Salted Caramel Butter Bars
Blending the timeless appeal of buttery cookies with salted caramel candies, these salted caramel butter bars are rich, indulgent and truly well worth making. Whether you want to make a special treat for the family, enter a best cookie contest or simply make something new and different, you won’t regret making these. The shortbread base is topped with cream or milk, caramel candies and a touch of salt.
INGREDIENTS:
For the Crust:
4 sticks salted butter at room temperature
1½ tablespoons vanilla extract
4 cups all-purpose flour
¾ cup white sugar
1¼ cups powdered sugar
For the Filling:
14- ounce bag of caramel candies about 50 or 60
1 tablespoon sea salt
½ teaspoon vanilla extract
⅓ cup heavy cream
DIRECTIONS:
Use nonstick spray to grease a 13×9-inch baking dish and preheat the oven to 350°F.
Combine the sugar and butter for the crust, mixing for several minutes until fluffy and light.
Stir in the vanilla followed by the flour.
Press about a third of this dough into the greased baking dish.
Cook in the oven for 20 minutes or until golden brown.
Wrap the remaining dough in plastic wrap and refrigerate it until you need it.
Take the crust out of the oven and let it cool.
Unwrap all the caramels and stir with the cream in a plastic or glass bowl.
Microwave for 30 seconds, then stir and repeat until the mixture is smooth.
Mix in the vanilla and then pour the mixture over the cooled crust.
Sprinkle sea salt on top.
Take the remaining dough out of the refrigerator and crumble it over the caramel mixture.
Bake for about 30 minutes or until golden brown on top.
Cool and cut into squares to serve.