what i made for monday-salted caramel butter bars!

salted caramel.  butter.  yum!

Here's what I made for Monday!  They were delicious and decadent.  Not too much and not too little.  Easy and fairly quick to throw together.  Plus, you know, salted caramel and butter.  Yeah, that. 

Salted Caramel Butter Bars (recipe adapted from  Cookies and Cups)
Bottom layer ingredients:
1 lb. salted butter room temp
1 cup sugar
1 1/2 cups powdered sugar
2 Tbs vanilla
4 cups all purpose flour
Top layer ingredients:
1 bag (14 oz.) caramels (about 50 individual caramels), unwrapped
1/3 cup milk 
1/2 teaspoon vanilla
coarse sea salt 
Preheat to 325F.
For the crust:
Using mixer on medium speed, beat together the butter and sugars 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-half of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.

Bake until firm and the edges are a pale golden brown approx 20-30 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

Prepare the filling:
Place the unwrapped caramels in a microwave-safe bowl. Add the milk 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.  Give the caramel layer a good salting...same as you would salt your plate.

Crumble remaining chilled dough on top. 
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 – 40 minutes.
Let cool, cut and serve! 

Enjoy these! :)

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