Salted Caramel Butter Bars

Delicious salted caramel surrounded by shortbread.  What could be better for the Live Action Shorts?   Outstanding content surrounded by good acting and wonderful cinematography.  This recipe came from Cookies & Cups.

AuthorTheGBYCategory, , DifficultyBeginner

Salted Caramel Butter Bars

Yields24 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 2 cups Butter, salted, room temperature
 1 cup Sugar
 1 ½ cups Confectioners' Sugar
 2 tbsp Vanilla
 4 cups Flour, all-purpose, sifted
 14 oz Caramel Candies
  cup Cream
 ½ tsp Vanilla

1

Preheat oven to 325 degrees F.

2

Combine butter and sugars and mix on medium speed until creamy. Add the vanilla and beat until combined.

3

Slowly add the flour to the butter mixture on low speed and mix until a smooth, soft dough forms.

4

Press 1/3 of the dough into the prepared pan. Bake for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining dough.

5

Place unwrapped candies and cream in bowl and microwave on high for 1 minute. Stir until smooth. I had to heat it about 4 times, but you don’t want to burn them. Once it is smooth, stir in the vanilla.

6

Pour the filling over the cooked crust. Sprinkle with the sea salt. Crumble the rest of the shortbread dough evenly over the filling.

7

Bake until filling is bubbly and the topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting. A metal spatula works better than a knife.

8

You can halve the recipe and cook it in an 8 x 8 baking dish.

Ingredients

 2 cups Butter, salted, room temperature
 1 cup Sugar
 1 ½ cups Confectioners' Sugar
 2 tbsp Vanilla
 4 cups Flour, all-purpose, sifted
 14 oz Caramel Candies
  cup Cream
 ½ tsp Vanilla

Directions

1

Preheat oven to 325 degrees F.

2

Combine butter and sugars and mix on medium speed until creamy. Add the vanilla and beat until combined.

3

Slowly add the flour to the butter mixture on low speed and mix until a smooth, soft dough forms.

4

Press 1/3 of the dough into the prepared pan. Bake for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining dough.

5

Place unwrapped candies and cream in bowl and microwave on high for 1 minute. Stir until smooth. I had to heat it about 4 times, but you don’t want to burn them. Once it is smooth, stir in the vanilla.

6

Pour the filling over the cooked crust. Sprinkle with the sea salt. Crumble the rest of the shortbread dough evenly over the filling.

7

Bake until filling is bubbly and the topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting. A metal spatula works better than a knife.

8

You can halve the recipe and cook it in an 8 x 8 baking dish.

Salted Caramel Butter Bars

(Photography by: Mark Farinholt)

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