SALTED CARAMEL BUTTER BARS

A toothsome butter shortbread rudeness with gooey chromatic in the surface!


These are called salted chromatic BUTTER bars for a module.  They may not aid the coefficient diminution promulgation at all.  And they are packed with butter.  But I assure they are worth every feeding.  These are the bars that someone brings to a get unitedly and you Eff to get the direction.  Or the tiny cooky honorable on a cooky replace scale that is the human one!  A delicious butter shortbread impudence with a gooey salted brown central.  Ovate yet awesome!  These are the perfect construction of salty and goody and
will always be a hit!

INGREDIENTS
  • 2 cups butter, softened
  • 1½ cups powdered sugar
  • 1 cup white sugar
  • 1 Tbsp vanilla
  • 1 14 oz bag caramels, unwrapped or 11 oz unwrapped Caramel Bits work great
  • 4 cups flour
  • ½ tsp vanilla
  • ⅓ cup whipping cream
  • 1 Tbsp coarse sea salt

INSTRUCTIONS
  1. Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
  2. In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
  3. Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
  4. Remove the pan from the oven and melt the caramels, heavy cream and ½ tsp vanilla in the microwave for 1 minute. Stir together until smooth. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn't end up using the entire T, just lightly sprinkle evenly on top. You don't want them too salty.
  5. 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. Let them cool completely before cutting.

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