July 26, 2013
Yum! That’s what we said when we tried this delicious bars, and I think that’s what you’ll say, too. If you like shortbread and caramel, mix up a batch and give it a try.
1 lb. salted butter, room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 Tbl. vanilla + 1/2 tsp.
4 cups flour
1 bag (14 oz.) caramel candies or caramel bits
1/3 cup milk
1 Tbl. coarse sea salt
Preheat oven to 325 degrees.
Combine butter and sugars and mix until creamy. Add 2 Tbl. vanilla and mix until combined. Sift the flower in slowly and beat on low speed until a soft dough forms.
Spray a 9 x 13 pan with non-stick cooking spray. Press 1/2 of the dough evenly into the bottom of the pan to form the crust. Wrap the rest in plastic wrap and store in refrigerator.
Bake the crust for 20 minutes (until edges are a pale golden brown) and then let cool on a wire rack for 15 minutes.
While the crust is baking, melt the caramels and add the cream. Stir well, and then add 1/2 tsp. vanilla, stirring until combined. Pour the caramel filling over the crust. Sprinkle the sea salt on top of the caramel. (The salt is optional, but good!)
Crumble the remaining dough over the top of the caramel layer. Return the pan to the oven and bake for 25-30 minutes, or until the filling is bubbly and the shortbread crumbles are firm and lightly golden.
Cool before cutting into squares.
(Original recipe from Cookies & Cups, where you will find a lot of other really amazing looking recipes as well.)
I’m a big fan of bar recipes. (Bars as in dessert bars, not recipes that you’d find if you were frequenting a bar on the weekend.) What is your favorite bar recipe? Leave a comment and we’ll draw a name from the comments to win a $25 Loopy Ewe Gift Certificate, next week! (Also – keep a careful eye on the blog in August, as that is our Anniversary month – Seven Years! – and we’ll be having weekly blog contests, in addition to a really cool Anniversary Kit mid-month that you’ll want to get in on.)