Yesterday I was craving a sweet treat and came up with these. I love vanilla and caramel flavors so I stuck with those, but if you like chocolate, I definitely suggest sprinkling chocolate chips on top of this. This paired really nicely with Earl Grey tea, and they were super decadent.

Ingredients for the shortbread:

Ingredients for the caramel:


  1. Preheat the oven to 375. 
  2. Combine the shortbread ingredients in a food processor. Blend for about a minute. You want the flour to be fine and completely incorporated.
  3. Butter a baking dish (or use coconut oil like I did).
  4. Press the shortbread down firmly and evenly.
  5. Bake for about 20 minutes.
  6. While it’s baking, combine the ingredients for the caramel in pot on medium high heat.
  7. Continually stir with a wooden spoon.
  8. The mixture will thicken and become a dark brown. I took mine off a little too soon, it even lightened in color.
  9. Pour the caramel over the shortbread and let it cool in the fridge for about a half hour.



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