Simple Way to Prepare Super Quick Homemade Salted Carmel Butter Bars

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Speedy Salted Carmel Butter Bars. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Salted Carmel Butter Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Carmel Butter Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salted Carmel Butter Bars is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salted Carmel Butter Bars estimated approx 1 hour 30 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Salted Carmel Butter Bars using 11 ingredients and 10 steps. Here is how you can achieve that.

So very good but unless your a sweet freak I would recommend cutting these into small 1-2 bit bars. From - http://cookiesandcups.com

Ingredients and spices that need to be Take to make Salted Carmel Butter Bars:

1. Batter
2. 1 lb Salted butter room temp
3. 1 cup Sugar
4. 1 1/2 cup Powdered Sugar
5. 2 tbsp Vanilla
6. 4 cup AP flour
7. Filling
8. 1 bag Carmel candies (about 50 pieces) unwrapped
9. 1/3 cup milk or cream
10. 1/2 tsp Vanilla
11. 1 Coarse sea salt or Kosher salt

Instructions to make to make Salted Carmel Butter Bars

1. Preheat oven to 325°
2. 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.
3. 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. Wrap remaining dough in plastic wrap and chill in refrigerator.
4. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
5. 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.
6. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
9. 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.
10. Let cool before cutting into squares.

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