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Instructions |
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Preheat oven to 325 degrees. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add 2 T. vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
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Spray a 9 x 13 pan with non-stick spray. press on third of the dough evenly into the pan to form a bottom rust. Wrap remaining dough in plastic wrap and chillin refrigerator. Bake crust until firm and edges are a pale golden brown - approximately 20 minutes. Transfer pan to a wire rack and let cool for about 15 minutes.
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While the crust is cooling, make the caramel filling. Place unwrapped caramels in a microwave safe bowl. Add the cream. Microwave on high for 1 minute, then stir. Continue microwaving and stirring for 30 seconds, until the mixture is smooth. Add 1/2 t. vanilla and stir until combined.
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Pour the caramel filling over the crust. Sprinkle coarse sea salt on caramel. Remove the remaining chilled dough. Pull pieces of the dough off and sprinkle it evenly over the caramel. Return the pan to the oven and bake it until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool and cut into squares.
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Originally Submitted
2/4/2017
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