too much flour or not enough butter. Measure ingredients carefully and ensure the dough holds together before baking.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

  • Butterscotch Caramel Filling:

    • How to Make Shortbread Cookie Bars

    1. 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.
    2. 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.
    3. 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.
    4. 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!

    Shop my favorite non-stick bakeware essentials at Caraway Home and use my code STACIE to grab a discount on your new set.

    Shortbread cookie bars sliced in pan — Sugar Face Bakes

    Add a scoop of vanilla ice cream on top!

    For another baked treat, try this Cinnamon Roll Cake

    Stacie’s Tricks & Tips

    • 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.

    These 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.

    Frequently Asked Questions

    Can I use salted butter for shortbread cookie bars?

    Yes, shortbread cookie bars can be made with salted butter. If you use salted butter, reduce or omit the added salt in the recipe to avoid an overly salty flavor.

    Shortbread cookie bars last up to 5 days at room temperature when stored in an airtight container. They can also be refrigerated for up to 7 days for longer freshness.

    Yes, shortbread cookie bars freeze well for up to 2 months. Wrap them tightly and thaw at room temperature before serving.

    Yes, shortbread cookie bars are perfect for making ahead. Bake them 1–2 days in advance and store them covered at room temperature until ready to serve.

    Shortbread cookie bars become too crumbly if there is too much flour or not enough butter. Measure ingredients carefully and ensure the dough holds together before baking.

    More Dessert Recipes

    Looking for more easy and comforting meals? Browse all recipes here:

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