Salted Caramel Bars

Salted Caramel Bars

My sister made these delicious caramel bars for a celebration and they were a huge hit! They were gone within the first half-hour....so I had to steel some in a bag to bring home. Everyone was raving about them, and asking for the recipe...so here it is!!! Not sure where she got the original recipe, but thought I would pass it along! 

Crust:

1 lb. salted butter, softened

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups all purpose flour

Filling:

1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped

1/3 cup heavy whipping cream

½ teaspoon vanilla

1 tablespoon sea salt

To make the crust:  Preheat the oven to 325F

Using a mixer, combine the butter and sugars until fluffy and creamy, about 3-5 minutes.

Add the vanilla and mix until combined.

Sift the flour and add to the butter mixture.

Mix on low speed until a smooth soft dough forms.

Butter a 9×13 inch baking pan. Press one-third of the dough evenly into the pan to form a bottom crust. Place the remainder of the dough in the fridge to chill. Bake the crust for 20 minutes until firm and the edges are a pale golden brown.

While the crust is baking and the remaining dough is chilling, make the caramel filling (I started about 10min into the crust baking). Place the unwrapped caramels, heavy whipping cream and vanilla

in a small saucepan. Heat over medium/low heat until completely melted and smooth.

Pour and spread caramel filling evenly over crust. Ok if crust is still hot. Sprinkle a fine layer of sea salt on top. Remove the chilled dough from the refrigerator. Crumble it evenly over the caramel.

Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.

Let cool completely before cutting into squares.

Enjoy!