Salted Caramel Butter Bars

I will tell you that these bars are delicious. Really delicious.

I might go as far to say that they are one of the best things that I have made in a while.

I know you will love them..that is if you like butter, sugar and delicious caramel filling. Yeah, that’s what I thought. They are A.MA.ZING! Try them NOW! And them bring some to me. That is if you don't eat the whole pan yourself!

Salted Caramel Butter Bars
From: Cookies and Cups

Serves: 10-12

Ingredients:

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 tsp vanilla
4 cups all purpose flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1/2-1 Tbsp. coarse sea salt

Directions:

To make the crust:
Preheat to 325F.

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third to one-half of the dough evenly into the pan to form a bottom crust.

Bake until firm and the edges are a pale golden brown approx 20-30 minutes. Let cool about 15 minutes.

Make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust. If you are going to salt the caramel, sprinkle it on caramel layer now.

Crumble the rest of the dough on top of caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

Let cool before cutting into squares! Bubbly caramel is super hot and sticky!