Salted Caramel Butter Bars

Original Source: https://cookiesandcups.com/dont-hate-me-because-im-butter-ful/?fbclid=IwAR1garIrxgK94JxFHem2lfdDMsi1Bdb8qtT64nVo8QKhnBrR1dg9jaT-hi8#tasty-recipes-28603

another awesome find by Melissa. I'm sure they're terrible if you're diabetic, but they are just freaking awesome!

Yields24 Servings

Shortbread "Crust"
 2 cups salted butter, room temp (4 sticks)
 1 cup granulated sugar
 1.50 cups powdered sugar
 2 tbsp vanilla extract
 4 cups flour
filling
 2 cups soft caramel pieces (we used "pellets", meltable chocolate chip sized pieces)
  cup half and half (milk or cream will work)
 ½ tsp vanilla
 1 tbsp coarse sea salt

Crust
1

Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

2

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

3

Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

4

Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Filling
5

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

6

Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

7

Pour the caramel filling over the cooled crust, but hold back about 3 or 4 tablespoons (usually stuck to the bowl anyway). Sprinkle the sea salt over the caramel and crust

8

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Drizzle the remaining caramel from the bowl, and a pinch of salt over the new caramel.

9

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.

10

Let cool completely before cutting into squares.

Ingredients

Shortbread "Crust"
 2 cups salted butter, room temp (4 sticks)
 1 cup granulated sugar
 1.50 cups powdered sugar
 2 tbsp vanilla extract
 4 cups flour
filling
 2 cups soft caramel pieces (we used "pellets", meltable chocolate chip sized pieces)
  cup half and half (milk or cream will work)
 ½ tsp vanilla
 1 tbsp coarse sea salt

Directions

Crust
1

Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

2

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

3

Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

4

Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Filling
5

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

6

Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

7

Pour the caramel filling over the cooled crust, but hold back about 3 or 4 tablespoons (usually stuck to the bowl anyway). Sprinkle the sea salt over the caramel and crust

8

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Drizzle the remaining caramel from the bowl, and a pinch of salt over the new caramel.

9

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.

10

Let cool completely before cutting into squares.

Salted Caramel Butter Bars

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