Salted Caramel Butter Bars

These rich and decadent Salted Caramel Butter Bars are the perfect blend of buttery shortbread and gooey caramel, topped off with a touch of sea salt. Ideal for a sweet treat or a special occasion dessert, these bars will satisfy your caramel cravings!

Ingredients:

For the Crust and Topping:

1 cup unsalted butter, softened
1 cup granulated sugar

1 1/2 cups powdered sugar
2 teaspoons vanilla extract
3 cups all-purpose flour

For the Filling:

1 bag (14 oz) caramel candies, unwrapped
1/3 cup heavy cream
1/2 teaspoon vanilla extract

1 tablespoon sea salt, for sprinkling

Directions:

Preheat the Oven:

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.

Make the Crust:

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
Gradually add the flour to the butter mixture, mixing until a smooth dough forms.

Bake the Crust:

Press half of the dough evenly into the bottom of the prepared baking dish. Reserve the other half of the dough for the topping.
Bake the crust for 20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool.

Prepare the Caramel Filling:

While the crust is cooling, place the unwrapped caramel candies and heavy cream in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each interval, until the caramels are melted and the mixture is smooth.
Stir in the vanilla extract.

Assemble the Bars:

Pour the caramel mixture evenly over the cooled crust.
Sprinkle the caramel layer with sea salt.
Crumble the reserved dough over the caramel layer.

Bake Again:

Return the dish to the oven and bake for an additional 25-30 minutes, or until the top is lightly golden brown.
Allow the bars to cool completely in the baking dish before cutting into squares.