Name: Caramel Almond Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16
Ingredients: 3/4 cup Savor unsalted butter, softened; 4 tablespoons granulated sugar; 1 1/2 cups plus 2 tablespoons all-purpose flour; 1/3 teaspoons salt; 4 tablespoons Savor unsalted butter; 1 cup brown sugar, lightly packed; 1/8 teaspoon salt; 1/2 cup heavy whipping cream (35%); 2 teaspoons vanilla extract; 2 cups (200g) blanched, sliced almonds

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These caramel almond bars are super easy to make and make the perfect treat to add to your Christmas baking! Everyone will love them!

Disclaimer: This post has been sponsored by Savor – Gourmet Foods & Snacks and I have been compensated monetarily for my time. All opinions are, as always, my own.

These caramel almond bars are absolutely delicious! And they’re super easy to make, so that’s even better.

I made these bars to add to the mix of Christmas baking this year, after finding a recipe for them in my mom’s old recipe box. I remember them often being part of the mix at different holiday potlucks every year, but I hadn’t had them in ages.

So when I was asked to make a recipe this holiday season with Savor’s butter, made with 100% Canadian, grass-fed dairy, I decided to try making these. And I’m so glad I did!

I made a few changes to the recipe, as I can never leave well enough alone, but the final result is these tasty caramel almond bars. A crisp shortbread base, topped with soft caramel and filled with sliced almonds, these bars are full of flavour.

The flavour of the butter really comes through in these bars, as you use it in both the shortbread and the caramel topping, so use some good butter to make them!

I can recommend the flavour of Savor’s grass-fed dairy butter. Grass-fed dairy tends to have a richer, more flavourful taste when compared to conventional butter, so it can really enhance the taste of baked goods like these bars.

It was quite delicious in these caramel almond bars, and we really enjoyed them!

I also love that Savor is a proud partner of Toonies for Tummies, which is a charitable campaign that supports breakfast programs for children in Canada. This campaign aims to raise funds to address child hunger and food insecurity, using such initiatives as school breakfast programs and after-school snacks. I love that purchasing Savor butter for my baking can help to support a great initiative like this!

Can caramel almond shortbread bars be frozen?

Yes, these bars can be frozen. After baking them, let them cool completely, and then chill them in the fridge for 1-2 hours.

Once the bars are chilled, they can be lifted out of the pan with the parchment paper overhang (you may have to run a knife along the edges without the overhang first), and sliced into squares.

Store them in the fridge for up to one week, or you can freeze them for up to 3 months. Thaw them at room temperature for 30-60 minutes, or in the fridge for 3-4 hours.

How to make Caramel Almond Bars:

You will want to line the baking pan with parchment paper, leaving an overhang for lifting the bars out. You can just spray the pan with non-stick spray instead, but with the caramel topping, they do stick to the edges so it’s much easier to slice them into nice squares if you can lift them out of the pan.
Don’t overcook the caramel topping. You want the caramel to be quite soft when the bars are done, so only cook it on the stove until it comes to a full rolling boil, then remove it from the heat.
If you want to use salted butter instead, omit the added salt from the recipe.

Here are some more great bar recipes for you:

Yield: 16 bars

Caramel Almond Bars

These caramel almond bars are super easy to make and make the perfect treat to add to your Christmas baking! Everyone will love them!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the shortbread base:

3/4 cup Savor unsalted butter, softened
4 tablespoons granulated sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
1/3 teaspoons salt

For the topping:

4 tablespoons Savor unsalted butter
1 cup brown sugar, lightly packed
1/8 teaspoon salt
1/2 cup heavy whipping cream (35%)
2 teaspoons vanilla extract
2 cups (200g) blanched, sliced almonds

Instructions

Preheat the oven to 350 degrees F.
Line an 8x8” baking pan with parchment paper, leaving an overhang for lifting the bars out of the pan. Set aside.
In a stand mixer, or in a bowl with an electric mixer, cream the butter and sugar for the shortbread base until it’s light and fluffy.
Add the flour and salt and mix until just combined.
Press the shortbread dough evenly into the prepared pan.
Bake for 17-19 minutes, or until the edges are starting to brown and the middle is just set.
When there is about 10 minutes left in the bake time, prepare the topping.
In a medium stovetop pot, melt the butter.
Add the brown sugar, salt, and heavy whipping cream, and cook, stirring constantly, until the mixture comes to a full rolling boil.
Remove the pot from the heat, and stir in the vanilla and sliced almonds.
Spread the almond mixture evenly on top of the warm crust.
Bake again for 15 minutes, until the top is bubbling.
Let the bars cool completely, and then chill in the fridge for 1-2 hours before lifting them out and slicing them into bars.
They are best chilled, but can be served at room temperature as well. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1 bar
Amount Per Serving: Calories: 254Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 39mgSodium: 66mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 3g

Nutrition Information is estimated based on ingredients used and may not be exact.