Salted Caramel Butter Bars

I was never really a dessert making person.  It was always a bit more precise than my ad-hoc way of cooking.  But I think I'm evolving. Never too late to teach an old dog new tricks, as they say.

Like salty-caramely goodness?  Look no further.  Delightful.

Salted Caramel Butter Bars

Crust:

1 c. butter, room temperature (2 sticks)

1/2 c. white sugar

3/4 c. powdered sugar

1 T. vanilla extract

2 c. all purpose flour (256 grams)

Caramel Filling:

7 oz. Kraft caramels

2 1/2 T. milk

1/4 t. vanilla extract

1/2 T. coarse sea salt (or a tad less if you don't want them too salty)

Line an 8x8 pan with parchment paper and set aside.

Combine the sugars and butter on medium speed until creamy.  Add vanilla and beat until combined.

Add the flour and mix on low until the dough is smooth.

Press 2/3 of the dough in an even layer in the bottom for the pan.

Bake for about 20 minutes at 325 degrees until the edges are golden.  Refrigerate the other 1/3 of the dough while that is baking.

Combine the caramels and the milk in a microwave safe bowl and microwave or 1 minute.  stir and melt again at 30 second intervals until it is melted and combined. Add the 1/4 t. vanilla and stir.

When the bottom crust is done, top it with the caramel sauce and sprinkle with the sea salt.  

Take the remaining dough and crumble it over the top of the caramel layer--don't press or spread it.

Return to the oven and bake for 25 - 30 minutes until golden and filling is bubbly.

Let it cool before cutting it into squares.

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c = cup

T = tablespoon

t = teaspoon

oz = ounces