7/23/2019 Salted Caramel Butter Bars recipe

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Salted Caramel Butter Bars

For the Crust:1 lb. salted butter room temp1 cup sugar1-1/2 cups powdered sugar2 tbsp. vanilla 

4 cups all-purpose flour 

For the Filling:1 bag (14 oz.) caramels, unwrapped

1/3 cup milk or cream1/2 teaspoon vanilla1 tbsp. coarse sea salt (optional)

To make the crust:

In a large bowl, combine the butter and sugars. Beat together until creamy. Add thevanilla and beat until combined. Sift the flour into the butter mixture and beat until asmooth soft dough forms.

Preheat to 325°F. 

Spray a 9x13 inch baking pan lightly with non-stick cookingspray. Press about one-third of the dough evenly into the pan toform a bottom crust. Refrigerate the remaining dough.

Bake until firm and the edges are a pale golden brown,about 20 minutes. Cool about 15 minutes.

While the bottom crust is cooling, make the caramel filling. Place the unwrappedcaramels in a microwave-safe bowl. Add the cream and vanilla. Microwave on highfor 1 minute. Remove from the microwave and stir. If caramels are not completelymelted, microwave on high for 30-second intervals, stirring after each interval, untilsmooth.

Pour the caramel filling over the crust.  Optional:

Sprinkle sea salt on caramel layer now.

Remove the remaining chilled dough from therefrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the fillingis bubbly and the crumbled shortbread topping is firmand lightly golden, about 25 - 30 minutes.

Cool before cutting into squares.