SALTED CARAMEL BARS
crust
Non-stick cooking spray
3 sticks unsalted butter, room temperature
3/4 cups sugar
1 cup powdered sugar
1.5 tablespoons vanilla
3 cups all-purpose flour
filling
1 14-ounce bag individually wrapped caramels (about 50)
1/3 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon flaked sea salt
make the crust
- Preheat oven to 325°.
- Spray a 9×13 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the butter, sugars and vanilla and beat together with a hand mixer on medium speed until creamy.
- Gradually sift the flour into the bowl and beat on low until you get a smooth soft dough.
- Press one-third of the dough across the bottom of the dish to form the bottom crust.
- Wrap the remaining dough in plastic wrap and chill in refrigerator while proceeding with the following step.
- Bake crust until firm and the edges are a pale golden brown, around 20 minutes. Do not overbake! The crust will finish cooking during the second bake.
- Transfer dish to a wire rack and let cool 15 minutes.
make the caramel filling
- Place the caramels in a microwave-safe bowl and add the cream.
- Microwave in 30 second intervals until completely melted, removing and stirring after each interval.
- Remove from the microwave, add vanilla and stir to combine.
make the bars
- Pour the caramel filling over the cooled crust.
- Sprinkle the caramel layer with the salt.
- Remove the remaining chilled dough from the refrigerator and crumble it over the salted caramel layer.
- Return the dish to the oven and bake until the topping is firm and lightly golden, about 25 – 30 minutes.
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