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

1 14-ounce bag individually wrapped caramels (about 50)

1/3 cup heavy cream

1/2 teaspoon vanilla

1 tablespoon flaked sea salt

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.

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.

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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