Total time: 1 hr | Serves: 12-16
I am obsessed with these Salted Caramel Butter Bars! From the buttery shortbread crust and topping to the impressively rich, creamy salted caramel filling. One bite and I am hooked for life!
INGREDIENTS
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Crust/Topping:
1 lb (4 sticks) salted butter, room temperature
1 1/4 c. powdered sugar
4 c. all-purpose flour
1 1/2 tbsp vanilla extract
3/4 c. sugar
Filling:
1/3 c. heavy cream
50-60 caramel candies, wrappers removed (14 oz. bag)
1/2 tsp vanilla extract
1/2 tbsp sea salt
How to make Salted Caramel Butter Bars
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch dish.
Step 2: To make the crust, place the butter and sugars in a large bowl. Cream for about 3 to 5 minutes or until light in color and fluffy. Stir in the vanilla, then slowly beat in the flour until just combined.
Step 3: Gently press 1/3 dough into a greased baking dish. Then, bake in the preheated oven for about 20 minutes until golden brown. Tightly wrap the rest of the dough in plastic wrap and keep it in the fridge for later.
Step 4: Take the crust out of the oven and allow it to cool.
Step 5: In a large, microwave-safe bowl, place the unwrapped caramels and heavy cream and heat in the microwave for about a minute. Vigorously stir until smooth. You can microwave in 30-second increments if the caramels are not melted after 1 minute, stirring in between, until smooth. Then, stir in the vanilla extract.
Step 6: Over the cooled crust, pour the caramel and sprinkle with some sea salt.
Step 7: Take the chilled dough out of the fridge, then evenly crumble it into pieces over the caramel-topped crust.
Step 8: Place in the preheated oven and bake for about 26 to 28 minutes or until the top crumble is light golden brown. When done, remove from the oven and allow the bar to cool fully before cutting into squares.
Ingredients
- Crust/Topping:
- 1 lb (4 sticks) salted butter, room temperature
- 1 1/4 c. powdered sugar
- 4 c. all-purpose flour
- 1 1/2 tbsp vanilla extract
- 3/4 c. sugar
- Filling:
- 1/3 c. heavy cream
- 50-60 caramel candies, wrappers removed (14 oz. bag)
- 1/2 tsp vanilla extract
- 1/2 tbsp sea salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch dish.
Step 2: To make the crust, place the butter and sugars in a large bowl. Cream for about 3 to 5 minutes or until light in color and fluffy. Stir in the vanilla, then slowly beat in the flour until just combined.
Step 3: Gently press 1/3 dough into a greased baking dish. Then, bake in the preheated oven for about 20 minutes until golden brown. Tightly wrap the rest of the dough in plastic wrap and keep it in the fridge for later.
Step 4: Take the crust out of the oven and allow it to cool.
Step 5: In a large, microwave-safe bowl, place the unwrapped caramels and heavy cream and heat in the microwave for about a minute. Vigorously stir until smooth. You can microwave in 30-second increments if the caramels are not melted after 1 minute, stirring in between, until smooth. Then, stir in the vanilla extract.
Step 6: Over the cooled crust, pour the caramel and sprinkle with some sea salt.
Step 7: Take the chilled dough out of the fridge, then evenly crumble it into pieces over the caramel-topped crust.
Step 8: Place in the preheated oven and bake for about 26 to 28 minutes or until the top crumble is light golden brown. When done, remove from the oven and allow the bar to cool fully before cutting into squares.
