Wednesday, November 1, 2017

Cooking Thursday

So... I have a wonderful recipe to share with you today!  However, it's not one you'll want to make very often, maybe just for an occasional treat.  And don't even look at how much butter is in these bars.  That being said, they are rich so you only need a little piece - and they are yummy!!!

Salted Caramel Butter Bars

1 lb. salted butter, softened
1 cup sugar
1½ cups powdered sugar
2 tablespoons vanilla
4 cups flour

1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
1/2 teaspoon vanilla
1 tablespoon coarse sea salt

Heat oven to 325 degrees.
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 half of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust until firm and the edges are a pale golden brown about 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.
Once the caramel is melted add in the ½ tsp vanilla and stir until combined.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.


Dianna said...

Now those look absolutely wonderful, Mari, but I think I'd only make them when we had company or to take to a church social. Otherwise, they would be such a temptation to have around. Thank you for sharing the recipe.

Phoebes World said...

Ohh how yummy...I must give them a try
Thank you Mari x

Joyful said...

They do look yummy. I'm always amazed at how much sugar and butter goes into some delicious treats. I try to cut it down where I can without sacrificing the flavour.

Anonymous said...

I know I would love these, Mari. Thanks!
Hope you have a nice day.

Linda said...

Anything with caramel is good to go with me, LOL. Thanks Mari. Hope you have a lovely day, smiles.

Karen said...

These look so tempting. And I have a bag of caramels in the pantry, leftover from Halloween;)

Sally said...

You do come up with some great recipes, Mari! They look and sound wonderful. :)


Terri D said...

Butter in recipes never bothers me. What bothers me is unwrapping 50 caramels. I will probably not make this just for that reason. Aren't I a lazy so and so? It sounds delicious and I know I would love this. Will save it for a rainy day.... I want some right now though!

Laura said...

Wow. Those look amazing!!

Cherdecor said...

Salted Caramels are big in the recipe world these days so even though these have 4 cups of flour, I must copy and put this in my collection. Thanks Mari.

Jenny said...

Oh mercy. I couldn't be trusted with these in the house. If I make them, I'll give away all but one of them, and then eat half of it! xoxo

Anita Johnson said...

Salt and caramel.....a winning combination. I have a taste for one NOW! 😀