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Salted Caramel Holiday Candy Squares

If you love that sweet and salty combo, these salted caramel squares are going to be your new holiday obsession! They have a buttery shortbread base, a gooey caramel center, and a sprinkle of flaky sea salt on top that makes them absolutely addictive. Fair warning: you might want to make a double batch because they disappear fast!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 30 servings
Ingredients Method

Ingredients
  

  • For the shortbread base:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • For the caramel layer:
  • 1 cup 2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • ⅓ cup honey
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Flaky sea salt for topping

Method
 

  1. Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
  2. For the shortbread base, combine flour and sugar in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 20-22 minutes until lightly golden. Remove and set aside.
  4. While the base bakes, make the caramel. In a medium saucepan, combine butter, brown sugar, honey, and heavy cream.
  5. Bring to a boil over medium heat, stirring constantly. Once boiling, continue to cook for 5 minutes without stirring.
  6. Remove from heat and stir in vanilla extract. Pour the hot caramel over the baked shortbread base.
  7. Immediately sprinkle flaky sea salt over the top to your liking.
  8. Bake for an additional 15 minutes until the caramel is bubbling.
  9. Let cool completely at room temperature for at least 2 hours, then refrigerate for 1 hour before cutting into squares. Store in an airtight container for up to 1 week.