I first saw this recipe over at the cute blog Keep It Sweet, but it looks like the recipe was originally in the uber-cute cookbook Sticky, Gooey, Messy, Chewy.
I don’t own that book, but it looks like one that I NEED!
After poking around on google for a bit, it looks like this recipe has made the rounds, but being new to me, I thought I would share with you…plus I changed a few things, for my taste.
Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla OR – I used Princess Cake Emulsion..it added an almondy/citrus flavor. If you haven’t ever used emulsions before you need to give them a try. They’re AWESOME!
4 cups all purpose flour
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 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)
To make the crust:
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 of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.
Preheat to 325F.
Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla. 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.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the 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.
