Salted Caramel Shortbread Squares

Salted Caramel Shortbread Squares

There are no words to describe how delicious this is..seriously. Even the sound of it – salted caramel shortbread squares (*drool*). It is worth the waiting period to make these layers set into place. The ingredients taste amazing all together and you can taste each layer in every bite!

At the time of writing this post, we are in the middle of our 6-week fitness challenge. I’m always on the hunt for the tastiest treats that are “challenge” approved or just simply healthy yet delicious. These salted caramel shortbread squares are super family and kid-friendly as evident from my husband and 18 month old!

I added in almond extract for some extra flavor. I will say that it does have a distinguishable taste, so if you don’t like almond-flavor, omit that ingredient. You can also substitute raw honey for the maple syrup if you have a preference. It won’t make any difference in terms of texture.

Flakey sea salt makes a big difference at the end! It really livens up your taste palette not to mention it brings the aesthetic together! I hope you enjoy this healthy treat as much as us!

Salted Caramel Shortbread Squares

Refined sugar free + gluten free


For the shortbread layer:

  • 1/2 c. almond flour
  • 1/3 . melted coconut oil
  • 3 tbsp. pure maple syrup

For the caramel layer:

  • 1/2 c. almond butter
  • 1/4 c. coconut oil (not melted)
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/4 c. pure maple syrup

For the chocolate layer:

  • 1/2 c. dairy free chocolate chips
  • 1 tbsp. coconut oil (not melted)
  • flakey sea salt


Shortbread layer:

  1. Preheat the oven to 350F.
  2. Combine the coconut flour, almond flour, melted coconut oil and pure maple syrup into a mixing bowl. Mix well.
  3. Line a glass baking dish with parchment paper or use coconut oil to grease a baking dish. Gently pack down shortbread into the baking dish. It should not be crumbly by this point. Continue to press down and spread across the base of the baking dish. I personally prefer a bigger baking dish so the shortbread layer isn’t too thick. If you prefer a thicker layer, use a smaller, square baking dish.
  4. Bake for 12 minutes or until the top is golden brown. Let cool completely before adding the caramel layer. *Letting these layers cool completely is the trick to making it turn out perfectly! Be patient, it’s worth the wait!

The caramel layer:

  1. Combine the almond butter, coconut oil, maple syrup and vanilla extract to a small saucepan. Melt on medium or medium low until completely melted into a smooth caramel-like consistency. Whisk it well so it doesn’t clump.
  2. Remove from the stove and let cool completely.

The chocolate layer:

  1. Add the chocolate chips and coconut oil into a small microwave safe bowl (or melt over the stove). Microwave for 1 minute or until completely melted.

Bringing the layers together:

  1. Once the shortbread and caramel layer have completely cooled, pour the caramel sauce over the shortbread layer. Spread it out evenly then place into the freezer. Wait about 1 hour.
  2. Remove from the freezer once frozen. Pour melted chocolate on top and spread over evenly. Sprinkle the flakey sea salt on top and place into the fridge for the final 5-10 minutes.
  3. Once chilled, remove from the fridge. If you used parchment paper, pull out the shortbread by pulling from the edges. Cut into squares or strips.
  4. Keep in an air-tight container, preferably in the fridge for up to 1 week!

Credit to Rachael Devaux for the inspiration on this one!

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