Salted Caramel Bars

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.
Course Dessert

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
  • 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.