Salted Caramel Shortbread Bars (Print Version)
# Ingredients:
→ Shortbread Layer
01 -
2 cups butter, softened
02 -
1 cup white sugar
03 -
1½ cups powdered sugar
04 -
1 tablespoon vanilla
05 -
4 cups flour
→ Caramel Layer
06 -
14 ounces unwrapped caramels (or 11 oz unwrapped Caramel Bits)
07 -
1/3 cup whipping cream
08 -
½ teaspoon vanilla
09 -
1 tablespoon coarse sea salt
# Instructions:
01 -
Preheat oven to 325°F. Line a 9x13 pan with parchment paper or aluminum foil and lightly spray with cooking spray.
02 -
Cream together butter, sugar, and powdered sugar in a large mixing bowl. Add vanilla and beat until combined. Mix in flour until it forms a soft dough.
03 -
Press half of dough into prepared pan. Refrigerate remaining dough. Bake bottom layer for 15 minutes.
04 -
Melt caramels, heavy cream and ½ tsp vanilla in microwave for 1 minute. Stir until smooth. Pour over hot crust and lightly sprinkle with sea salt.
05 -
Crumble remaining chilled dough over caramel layer. Bake 25-30 minutes until filling is bubbly and top is firm. Cool completely before cutting.
# Notes:
01 -
Let bars cool completely for clean cuts
02 -
Don't oversalt - sprinkle sea salt lightly and evenly
03 -
Can use caramel bits instead of unwrapped caramels