Wednesday, June 6, 2012

Salted Caramel Butter Bars

I love to bake. 

I love to consume what I bake.

Therein lies the problem.

One of my favorite boards on Pinterest is what I've dubbed "Desserts to die for".  I don't pin just any desserts mind you.  They must look like one's I would seriously be willing to die for.  So when I tried a recipe the other day that the original pinner claimed was the best thing she'd ever baked, I found myself thinking "she must not bake much".  It was terrible.  That would have been OK if I were just making it for me and my we'll-eat-literally-anything family, but I made it for about 20 people! OK yes, I should have tried the recipe before making it for a crowd, but come on...she said it was amazing.  

That same night I also made Salted Caramel Butter Bars.  STOP THE PRESSES! These I would die for...seriously.  Even as I sit here, just knowing there are still some lingering in the pantry is KILLING me!

Since I love you all so much here's the recipe from Cookies & Cups.  You must make them...really you MUST.  Of course if you care anything about your health, you might want to limit them to only once a year.  The four sticks of butter might just kill you.  See, I told you I was willing to die for them.

Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups AP flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:
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 9x13 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 325F. 
Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer 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.

Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now. I beg you not to skip the makes them U-mazing!  OPTIONAL: You may also sprinkle chocolate chips over the salt for an extra layer of flavor.

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.

1 comment:

  1. Wow. These DO sound amazing!

    I had to laugh, though, at the comment about adding the chocolate chips. In the context of the recipe - and particularly since we are talking about CHOCOLATE - it seems anticlimactic to call it an extra layer of flavor. How about an extra layer of pleasure? Now that's what I'm talking about! *wink*


I love to hear from you! Thanks for taking the time to let me know you're reading! Leave me a link and I'll visit you.

Enjoy this post? Check these out.

Related Posts with Thumbnails