Salted Caramel Cashew Shortbread Bars with Dark Chocolate Ganache

Buttery shortbread, creamy caramel, smooth dark chocolate with the perfect bit of sea salt makes for a divine dessert.

Quick Facts

Prep Time: 30 minutes
Bake Time: 20 to 23 minutes
Cool Time: 2 hours
Chill Time: 10 minutes
Yield: 20 bars

Ingredients

Shortbread

  • 1/2 cup butter, melted and cooled
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup coarsely chopped, salted cashews

Caramel

  • 3/4 cup brown sugar
  • 1/3 cup heavy cream
  • 6 tablespoons butter, cut into 6 pieces
  • 1/3 cup Karo┬« Light Corn Syrup
  • 1/4 teaspoon sea salt fine grind
  • 1 teaspoon pure vanilla extract

Ganache

  • 1/4 cup heavy cream
  • 3 ounces semi-sweet chocolate
  • 1/2 teaspoon sea salt coarse grind

Directions

  1. Preheat oven to 325°F.
  2. Line a 9 x 9-inch baking dish with aluminum foil leaving overhang on 2 sides.  Lightly grease the foil on the sides of the pan.
  3. To make shortbread crust, mix butter and sugar until well blended in a bowl.  Stir in flour and cashews until a stiff dough forms.  Press dough evenly onto bottom of foil lined pan.  Prick the dough using the tines of a fork.  Bake shortbread 20 to 23 minutes or until light golden brown.  Remove from oven and place on wire rack.
  4. To make caramel, stir brown sugar, cream, butter and corn syrup in a heavy saucepan.  Cook over medium-high heat until mixture begins to bubble.  Stir in salt and mix well.  Continue to cook at a full boil without stirring for about 8 to 10 minutes until candy reaches 240°F. Stir in vanilla.
  5. Pour caramel over shortbread crust.  Cool completely, about 2 hours.
  6. Heat cream and chocolate in microwave on HIGH (100% power), stirring every 15seconds until chocolate is melted, about 30 to 45 seconds.  Evenly spread Ganache over caramel layer.  Top with coarse sea salt.  Place in refrigerator 10 minutes or just until chocolate is set.  Cut into bars.