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Caramel Shortbread Squares
Dani
These caramel shortbread squares pair really nicely with Earl Grey tea, and they are super decadent.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Chilling
30
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
American
Servings
6
servings
Calories
491
kcal
Ingredients
1x
2x
3x
2
cups
almond flour
2
tbsp
coconut flour
1
tbsp
vanilla
¼
cup
honey
¼
cup
butter
½
tsp
baking soda
1
egg
Caramel Sauce
¼
cup
butter
¼
cup
honey
1/4
cup
coconut milk + 1 tbsp
2
tbsp
coconut sugar
Instructions
Preheat the oven to 375.
Combine the shortbread ingredients in a food processor. Blend for about a minute. You want the flour to be fine and completely incorporated.
Butter a baking dish (or use coconut oil as I did).
Press the shortbread down firmly and evenly.
Bake for about 20 minutes.
While it’s baking, combine the ingredients for the caramel in pot on medium-high heat.
Continually stir with a wooden spoon.
The mixture will thicken and become a dark brown. I took mine off a little too soon, it even lightened in color.
Pour the caramel over the shortbread and let it cool in the fridge for about a half hour.
Notes
If you like chocolate, I definitely suggest sprinkling chocolate chips on top of this.
Nutrition
Serving:
1
square
Calories:
491
kcal
Carbohydrates:
36
g
Protein:
9
g
Fat:
36
g
Saturated Fat:
13
g
Cholesterol:
67
mg
Sodium:
266
mg
Potassium:
45
mg
Fiber:
4
g
Sugar:
27
g
Vitamin A:
510
IU
Calcium:
89
mg
Iron:
2
mg
Keyword
caramel shortbread recipe, easy caramel dessert bars, paleo shortbread bars
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