Craving something buttery, chewy, and irresistibly sweet? Look no further than Honey Caramel Almond Shortbread Bars—a decadent bar cookie that perfectly balances a rich, buttery shortbread base with a gooey honeyed caramel layer and crunchy sliced almonds. With every bite, you experience a harmony of melt-in-your-mouth shortbread, caramel’s soft chewiness, and a pleasant nutty crunch. They’re elegant enough for holiday gifting, but simple and comforting enough for everyday indulgence.
Why You’ll Love These Bars
- Textural contrast: A tender, crumbly shortbread foundation topped with a luscious, chewy caramel studded with crunchy almonds.
- Flavor harmony: The warmth of honey pairs beautifully with the buttery richness and delicate saltiness—especially if you sprinkle on some flaky sea salt.
- Make-ahead & shareable: These bars keep well at room temperature for up to a week and freeze beautifully for longer storage—perfect for gifting or meal prepping.
- Simple ingredients: You’ll need pantry staples—flour, sugar, butter, cream, corn syrup, honey, vanilla, and almonds. No fancy tools or techniques required.
Ingredients Needed
(Yields one 9×9-inch pan, about 25 bars)
For the shortbread crust:
- 6 oz (1½ sticks) unsalted or salted butter, very soft
- 6 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt (omit if using salted butter)
- 1⅗ cups (1½ cups + 2 tbsp) all-purpose flour
For the honey-caramel almond topping:
- ½ cup heavy cream
- ½ cup honey
- 1 tsp vanilla extract
- 4 oz (1 stick) butter, cut into pieces
- 1 cup + 3 tbsp granulated sugar
- 1 tbsp light corn syrup
- ⅓ cup water
- 3 cups sliced almonds (roughly 12 oz)
- Flaky sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Prep & preheat
Preheat your oven to 350°F (175°C). Spray and line a 9×9-inch square pan with parchment paper—leave a 1-inch overhang on two sides for easy lifting later. Lightly coat the parchment with baking spray and use a paper towel to smooth. - Make the shortbread base
In a bowl, cream together soft butter, sugar, vanilla, and salt until well combined. Add flour and stir until the mixture is crumbly but evenly incorporated. Press evenly into the bottom of the lined pan. Bake on the middle rack for 22–25 minutes, or until light golden. - Begin caramel topping
Just before the shortbread is done, combine heavy cream, honey, vanilla, and butter in a microwave-safe bowl. Heat for ~2 minutes—set aside. - Cook the caramel
In a heavy-bottomed saucepan, combine sugar, water, and corn syrup. Bring to a boil over medium-high heat—don’t stir from this point, but gently swirl. Once it turns a medium amber color (about 8–10 minutes), remove from heat. - Combine and cook to temperature
Carefully whisk in the honey-cream-butter mixture (it will bubble vigorously). Return the pan to medium heat and cook until a candy thermometer reads 255°F (hard-ball stage), about 7–10 minutes. Stir in the sliced almonds immediately and pour over the baked shortbread base, spreading evenly. - Bake again & finish
Bake for another 7–10 minutes, or until the topping is bubbling and golden brown. Remove from the oven and transfer to a wire rack. If desired, sprinkle with flaky sea salt. Let it cool completely (at least 2 hours) before cutting into squares. - Slice & serve
Loosen the edges with a sharp knife, lift the bars using the parchment overhang, and cut into desired-size squares with a heavy, sharp knife.
Tips & Variations
- Room temperature butter is crucial—too cold and the shortbread layer won’t bind properly.
- Use a candy thermometer: achieving the right caramel texture depends on precise temperature (255°F).
- Honey: warming it slightly makes it easier to measure—just don’t heat in plastic containers.
- To freeze: Layer cooled bars between parchment paper in an airtight container. Thaw at room temperature before serving.
- For flavor tweaks, consider stirring in dried cherries, orange zest, or even a sprinkle of espresso powder to complement the caramel’s depth.
Serving Suggestions
- Pair a bar with a cup of strong coffee or espresso—the bitterness balances the sweetness.
- Serve alongside vanilla ice cream or unsweetened whipped cream for a dessert plate.
- Wrap bars individually and tie with ribbon for gifting—they look as delightful as they taste!