Recipes

Salted-Caramel Butter Bars

Makes 32 bars

Ingredients

  • Vegetable shortening, for greasing
  • 2 cups salted butter, softened
  • 1 cup granulated sugar
  • 1 ½ cups powdered sugar
  • 1 ½ tbsp plus 3/4 teaspoon pure vanilla extract, divided
  • 4 cups all-purpose flour
  • 1 (11-ounce) package caramel bits
  • ½ cup heavy whipping cream
  • 2 tbsp coarse sea salt
  • Purchased caramel sauce

Directions

  1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil with shortening; set pan aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium for 30 seconds. Add granulated sugar, powdered sugar and 1½ tablespoons vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour until combined. Remove half of dough; wrap in plastic wrap and refrigerate. Press remaining dough onto bottom of prepared pan. Bake for 15 minutes or until set.
  3. Meanwhile, in a heavy medium saucepan, combine caramel bits, cream and remaining ¾ teaspoon vanilla. Cook and stir over medium-low heat until melted and smooth. Pour caramel mixture evenly over hot crust. Sprinkle with sea salt.
  4. Crumble reserved dough and sprinkle on top. Bake for 25 to 30 minutes more or until caramel is bubbly around the edges and bars are firm. Cool in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Place on cutting board; cut into squares. Drizzle with caramel sauce.

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