Redhead Says: Salted Caramel Butter Bars

Omg, you know what I have for you today… Indulgence. These Salted Carmel Butter Bars are filled with butter and I am not going to apologize for that. Butter is comforting, no? Maybe I am secretly French.

These Salted Caramel Bars look complicated but they are actually easy because the bottom crust and the top crumble are the same shortbread dough. Easy peasey.

Ingredients

For the Crust and crumble:

2 cups (1 pound) salted butter, room temperature
1 cup sugar
1 ½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all-purpose flour, sifted

For the Filling:

Either 1 cup homemade salted caramel or the following
1 (14 oz) bag caramel candies
1/3 cup milk or cream
½ teaspoon vanilla
1 tablespoon coarse sea salt

And here is my recipe for happiness.! You’re welcome.

Preheat the oven to 325 degrees. Butter or line with parchment paper a 9x13 baking dish. In a large bowl combine butter and sugars, mix on medium speed until creamy.

Add the vanilla and beat until combined.

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

Press 1/3 of the dough into the prepared baking pan, and bake in preheated oven for 20 minutes or until the edges are pale golden brown. Refrigerate the remaining 2/3 of the dough.

Place unwrapped caramel candies and cream in a microwave safe bowl and microwave on high for 1 minute. Stir until smooth. If caramels are not completely melted continue microwaving on high heat for 30 intervals, stirring after each one.

Once the caramels are melted, stir in the vanilla. Set aside until the bottom crust is done baking.

Pour the carmel filing over the crust, sprinkle with salt.

Crumble the remaining dough over top. Pop this in the oven and continue baking until filling is bubbly and the topping is firm and lightly golden, about 25-30 minutes.