Tuesday, May 1, 2012

Salted Caramel Shortbread Bars {Baking With Julia}


This week's baking assignment was Hungarian Shortbread from Baking With Julia.  The recipe called for preparing the dough and then freezing it in small portions.  After it has chilled for a time, it is grated into the baking pan.  I couldn't believe how easy it was to do.  The dough was so delicious on its own and my son couldn't help but sneak a bite here and there.







The original recipe called for a layer of jam sandwiched between two layers of dough.  I decided to improvise and used my own homemade gooey caramel sauce instead.  After I drizzled it on I sprinkled it with a little coarse sea salt.



After baking the bars for around 45 minutes I set them out to cool on the stove top and went to sit outside on the deck.  When I came back inside to cut a few and take some photos the pan was half eaten!  That is all the proof I needed that this recipe is a hit.



The bars are soft and doughy right away but by the next day they have firmed up and remained equally delicious and utterly buttery.  I can imagine it being great also with the jam or even a sprinkling of coconut or chocolate chips.
If you'd like to give the original recipe a try, please stop over at the hosts' sites:


For my Gooey Caramel Sauce recipe go here.





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7 comments:

  1. Are you kidding?? With caramel?? That sounds absolutely AMAZING!!!

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  2. I would have eaten that whole tray!! That sounds sooo utterly delicious!!!

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  3. Caramel! Oh my. Grand idea.
    THanks for baking along this week.

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  4. I am stealing your salted caramel idea for my next batch, it sounds wonderful!

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  5. That actually sounds really, really good!

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  6. Those look amazing - I'm going to have to try them this way some time.

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  7. Thanks for the salted caramel idea. I'm about to bake my second half of dough I've been saving. Great pics!

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