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With a buttery shortbread base and a chewy caramel topping loaded with crisp almonds, these Honey Caramel Almond Shortbread Bars are always a HUGE hit!
"Oh! My! Word!" That's exactly what I said to Scott when I tasted the first bite of these Honey Caramel Almond Shortbread Bars. I handed him a little square and he didn't waste a minute testing out my assessment. He totally concurred, "Oh! My! Word!" I think you will agree!
A reassessment
After reading what I wrote in that first paragraph, I wondered if these bars are really that good. Maybe I was just really hungry or just really in the mood for something sweet...
Well, I just came back from the kitchen. I sliced off another sliver piece, just to revisit this sweet confection... so I could write this post accurately. The second assessment: Oh! My! Word! These Honey Caramel Almond Shortbread Bars might just be one of the best things I've ever eaten in my life. I'm super decently happy that we gave most of them away to the workers that have been cleaning up our woods this week (only because I do want to fit into a new dress I bought recently).
Seriously, these guys are GOOD! I love the contrast between the buttery, melt-in-your-mouth shortbread crust and the soft, chewy caramel topping studded with crisp sliced almonds.
A perfect gift!
I also love that, although the caramel topping stays soft and chewy, it's not sticky so these bars not only keep well at room temperature,they're PERFECT for gifting. Yes, they make a fantastic gift that will have friends, neighbors, co-workers... begging for the recipe.
To make your gifts look really fun and super special, we're offering a free printable label (pictured above and below) to dress up your gifts. If you'd like to receive a PDF for the labels, along with instructions on how to print them and links for the boxes and ribbon pictured below, just let us know in the comment section at the very bottom of this post (scroll all the way down and you'll find a box where you can leave a comment).
We'll email you the labels and instructions on how to print them up yourself. If you don't have a printer, you can take the PDF to any UPS or office store and have them printed very reasonably.
What you'll need to make these Honey Caramel Almond Shortbread Bars
There aren't any fancy ingredients required for these Honey Caramel Almond Shortbread Bars, you probably have most of them right in your pantry or refrigerator. Here's what you'll need:
- Butter - both the shortbread base and the caramel topping call for butter. I'm a bit of a renegade when it comes to butter. Most chefs recommend unsalted butter for baking. I always use salted butter. Although I've done this ever since I started baking, a zillion years ago, I found out in the last few years that I'm in the same camp as Christopher Kimball, the creator of Cook's Illustrated and, more recently, Milk Street. He explains the reasoning better than I can in this article.
- Sugar - good old granulated sugar is all you need.
- Vanilla extract - use the real deal! Vanilla is expensive but you don't need much to add a lot of fabulous flavor. I like to buy vanilla extract in bulk at Costco or Sam's Club. You could also use vanilla bean paste or scrape the beans from a vanilla bean pod (decently reasonable).
- Salt - I use kosher salt. If you use regular table salt, use a bit less.
- Corn syrup - there's lots of controversy about corn syrup but it mostly revolves around high fructose corn syrup. The corn syrup called for in this recipe is regular corn syrup (I use Karo) which is 100% glucose. Why use corn syrup at all? An article from the Los Angelos Times explains it well:
"When you cook syrup to make candy (as you do in this Honey Caramel Almond Shortbread Bars recipe), sugar can inadvertently recrystallize, either by agitation or humidity in the air, and cause your syrup to seize into a rock-hard mess. Corn syrup prevents this from happening. It also lends the finished candy a pleasant, smooth texture. So if you’re going to make candy, it’s advisable to make your peace with corn syrup beforehand."
- Water - a small amount of water helps the sugar to dissolve when making the caramel topping for these bars.
- Heavy cream - no substitutions here. If you're concerned about calories and/or fat, it might not be the time to make this recipe or you may need to practice portion control. It's definitely an indulgence - but so worth it!
That's it! A fairly simple list of ingredients.
There are also a few pieces of simple kitchen equipment (no fancy mixers or food processors) you'll need for these Honey Caramel Almond Shortbread Bars:
- I like to use a silicone spatula for stirring up the shortbread as well as the caramel sauce. Heat-resistant silicone spatulas are indispensable little workhorses in my kitchen!
- A 9-inch square baking pan. I have this sturdy USA pan. I really like the square corners and the way it comes out of the dishwasher after many uses still looking like new. You could also use a 9-inch round pan for this recipe and cut the pieces into wedges rather than squares. Be sure to line the pan with parchment paper for easy removal.
- A heavy-duty 2-quart pot. Use your heaviest pot to make the caramel. The caramel can burn much more easily in a lightweight pot.
- A candy thermometer. This is essential for making the caramel topping. You don't want the caramel too soft as it won't cut well. You also don't want it to get too hard or it will be difficult to bite into these bars. Using a candy thermometer ensures the perfect caramel consistency! A basic candy thermometer will work well for this recipe. I have this digital candy thermometer which I love because it beeps when I get near the desired temp.
A guaranteed hit!
I promise that these Honey Caramel Almond Shortbread Bars will be a HUGE hit with family, friends, neighbors, co-workers, teachers, hairdressers and anyone whose good graces you would like to be blessed with. Make them ASAP and just wait for the "Oh! My! Word" or similar comments!
Café Tips for making this Honey Caramel Almond Shortbread Bars
- These Honey Caramel Almond Shortbread Bars will keep well at room temperature for a week (if they stick around that long) and freeze well for up to 2 months.
- It's much easier to pour and measure honey if it's warm. To warm honey, just pop the glass jar in the microwave for 20-30 seconds. Don't warm honey in the microwave however if it's in a plastic jar, as it's not safe.
- If the syrup mixture is taking a long time to turn amber when making the caramel for these Honey Caramel Shortbread Bars, increase the heat a bit. If it’s going too fast near the end, decrease the heat to prevent burning.
- Because we're not using a mixer for the shortbread, the butter should be nice and soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.
Thought for the day:
God is our refuge and strength
a very present Help in trouble.
Therefore, we will not fear,
though the earth be removed,
though the mountains be carried into the midst of the sea.
Psalm 46:1-2
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Honey Caramel Almond Shortbread Bars
Ingredients
For the shortbread:
- 6 ounces very soft butter (in the U.S. that's 1½ sticks), (I use salted butter)
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups plus 2 tablespoons all-purpose flour
For the caramel-almond topping:
- ½ cup heavy cream
- ½ cup honey
- 1 teaspoon vanilla extract
- 4 ounces butter (in the U.S. that's 1 stick), cut into 8 pieces (I use salted butter)
- 1 cup plus 3 tablespoons sugar
- 1 tablespoon light corn syrup
- ⅓ cup water
- 3 cups sliced almonds, 12 ounces
- flaky sea salt, optional
Instructions
For the prep:
- Preheat the oven to 350°F with a rack set in the middle. Spray the bottom and sides of a 9x9-inch square baking pan with non stick baking spray. Line the bottom and up two sides of the pan with parchment paper, leaving about 1 inch overhanging at the top of the pan of each side. Lightly spray the parchment with baking spray and rub with a paper towel.
For the shortbread:
- Combine the soft butter, sugar and vanilla in a medium-large bowl. Stir well with a silicone spatula or wooden spoon to combine. Add the vanilla and salt and stir again.
- Add the flour and stir until all the flour is incorporated, scraping the sides of the bowl as you go. The dough will be crumbly, but all of the flour should be mixed in.
- Spread the crumbs across the bottom of the prepared pan and press them into an even layer with lightly floured hands.
- Bake on the middle rack for 22-25 minutes, or until light golden brown.
- Transfer the pan to a cooling rack. Increase the oven temperature to 425°
For the caramel/almond topping:
- Towards the end of the baking time, start making the caramel/almond topping. In a medium-size microwave-safe measuring cup or bowl, combine the cream, honey, vanilla and butter. Microwave on high power for 2 minutes. Set aside.
- In a heavy medium-sized saucepan, combine the sugar, water and corn syrup and water and bring to a boil over moderately high heat, stirring just to combine. Don’t stir after this.
- Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 8-10 minutes. (Watch the syrup carefully the last couple minutes, swirling the pan more frequently at this point to prevent burning). Remove from the heat.
- Carefully add the honey/cream mixture (it will bubble furiously) and stir to combine. Return the pan to the burner and cook the caramel over moderately high heat, stirring frequently until a candy thermometer registers 255°, about 7-10 minutes. Stir in the almonds and immediately pour the caramel mixture over the shortbread, spreading to an even layer.
- Return the pan to the oven and bake for 7-10 minutes, or until the topping is bubbling all over and a nice deep golden brown. Transfer the pan to a cooling rack and sprinkle with flaky sea salt, if desired. Allow to cool completely before cutting. I like to allow at least 2 hours.
- Run a thin-bladed knife along the two edges of the pan that do not have parchment to loosen the shortbread. Pull up on the parchment paper and transfer the shortbread to a cutting board. Using a sharp, heavy knife, cut the pastry into desired size squares.
Sunnysewsit says
I made these this morning and it turned out to be a disaster! The shortbread turned out OK, but I did not read the recipe correctly and cooked the Karo syrup with the sugar and water but apparently not long enough. When I added the honey mixture, the syrup never got thick, and then after 10 minutes I added the almonds, but it was still watery. When I poured the mixture over the shortbread, the shortbread became soggy. I no longer have a candy thermometer as mine stopped working a while back. Perhaps that was the problem, but at this point I feel I wasted some expensive ingredients to make this. It is in the frig as we speak so hopefully cooling further will set it up. As is it looks nothing like your photos!
Chris Scheuer says
I'm so sorry you had trouble with this! I also hate wasting good ingredients. I hope it turns out to be salvageable!
Pamelia Brinks says
These bars sound perfect can not wait to try, will be giving as gifts as want to share the joy.
Would love the labells and info for the boxes, presentation just makes it better.Thank you
Chris Scheuer says
Hi Pamelia, I would heat it on the stove till it's nice and warm. The time will depend on what heat level you use.
Geil says
I am always looking for cookie recipes without eggs. I am not allergic to them but have a sensitivity that flares up once in a while. These look delicious. I don't have a microwave. Can you tell me how long to cook the first part of the caramel topping on the stove? Please send the labels also.
Maria says
Can't wait to make these...they look delicious! May I have the labels?
Lindsay @ The Café Sucre Farine says
Sure, Maria!
Sunnysewsit says
Both of us have to watch our cholesterol, so I usually avoid whole cream, and I am wondering what I can sub for that in this recipe? It looks absolutely delicious and I'd LOVE the labels. Thanks so much Chris. -- Sunny
Chris Scheuer says
Hi Sunny, I haven't tested this recipe with anything except for the cream but you could probably use half and half.
Kathleen says
These look delicious. May I please have the labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Kathleen!
Karin Bjerke-Lisle says
These are marvellous! May I please have the link for the labels?
Lindsay @ The Café Sucre Farine says
Thanks, Karin! Sending them your way.
Debbie says
Can you double this recipe using a larger baking pan?
Chris Scheuer says
Hi Debbie, that should work fine!
Debbie says
Could you please send me the labels and where you purchase the dessert boxes . I want to make these shortbreads for a friends birthday next week. Also I am going to be making your Tuscan Herbed sea salt today. Can’t wait to try it.
Thanks!
Lindsay @ The Café Sucre Farine says
Sending them your way, Debbie!
Lisa K. says
These look finger-licking-delicious! And what a beautiful presentation in the gift boxes! I can’t wait to make these for our holiday block party. Would you kindly send me the link for the boxes and labels? I enjoy your recipes often and appreciate your sharing them with us.
Lindsay @ The Café Sucre Farine says
So glad you're enjoying the recipes, Lisa! We will send the labels.
Debbie says
Three of my favorites: Honey, caramel, and shortbread! How bad can that be? I would love the PDF . Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Debbie!
Melissa Hedrick says
I would like the free printable label. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Melissa!
Diane Hacker says
I love your recipes ! The scripture and the music you send is so encouraging. Thank you!! I would love the PDF of the labels and link for the boxes. Blessings!!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Diane! We will send the labels your way.
Susan Graby says
Hi Chris,
I’m planning to make these for my family soon. If you can please send me a PDF of your beautiful labels I’d appreciate it. Also, where do you buy the boxes that you use in your photos?
Thanks so much,
Susan
P.S. Yesterday I served your pull-apart brioche bread and Freezer Blueberry Jam to visiting family. They loved it!
Chris Scheuer says
That's great, Susan! We will send all that information your way.
Catherine says
Would love to have the labels for this yummy treat. Thanks
Chris Scheuer says
Sure, Catherine!
Merle Mosse says
Please send labels for for labels and the link to the boxes. Many thanks
Chris Scheuer says
Sure, Merle!
Paula Roach says
I would like the labels please. Thank you Chris. I always enjoy your recipes and writings. Please continue this work. Thank you.
Chris Scheuer says
Thank you, Paula! Sending them your way.
Bonnie Worthington says
Hi Chris.
Please send the pdf for the labels and the links for boxes.
Thank you.
Bonnie
Chris Scheuer says
Sure, Bonnie!
Carol Abrams says
Please send the label for these delicious Honey Caramel Almond Shortbread bars and link to boxes. Thanks!
Carol
Chris Scheuer says
Sure, Carol!
Lin says
I would love to have the labels!
Chris Scheuer says
Sure, Lin!
Janine says
WOuld love the labels please!
Chris Scheuer says
Sending them your way, Janine!
Victoria says
My knees just went weak! You found my Achilles heel! Caramel & nuts! May I also please have the labels.... thank you!
Chris Scheuer says
Sure, Victoria! Enjoy!
Bernice P says
Love all your recipes. Please send me the pdf for the labels and the links for boxes etc... thank you.
Chris Scheuer says
Thanks, Bernice! We will send the info your way 🙂
Sheila says
I can't wait to make these. They look delicious. I would also love a copy f the labels, please.
Chris Scheuer says
We will send them your way, Sheila!
Pam Tidwell says
Oh my! What’s not to love! Shortbread, caramel, and almonds! Yum! I’d love the labels please!
Chris Scheuer says
Sure, Pam!