WHAT’S FOR DESSERT?
Salted Caramel Bars
Array/5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
12-16 bars
It’s finally officially Fall. Except for the fact that it was 92 degrees this week. Whatever though, it’s 50 again today. #midwestliving
So I’m fully immersed in all things Fall. I have the pumpkins out, the fall decor up, my leggings in rotation, my fleece hoodies and the pumpkin spice candles lit. I’m in my happy place in life.
Also, in full force is my Fall baking. Apples and pumpkin and caramel, oh my. So up to the bat now are these Salted Caramel Bars. These are my absolute favorite caramel dessert. It’s a perfect shortbread layer under and over a layer of slightly salty creamy caramel. They are so yummy and super easy! I will warn you that they are very very addictive. Please don’t blame me when the pan disappears before you get it out the door.
You have to add these to your Fall baking and let me know what you think! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohomekitchen. I love to see what you are making!
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Salted Caramel Bars
It’s a perfect shortbread layer under and over a layer of slightly salty creamy caramel. They are so yummy and super easy!
Ingredients
4 sticks (no really, 4) salted butter, softened
1 cup sugar
1½ cups powdered sugar
2 Tablespoons pure vanilla extract
4 cups flour
Filling
1 bag (14-oz) caramel squares, unwrapped
⅓ cup heavy whipping cream
½ teaspoon pure vanilla extract
2 teaspoons coarse sea salt
Instructions
1. Preheat the oven to 325 degrees and spray a 9×13-inch baking pan with non stick spray.
2. In a mixer, beat the butter and sugars for at least 3 minutes until light and fluffy. Add the vanilla and mix until just combined.
3. Add the flour to the butter mixture a little at a time. Mix on low speed after each addition until a soft dough forms.
4. Press half the dough evenly into the pan (refrigerate remaining dough.)
5. Bake for 18 to 20 minutes or until firm and the edges are just barely turning a light golden brown. While dough is baking, start on the filling.
6. Place the unwrapped caramels, heavy whipping cream and vanilla in a small saucepan. Heat over medium/low heat until completely melted.
7. Pour the caramel filling evenly over the crust after baked. Remove the chilled dough from the refrigerator and crumble evenly over the caramel.
8. Sprinkle dough with sea salt. Bake the entire thing for another 25-30 minutes or until the shortbread topping is firm and starting to turn a light golden brown on the edges.
Cool completely before cutting into squares.
Notes
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2 Responses
Thank you so much for including me!