Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1 ˝ cups powdered sugar
2 Tbs vanilla or Princess Cake Emulsion
4 cups flour
For the Filling:
1 bag (14ox) caramel candies about 50 unwrapped
1/3 cup milk or cream
˝ teaspoons vanilla
1 tbs coarse sea salt
To make the crust:
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined, Sift the flour into the butter mixture and beat on low speed until sa smooth soft dough forms.
Spray a 9 x 13 inch baking pan lightly with no-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.
Preheat to 325F.
Bake until firm and edges are a pale golden brown approx 20 minutes. Transfer 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. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, mircrowave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on the caramel layer now.
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 to 30 minutes. Let cool before cutting into squares or bit size.
· Date: Mon December 12, 2011 · Views: 112 · Dimensions: 600 x 399 ·
Registered: September 2008 Location: Utah Posts: 5,076
Wed December 14, 2011 18:19
Can you believe – I just bought my first “sea salt” a couple of months ago and can’t believe how much I like the taste of it. This recipe looks like a perfect excuse to try it with sweets! Beautiful job on your card!
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