These Strawberry Lemonade Caramel Bars have a lemon shortbread base, strawberry lemonade caramel, and then topped with white chocolate.

I absolutely love making odd flavored caramels.

This time around I made Strawberry Lemonade Caramel Bars.

As when Spring hits I start to think of it as lemonade season.

Mostly because I love lemonade on a warm day.

I mean, I love it year round.

But it always seems extra refreshing in Spring and Summer.

I’ve made both mixed berry and apple pie millionaire bars.

Both were a big hit and so I decided to recreate those but in strawberry lemonade form.

Almost everyone who took a bite of these thought these were going to be like lemon bars.

You know the bars that have a lemon curd filling on top a shortbread crust then dusted with powdered sugar.

I actually made Strawberry Lemonade Lemon Bars back in 2018.

But all were pleasantly surprised when they realized it was caramel and not curd.

Now, because these are caramel they will ooze out a little once they are cut.

I purposely let mine start to ooze out for the pictures.

It takes a little bit for the caramel to travel, depending on the temperature where you are at.

So I suggest that you keep these in the fridge as well as not cut them until you are ready to serve them.

Tips for making successful Caramels:

1. Get a good thermometer.

There are a lot of variety of thermometers out there for candy.

I prefer a digital laser thermometer (link to the one I use is in the recipe) but you can use the old fashioned kind that hand on the side of the pot.

2. When making candy, especially fudge but even caramels I like to use a superfine sugar.

If you don’t want to spend the extra money (like me) for the special sugar just put it in the food processor and pulse a few times.

3. Have all your ingredients out and measured before you start.

Candy making is about timing and if you have to measure out as you go there is a good chance things won’t turn out.

4. Be patient. This one is hard for people.

I taught Jr. High for years so I have a lot of patience.  

Candy making takes time.

5. Don’t stir. You will want to but don’t do it.

6. Don’t scrape the bottom.

Often in the caramelization process the bottom of the pan will get a little more brown than you want.

So don’t scrape that into the pan.

Just let what caramel comes out…come out.

7. Don’t touch.

You may be tempted to stick your finger in there to see how it taste.

It tastes like burnt off finger if you stick your finger in there. 

And as always it’s a great day to order my cookbook. 

Want more Bar recipes?

Cowboy 7 Layer Cookie Bars

Butterscotch Walnut Meringue Bars

Chocolate Chunk Churro Cookie Bars

Apple Pie Millionaire Bars

Cowboy 7 Layer Cookie Bars