Preheat oven to 325°.
In a large bowl, combine the butter and sugars. Using an electric
mixer at medium speed, beat 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. Let's be honest though, I rarely sift my
flour.
Grease a 9x13 baking dish with cooking spray.
Press one-third of the dough evenly into the pan, for the crust.
Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust approximately 20 minutes, or until firm and the edges
are a pale golden brown.
Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is
chilling, make the caramel filling.
To make caramel filling, place the unwrapped caramels in a
microwave-safe bowl. Add the cream and microwave on high for 1
minute. Remove from microwave and stir until smooth. If caramels
are not completely melted, microwave on high at 30-second
intervals, stirring after each interval.
Once the caramel is melted add in your ½ tsp vanilla and stir until
combined.
Pour the caramel filling over the crust. Now is the time to add that
course sea salt, if you choose too. Sprinkle over caramel layer.
Remove the remaining chilled dough from the refrigerator and
crumble it evenly over the caramel.
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 - 30 minutes.
Let cool before cutting into squares.
Originally Submitted
2/22/2015
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You can add this Salted Caramel Butter Bars recipe to your own private DesktopCookbook.
