Salted Caramel Butter Bars Recipe 435 Food

SALTED CARAMEL BUTTER BARS

Steps:

• Preheat oven to 325 degrees
• Line 8×8 pan with parchment & set aside
• In mixer bowl combine sugars & butter - mix on medium until creamy
• Add vanilla - beat until combined
• Add flour & mix on low until dough becomes smooth
• Press 2/3 of the dough into an even layer in the bottom of prepared pan
• Bake for about 20 minutes or until edges are golden. Refrigerate remaining dough while that is baking.
• While that is baking, prepare your caramel if you are making it from the candies by combining unwrapped caramels & milk in microwave-safe bowl & heat in microwave for approx 1 minute.
• Stir & continue to heat in 30 second intervals until melted
• Once melted add vanilla & set aside until crust is done baking.
• Once you remove crust from oven top with your caramel & sprinkle with your coarse salt
• Take remaining dough & crumble over the top of the caramel layer - do not press or spread - leave in crumbles
• Return pan to the oven & bake 25-35 minutes or until golden & filling is bubbly
• Let cool before cutting into squares. Store in an airtight container.

SALTED CARAMEL BUTTER BARS

Steps:

• Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
• Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
• Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

SALTED CARAMEL BUTTER BARS

Steps:

• In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.