Get ready to experience a mind-blowing dessert that will make your taste buds dance with pure delight! These Raspberry Coffee Caramel Shortbread Bars are not just a treat - they're a culinary adventure that combines the rich, buttery goodness of shortbread with the tantalizing combination of raspberry jam and coffee-infused caramel. Imagine sinking your teeth into a perfectly crisp, golden base topped with luscious layers of sweet-tart raspberry and decadent caramel, finished with a crunchy pecan sprinkle. This isn't just a dessert - it's a flavor explosion that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup coffee-flavored caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix.
- Press the shortbread dough evenly into the prepared baking pan, creating a uniform base. Use the back of a spoon or your fingers to ensure an even surface.
- Bake the shortbread base in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool for 10 minutes.
- Spread the raspberry jam evenly over the cooled shortbread base, ensuring complete coverage.
- Drizzle the coffee-flavored caramel sauce over the raspberry jam layer, creating a marbled effect.
- Sprinkle the chopped pecans evenly across the top of the caramel and raspberry layers.
- Return the pan to the oven and bake for an additional 12-15 minutes, until the caramel is bubbling and the edges are slightly crisp.
- Remove from the oven and let the bars cool completely in the pan at room temperature, approximately 1 hour.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 12 even rectangles.
- For best results, chill the bars in the refrigerator for 30 minutes before serving to allow the caramel to set completely.
Tips
- Room Temperature Matters: Ensure your butter is truly softened but not melted for the perfect shortbread texture.
- Don't Overmix: When combining flour, mix just until the dough comes together to keep the shortbread tender.
- Parchment Paper is Your Friend: The overhanging parchment makes removing and cutting the bars a breeze.
- Chill for Perfection: The 30-minute refrigeration step is crucial for clean, crisp cuts and set caramel.
- Get Creative with Nuts: If pecans aren't your favorite, try almonds or walnuts for a different twist.
- Serving Suggestion: These bars are divine when served slightly chilled, allowing the caramel to maintain its perfect consistency.
- Make Ahead: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for advance preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 3g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 60mg
