Congrats to you and your family on the adorable new addition! Too bad you didn’t see Sunset Magazine’s (NorCal edition) February issue before your trip. There was a great article about “The Las Vegas You Never Knew” and the renaissance of its soulful downtown neighborhood — away from the Strip. The article is full of recs for indy restaurants, coffee houses, bars, and cool things to do. If you ever get back to Vegas… :) xo
These look so fabulous! I’m not much of a baker really, but I am going to be brave and give these a try. I’m a recent follower, and just love your blog! Thanks for sharing your story and your great recipes!
Ohmygoodness. My sis lives in LA, and I love Huckleberry and Zoe Nathan and these bars. I was nostagically craigslisting the other day, only to discover that Milo and Olive was hiring a morning baker, and I seriously considered flying back from India just for the opportunity to work with Zoe and company! Thanks so much for sharing the recipe. Glad you had happy travels! You probably already know about this, but if not, seeing as you like caramel and rustic bakery cafes, the next time you are in LA, definitely make a visit to Little Flower in Pasadena. It’s a cafe and candy shop, and Christine, the owner, is the sweetest lady.
Those salted caramel bars look luscious; I wonder if my purist husband will like these. He has firmly informed me that the only flavor he likes in shortbread is butter. Are you going to make us all jealous and write a post about the books you brought home?
I’m from Santa Monica and Huckleberry is one of my favorite places ever. It just makes you feel so good to be there. Zoe Nathan is inspiring– I would highly recommend Rustic Canyon, her (and her husband’s) other restaurant. I live in NYC now, and I still dream of those caramel shortbreads, so thank you for this recipe!
Salted Caramel looks delicious! I live here in Las Vegas and it is weird to have people ask me about what it’s like down on the strip, especially when I’ve only been there a handful of times! But next time you come there are tons of delicious restaurants. Try out Lotus of Siam or Komol or Raku or a million other hidden gems. The trick is to get yourself off the strip. The neon museum is really great, too!
Christina you are so right in advising people to avoid the strip, I haven’t been to Vegas but this advice certainly runs true in London, Venice and Barcelona as the “tourist traps” are overpriced and rarely give value for money.
I was in LA last week and we went to Huckleberry for lunch and of course, I had to get a salted caramel square to go. I put it in my bag and then we walked around Santa Monica for a few hours. When I got to the airport, I took it out of my bag to go through security and discovered that caramel had oozed all over my iPad. First world problem I know, but I was kind of annoyed until I tasted it … and OMG IT WAS SO GOOD. Thank you so much for this recipe, and I’m really excited for a Zoe Nathan cookbook too, because everything we had there was amazing!
Huckleberry (and, by extension, Zoe Nathan) is one of LA’s greatest treasures. Humble, but extraordinary in so many ways… the salted caramel being just one of them. I do admit that I actually have finished the whole thing in a single sitting before. So glad you consider it part of your LA “home” too! On your next visit be sure to check out their ice cream shop, Sweet Rose Creamery at the Brentwood Country Mart. They make a salted caramel flavor that is exactly what you want it to be (the ice cream form of the bar). And, incidentally, if you do make it to the Country Mart, I’d also implore you to check out Farmshop (if you haven’t already done so!).
Ok, I need some help! I tried to make these and thought I followed the directions to a T but my caramel is completely hard (like toffee). The shortbread part was delicious though and I plan to simply break this up into tiny pieces and use it over ice cream (failure averted). What did I do wrong? I’d like to try again and see if I can get the yummy soft caramel the recipe calls for.
Hey Nicole- Your caramel just got too hot. Could be a bunch of problems- thermometer off, took too long to get caramel out of pan, etc. Check your thermometer in boiling water to make sure it is accurate (212). Next time, pull the caramel at 238 or so, to avoid any chance of hardening. Nice work at making something delicious sounding out of the results!
hi Tim, I usually let it cool in the fridge completely for about 4 hours or more sometimes some batches stay in overnight. the cookie part seems to crumble a bit when I cut it which is extremely frustrating because it doesn’t get that pretty straight edge. i noticed that when I lay it on its side to cut the cookie will get a straight cut but obviously I can’t do that while the entire sheet is in tact :(