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Salted Cannabis Caramel Shortbread

Yields16 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hr

Buttery cookies layered with a creamy, salted cannabis caramel that is so rich & pairs perfectly with the slight bitterness of the dark chocolate topping that encapsulates all of the deliciousness. Elevate any special occasion with this dank dessert.

Salted Cannabis Caramel Shortbread

 1 ¼ cups butter
 1 cup icing sugar
 2 ¼ cups all-purpose flour
Caramel Layer
 14 oz soft caramel candies
 2 tbsp cannabutter
 sea salt, fine or coarse
Chocolate Topping
 250 g dark chocolate, compound or baker's

Preheat oven to 350°F/175°C.


Cream the icing sugar & butter together until light & fluffy, add the flour & mix well.


Using a 2 oz. scoop portion the shortbread into 4" tart shells with removable bottoms.


Bake for 15-20 minutes or until deep golden brown.

Caramel Layer

Place caramels into a microwave safe bowl & heat in 30-second increments stirring each time to ensure even melting.


Once caramels are completely melted, stir in the cannabutter. Place into a piping bag or sandwich bag & snip off the end/corner. Allow the caramel to cool if it's too hot to handle.


Pipe an even layer of caramel on to each shortbread. Sprinkle with sea salt.

Chocolate layer

Melt chocolate in a double boiler or bain-marie, spoon the chocolate on top of the caramel & shortbread to cover completely. Sprinkle with coarse sea salt.


Allow them to cool completely before removing. A good trick is to pop them in the freezer for a few minutes to make it easier.

Nutrition Facts

Servings 16