Toffee Caramel Squares
Indulge in the irresistible layers of sweet decadence with these Toffee Caramel Squares, a delightful dessert that's perfect for any occasion. This recipe combines a buttery, tender shortbread base with a luscious homemade caramel filling, all crowned with a sprinkle of crunchy toffee bits for the ultimate flavor and texture. Using pantry staples like sweetened condensed milk, brown sugar, and vanilla extract, these squares strike the perfect balance between buttery richness and caramelized sweetness. With only 20 minutes of prep time and an impressive presentation, these treats are ideal for holiday gatherings or as a make-ahead indulgence. Serve them chilled or at room temperature for a melt-in-your-mouth experience that will leave everyone coming back for more.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 14 ounces sweetened condensed milk
- 0.5 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 0.5 cup toffee bits
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together 1/2 cup unsalted butter and 1/3 cup granulated sugar until light and fluffy. Gradually mix in the all-purpose flour until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base. Prick the surface lightly with a fork to prevent air bubbles.
Bake the shortbread in the preheated oven for 15-18 minutes, or until lightly golden. Let it cool slightly while you prepare the caramel filling.
For the caramel filling, combine sweetened condensed milk, 1/2 cup butter, light brown sugar, heavy cream, and light corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color (about 10-12 minutes).
Remove the caramel from heat and stir in the vanilla extract and salt. Pour the caramel evenly over the baked shortbread base and spread it with a spatula.
Sprinkle toffee bits evenly over the caramel layer and gently press them down to adhere.
Allow the squares to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
Once set, use the parchment paper overhang to lift the entire dessert out of the pan. Use a sharp knife to slice into 16 squares.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 31.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
