Salted Caramel Butter Bars

Rich, melt-in-your-mouth butter bars layered with smooth caramel and a touch of sea salt for the ultimate sweet-salty dessert experience.

Total Time:

Yield:

32 bars

Vegetable shortening, for greasing

2 cups butter, softened

1 cup granulated sugar

1½ cups powdered sugar

1½ tablespoons plus ¾ teaspoon vanilla extract, divided

4 cups all-purpose flour

1 (11-ounce) bag caramel bits

½ cup heavy whipping cream

2 tablespoons coarse sea salt

Purchased caramel sauce

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Preheat oven to 350°F. Line a 9×13×2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
In a large mixing bowl, beat butter with an electric mixer on medium for 30 seconds. Add granulated sugar, powdered sugar and 1½ tablespoons vanilla.
Beat until combined, scraping sides of bowl occasionally. Beat in flour until combined. Reserve half of dough; wrap in plastic wrap and refrigerate.
Press remaining dough into prepared pan. Bake for 15 minutes or until set.
Meanwhile, in a heavy medium saucepan combine caramel bits, cream and remaining ¾ teaspoon vanilla. Cook and stir over medium-low heat until melted and smooth. Pour caramel mixture evenly over hot crust. Sprinkle with sea salt.
Crumble reserved dough and sprinkle on top. Bake for 25 to 30 minutes more or until caramel is bubbly around the edges and bars are firm. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into squares. Drizzle with purchased caramel sauce.

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