Ingredients:

  • 1 cup (240 ml) Guinness Stout (or similar Irish stout)
  • 2 cups (240 g) All-Purpose Flour
  • 1/2 cup (100 g) Granulated Sugar (for crust)
  • 1 cup (225 g) Unsalted Butter, cold and cubed (for crust)
  • 1/4 teaspoon (1 g) Fine Sea Salt (for crust)
  • 3/4 cup (180 ml) Heavy Whipping Cream
  • 1/2 cup (115 g) Unsalted Butter, cubed (for caramel)
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar (for caramel)
  • 1 tablespoon (15 ml) Light Corn Syrup (optional)
  • 1 teaspoon (5 g) Fine Sea Salt (for caramel, plus extra for sprinkling)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 cup (120 g) Confectioners’ Sugar (Icing Sugar)
  • 2 to 3 tablespoons (30-45 ml) Irish Cream Liqueur (e.g., Baileys)
  • 1 to 2 drops Green Food Colouring (Optional)

Instructions:

  1. Reduce the Stout: Pour the Guinness into a small saucepan. Bring to a simmer over medium heat. Reduce the liquid by about two-thirds (you should be left with roughly 1/3 cup / 80 ml of thick syrup). Set aside to cool slightly.
  2. Prep the Pan: Preheat oven to 350°F / 175°C. Line a 9x13 inch pan with parchment paper, leaving an overhang on the two long sides.
  3. Make the Dough: In a food processor or bowl, combine the flour, sugar, and salt. Pulse or cut in the cold, cubed butter until the mixture resembles coarse, pea-sized crumbs.
  4. Press and Chill: Press the dough evenly into the prepared pan. Prick the entire surface lightly with a fork (docking). Refrigerate for 30 minutes.
  5. Bake the Crust: Bake for 25–30 minutes, or until the edges are light golden brown. Remove from oven and let cool completely in the pan.
  6. Heat the Cream: Gently warm the heavy cream in a microwave or small saucepan until steaming (but not boiling). Set aside.
  7. Make Dry Caramel Base: In a medium heavy-bottomed saucepan, combine the brown sugar, granulated sugar, and corn syrup (if using). Heat over medium-low heat, gently stirring only until the sugars start to melt. Once completely melted and turned a deep amber colour (approximately 8–10 minutes), remove from heat.
  8. Add Butter and Cream: Whisk in the cubed butter until fully melted. Slowly pour in the warm heavy cream while constantly whisking (it will bubble vigorously).
  9. Finish the Caramel: Return the mixture to low heat. Stir in the cooled Guinness reduction, salt, and vanilla. Simmer gently for 5–7 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat.
  10. Layer the Caramel: Pour the warm caramel evenly over the cooled shortbread crust. Sprinkle lightly with flaky sea salt, if desired.
  11. Set: Place the pan in the refrigerator and chill for a minimum of 2 hours, or until the caramel is completely firm and set.
  12. Prepare the Glaze: Whisk together the confectioners’ sugar, Irish Cream Liqueur, and a drop or two of green food colouring (if using). Add the liquid slowly until a thick, smooth, drizzling consistency is reached.
  13. Glaze and Cut: Once the caramel is firm, use the parchment handles to lift the entire slab out of the pan. Drizzle with the Irish Cream Glaze. Let the glaze set for 10 minutes, then use a sharp, warm knife to cut into 12 bars.