from Cookies & Cups.com
Makes 24 bars
Ingredients
For the Crust:
·
2 cups salted butter, room temperature
·
1 cup granulated sugar
·
1½ cups powdered sugar
·
2 tablespoons vanilla extract
·
4 cups all purpose flour
For the Filling:
·
14 ounces soft caramel candies (about 50 individual caramels),
unwrapped
·
1/3 cup milk or cream
·
1/2 teaspoon vanilla
·
optional – 1 tablespoon coarse sea salt
Instructions
To Make the Crust:
1.
Preheat oven to 325°. Coat a 9×13 baking dish with nonstick
spray. Set aside.
2.
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.
3.
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.
4.
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.
To Make the Filling:
1.
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 milk or 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.
2.
Once the caramel is melted add in your ½ teaspoon of vanilla and
stir until combined.
3.
Pour the caramel filling over the cooled crust. If you are going
to salt the caramel sprinkle it on caramel layer now.
4.
Remove the remaining chilled dough from the refrigerator and
crumble it evenly over the caramel.
5.
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.
6.
Let cool completely before cutting into squares.
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