Yum Hey What's for Dinner Mom?: Oh I'm still here!! and I'm Making Salted Caramel Shortbread


Oh I'm still here!! and I'm Making Salted Caramel Shortbread

Did you think I left you? Ran off and with another blog? Nope! Just doing a little fundraising for our new charter school and it kind of ate my life. Ummm weren't we just speaking of balance? Yes, it ate my life but it's over and I am finding my balance right about now. We made a nice chunk of money in 3 hours so it was worth it and now ahhhhhhhhh nothing. BALANCE.

I made an awesome delicious mistake for said fundraiser: Salted Caramel Shortbread. First I forgot to buy chocolate to make Twix-tacular bars. I refuse to go to the store except under extreme duress or we are out of milk. Then I left the shortbread bars in so long that they almost burned, not quite, just very very browned. And lastly in a fit of my-cupboard-door-won't-shut-itis I chucked out the dregs of a bottle of corn syrup because golly who uses corn syrup anymore right? So very browned bars meet no chocolate meet no corn syrup meet the only can of sweetened condensed milk in the house...what to do, what to do. Well I did what anybody would do, I salted them. What, you wouldn't do that? Well I did, and they sold out FAST! So fast I didn't even get a picture.

Salted Caramel Shortbread--oven 350˚

1 cup cold butter
2 cups flour-I use whole wheat pastry flour
1/2 cup brown sugar
teaspoon of salt**if using unsalted butter
1 14 ounce can of sweetened condensed milk
3/4 cup of butter
1/2 cup brown sugar
Celtic Sea Salt or kosher sea salt

in a food processor combine 1 cup butter, flour, 1/2 brown sugar and salt if using
pulse to combine
when it is mixed it may not look too much like cookie dough but regardless press it in too
a 9x13 baking dish lined with parchment paper
then bake for 20-25 minutes watching carefully the last 5 minutes, you want a well browned cookie base but no flames!
while the cookie base is baking combine the milk, remaining butter and sugar in a heavy sauce pan over medium high heat
stir until it comes to a boil
then reduce heat and simmer, stirring constantly for 7 minutes
remove from heat after 7 minutes and set aside until the shortbread cookie comes out
pour over the cookie base while it's hot
let it cool for 20 minutes or so
then sprinkle on a very small amount of Celtic Sea Salt press lightly if needed
chill until set
cut into squares (eat the rough edges) and serve or package up and sell

Don't forget to enter the Le Creuset giveaway, it ends Tuesday!

Must. Sleep. Now.

Peace and Love-



  1. Oh Laura, you are talking my language here with this recipe! Must make immediately, do not pass go, do not stop for anything!

  2. It was SO good. I can't wait to try it with some chocolate.


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