Salted Caramel Bar #desserts #baking

We adore caramel in our home, so these Salted Caramel Bars rapidly turned into a top choice. I've taken them to a couple of gatherings and they generally vanish quick. The rich shortbread outside layer beat with delicate, sweet caramel sprinkled with a touch of ocean salt is a totally phenomenal mix.

I want to purchase either unwrapped caramel bits OR the caramel pieces in a sack that are explicitly for preparing, in light of the fact that the external wrapper falls off actually effectively. Those little square caramels free plastic wrapper are such an agony to unwrap! You can locate the preparing caramels on end tops, on the heating path or frequently in the produce segment by the apples.

Caramel Bars are not hard to make but rather there are a couple of tips that make the procedure a lot simpler. In the first place, when making the shortbread covering, set out a bit of material paper in the skillet first. The shortbread outside doesn't stick, yet the caramel leaks through a bit and the caramel can stall out to the dish. So utilizing material paper takes out that mess!

Also try our recipe Chocolate Chip Cookie Cheesecake Bars

Salted Caramel Bar #desserts #baking #recipes #caramel #sweets

Salted Caramel Bar recipe made with a sweet shortbread crust & topped with smooth caramel and sea salt. Perfectly indulgent caramel butter bar dessert!

Ingredients

1 cup butter softened (2 cubes)
1 cup white sugar
11/2 cups powdered sugar
1/2 cup sour cream
1 TBSP vanilla
3 1/2 cups flour
1 14 oz bag caramels unwrapped (or 11 oz bag of unwrapped caramel bits)
1/3 cup heavy cream or milk
1/2 tsp vanilla
2 tsp coarse sea salt

Instructions

Preheat oven to 325 degrees F.
Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
In a large mixing bowl cream together butter, sugar, and powdered sugar.
Add sour cream, vanilla and mix until combined. Mix in the flour and combine until it forms a soft dough.
Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)
Bake crust in preheated oven for 15 minutes.
While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute.
Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!
Pour caramel evenly over the hot crust. Lightly sprinkle about 1 tsp coarse sea salt over the caramel.
Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm.
Add remaining 1 tsp salt after caramel bars are cooled, but before cutting.
Let them cool completely before cutting into small squares.