From the first whiff of caramel melting in the butter, you know this Candy Pavé is going to be something special, with a deep amber sweetness and a gentle toffee aroma wrapping the kitchen in pure comfort.
This dessert is perfect for holiday gatherings, birthday celebrations, or those Sunday evenings when you want something impressive yet totally fuss free that everyone will reach for seconds.
SaveI first made this for a friend going through a tough week, and the way her face lit up when she tasted the crisp shortbread and silky cream told me that the best desserts are the ones shared with people you love.
Candy Pavé with Cream Recipe
Ingredients
Caramel Layer
Shortbread Crust
Whipped Cream Topping
Instructions
- Prepare the shortbread crust
In a medium bowl, whisk the flour, sugar, and salt until combined. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs. Stir in the vanilla, then press the mixture firmly and evenly into the bottom of a 9 inch square baking dish. Bake at 325°F (165°C) for 18 to 20 minutes, until the edges are golden. Let the crust cool completely on a wire rack before moving on.
- Make the caramel
In a heavy bottomed saucepan, combine the sugar and ¼ cup of water (if using) over medium heat, without stirring. Swirl the pan gently as needed until the sugar dissolves and turns into a deep amber color. Carefully add the butter, stirring constantly until it melts and bubbles vigorously. Slowly pour in the heavy cream while whisking, as the mixture will bubble vigorously, and continue to whisk until smooth. Remove from heat, stir in the salt and vanilla, then gently fold in the chopped candy pieces.
- Assemble the caramel layer
Immediately pour the hot caramel over the cooled shortbread crust, spreading it into an even layer. Allow it to cool to room temperature, then cover and refrigerate for at least 1 hour so it sets firmly.
- Whip the cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on medium high speed until stiff peaks form. Avoid over whipping, which can cause the cream to turn grainy.
- Spread the whipped cream
Spread the whipped cream evenly over the set caramel layer, using a straight edged spatula to create a smooth top.
- Chill to set
Cover the dish tightly and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the pavé to firm up for clean slicing.
- Cut neat squares
Run a sharp knife under hot water, wipe it dry, and slice the pavé into portions. Rewipe the knife between cuts for crisp edges.
- Garnish and serve
Place each slice on a small plate and, if you like, add a light drizzle of extra caramel or a few extra candy pieces on top for a polished finish.
- Store leftovers properly
Keep the pavé covered in the refrigerator and consume within 3 days for the best texture and flavor.
- Enjoy your decadent dessert
Serve with a scoop of vanilla ice cream or a simple dusting of powdered sugar if you want to dress it up even more.
Substitutions and variations
- You can use salted butter and reduce the added salt to a pinch if you prefer a richer flavor.
- Swap half and half for the heavy cream in the caramel for a lighter version, but expect a looser set.
- Use gluten free all purpose flour and certified gluten free oats for a gluten free shortbread crust.
- For a dairy free version, choose plant based butter, coconut cream, and whipped coconut cream or dairy free whipped topping.
- If you do not have colorful candy pieces, try chopped chocolate, crushed cookies, or toasted nuts for texture.
Chloe's tips
- Use a heavy bottomed pan for the caramel to prevent burning and ensure even cooking.
- Let the shortbread cool fully before adding the hot caramel to avoid a soggy bottom.
- If the caramel becomes too thick after cooling, gently rewarm it for a few seconds and stir in a tablespoon of cream to loosen it.
- For a clean cut, wash and dry the knife, then run it under hot water between each slice.
How to store it
- Store in an airtight container in the refrigerator for up to 3 days.
- Let the pavé sit at room temperature for 10 to 15 minutes before serving for easier slicing.
Serving suggestions
Slice the pavé with clean, warm cuts and plate it with a little extra caramel and a dollop of whipped cream.
- Vanilla bean ice cream
- Fresh berries
- Crushed cookie crumbs for texture
- A drizzle of salted caramel sauce
Frequently asked questions
Can I make this ahead of time?
Absolutely, you can assemble the pavé up to 2 days in advance. Keep it refrigerated and let it sit at room temperature for about 15 minutes before serving for perfect slices.
What if my caramel breaks or becomes grainy?
Gently warm the mixture over low heat and whisk in a tablespoon or two of warm cream. Avoid adding cold liquid all at once to prevent further seizing.
Can I use a different type of candy or mix of candies?
Yes, feel free to use your favorite candies such as toffee bits, chocolate chips, or crushed cookies to customize the texture and flavor.
How do I know when the shortbread is done baking?
The edges should be golden brown while the center remains pale, and the shortbread should feel firm when lightly pressed.
Let's get cooking!
Making this Candy Pavé feels a little indulgent, but the layers of rich caramel, crisp shortbread, and cloud like cream come together faster than you might expect, and every slice looks like something special, so go ahead and treat yourself and the people you love.
