3 years ago
Spudsomma
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Salted Caramel Butter Bars
I used to think it was OK that I liked sweets, because I rarely ate salty things like pretzels, potato chips, etc. Then some evil person added sea salt to chocolate bars, and I was eating TWO things that really aren't good for me at once! These bars look ridiculously good! Ingredients: Shortbread Crust/Topping: 2 c. butter, at room temperature 1 c. sugar 1-1/2 c. powdered sugar 2 tbsp. vanilla extract 4 c. all purpose flour Salted Caramel Filling: 1 (14 oz.) bag caramels, unwrapped 1/3 c heavy whipping cream 1/2 tsp. vanilla extract 1/2 tbsp. sea salt Directions: 1) Heat oven to 325°F. Grease a 13x9-inch pan with nonstick cooking spray; set aside. 2) For the crust, in a large bowl beat together butter and sugar on medium speed until creamy. Add powdered sugar and vanilla extract and on low speed beat until smooth. Slowly add flour and beat until combined. 3)Spread half of the dough into the bottom of the prepared pan and pat down with fingers to make an even layer. 4)Bake 20 to 25 minutes or until lightly browned. Set aside to cool while making the filling. 5) For the filling, place caramels into a medium saucepan with heavy whipping cream and vanilla extract over medium heat. Stir mixture until smooth and caramels are completely melted. 6) Pour caramel over the cooled crust. Sprinkle with sea salt. Crumble the remaining dough over the caramel. 7) Bake 25 to 30 minutes or until filling is bubbly and top layer is golden brown. Let bars cool completely before cutting to serve. Yield: 2 dozen bars Recipe and photo from http://lifessimplemeasures.blogspot.com/
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