Salted Caramel Butter Bars

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)

(Photography by: Mark Farinholt)

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