This one is a real reminder of summer for me. The sweet jam is such a great mix with the buttery shortbread. You can add dried fruits and nuts too. The sauce is delicious and really easy to make.

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Makes about 16 bars


1 1/2 sticks butter, room temperature 

1/2 cup sugar 

1/2 teaspoon vanilla extract 

1 3/4 cups all purpose flour 

1/2 teaspoon flaky sea salt 

2 cups raspberry jam (I love Bonne Maman)



1 cup granulated sugar 

6 tablespoons butter, salted 

1/2 cup heavy cream 

1 teaspoon flaky sea salt

  1. In a bowl, beat butter and sugar until creamy.
  2. Add the vanilla, flour, and salt, and mix until a smooth dough.
  3. Wrap in plastic and let rest in the fridge for 45 minutes.
  4. Preheat oven to 360°F.
  5. Grease a 9x13” baking pan.
  6. Take mixture out of the fridge. Place half in the baking pan and keep the rest for the crumble on top.
  7. Prick the bottom with a fork.
  8. Spread the jam over and crumble the rest of the shortbread dough on top.
  9. Bake for 25–30 minutes or until golden.
  10. Cool on a wire rack.
  11. Pour the sugar into a dry saucepan.
  12. Melt the sugar over medium-low heat. It will begin to get clumpy and then after a few minutes it will melt completely.
  13. Once the sugar is completely melted, carefully add butter in 1 tablespoon at a time. Be careful, as the sugar will boil up as you add the butter.
  14. Stir to combine the butter completely into the sugar.
  15. Finally, drizzle the cream into the caramel while you stir it. It will boil up and sputter. Mix until fully incorporated.
  16. Stir the mixture for about 1–2 minutes more, until it reaches your desired consistency. Be careful if you are tasting your caramel, because it’s super hot!
  17. Remove from heat and allow to cool.
  18. Y ou can store it for up to 1 week in a sealed container in the fridge. You may want to microwave it slightly before serving or using it as a topping.


Photography by FOOD by Paul Lowe + Paul Vitale | STYLING+PHOTOGRAPHY by Paul Lowe

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