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Tuesday, November 22, 2011

Almond Caramel Shortbread Bars

I normally have a bag of Trader Joe's Just Almond Meal on hand. Sometimes when I make cookies I replace some flour with almond meal to keep it moist and adds a subtle almond flavor without overpowering like almond extract. I was looking for a bar cookie recipe and found one on Hershey's website. The one on the website is Chewy Toffee Almond Bar. Not everyone likes coconut and I wanted to use caramel instead of the toffee bites so I tweaked the recipe.

Almond Caramel Shortbread Bars


  • 1/2 cup room temperature unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract (or almond extract)
  • 1/3 cup almond flour or meal
  • 2/3 cup unbleached all-purpose flour
  • 1/8 tsp salt
Caramel layer:

You can use the caramel recipe I posted previously: Click Here or melt 14 oz bag of store bought caramel with 1/4 cup of cream. 


1 cup of sliced almond. 

preheat oven to 350 degrees F. Greased an 8 inch square pan. 

In a medium size bowl add almond meal, flour and salt. Mixed. In another medium size bowl, cream together butter and sugar until white and fluffy then add vanilla then mix. Mix the combined dry ingredients into the butter mixture until well incorporated. Press the dough evenly into the greased 8 inch square pan. Bake on 350 for 20 minutes or until the shortbread looks light golden brown. 

While you are waiting for the shortbread, prepared the caramel layer. 

Pour the caramel onto the baked shortbread. Topped with the sliced almond and bake on 350 for another 10 minutes. Make sure you let it cool completely before slicing into bars. 

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