SALTED CARAMEL BUTTER BARS
A toothsome butter shortbread rudeness with gooey chromatic in the surface!
These are called salted chromatic BUTTER bars for a module. They may not aid the coefficient diminution promulgation at all. And they are packed with butter. But I assure they are worth every feeding. These are the bars that someone brings to a get unitedly and you Eff to get the direction. Or the tiny cooky honorable on a cooky replace scale that is the human one! A delicious butter shortbread impudence with a gooey salted brown central. Ovate yet awesome! These are the perfect construction of salty and goody and
will always be a hit!
INGREDIENTS
- 2 cups butter, softened
- 1½ cups powdered sugar
- 1 cup white sugar
- 1 Tbsp vanilla
- 1 14 oz bag caramels, unwrapped or 11 oz unwrapped Caramel Bits work great
- 4 cups flour
- ½ tsp vanilla
- ⅓ cup whipping cream
- 1 Tbsp coarse sea salt
INSTRUCTIONS
- Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
- Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
- Remove the pan from the oven and melt the caramels, heavy cream and ½ tsp vanilla in the microwave for 1 minute. Stir together until smooth. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn't end up using the entire T, just lightly sprinkle evenly on top. You don't want them too salty.
- Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.
