Salted Caramel Bars
I had been making these bars for a few months, trying to get just the perfect recipe. These are the right amount of shortbread and caramel for a delicious dessert.Plan Ahead Note: the butter needs to be softened to room temperature.
Ingredients
- 2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 ½ cups powdered sugar
- 2 Tablespoons vanilla
- 4 cups all-purpose flour
- 1 14 oz. bag individual caramels
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 Tablespoon coarse sea salt
Instructions
- Preheat oven to 325°.
- In a large mixing bowl combine the butter, granulated sugar, and powdered sugar. Mix until combined.
- Add the vanilla and mix until well blended.
- Slowly add the flour until a soft dough forms.
- Divide the dough in half. Wrap one half in plastic and place in the refrigerator.
- Butter a 13" x 9" pan. Spread the other half of the dough evenly over the bottom of the pan.
- Bake at 325° for 25-30 minutes or until dough is light golden brown. Remove from oven but leave the oven on.
- Melt caramels and whipping cream over medium low heat in a pan on the stove until caramels are completely melted.
- Remove from heat and stir in the vanilla.
- Slowly and evenly pour the caramel over the warm shortbread.
- Sprinkle the sea salt evenly over the caramel.
- On a cutting board, take the remaining dough and roughly chop it with a knife.
- Sprinkle the chunks of dough over the top of the caramel.
- Bake at 325° for 30 minutes or until golden brown. Let cool completely and then cut into bars.