Hey, Eileen. See the response to Cea above. I think that it's worth giving it a go, especially because salted caramel anything is worth the quest. Shortbread is usually a low and slow bake, which in this case is where I would go anyway. Try baking at 300°F, and if you have uneven browning drop to 275°F and let it go for longer. Let us know how it goes! Susan

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