Salted Caramel Butter Bars

Ummmmmmm *drool*

This year, Thanksgiving is all about the caramel.

I remember Thanksgiving when I was a child. It was this HUGE crazy event. My grandma would always make a massive meal for her 5 kids, all the grand kids, and anyway else who would sit at the table (which seemed like everyone else on the face of the planet to me as a child). My cousin and I would sit on the piano bench together every year because there were never enough chairs for everyone. It was amazing.

Thanksgiving is one of the best times of the year. It is all about family and food and celebration and food and giving thanks and food.

Did I mention the food??

I don’t know what it is about this time of year but I always have a craving for caramel as the weather moves from fall to winter.

It is the slow progression to endless chocolate consumption in December.

Salted Caramel Butter Bars

Yield: Makes 12 to 14 bars

Prep Time:15 minutes

Cook Time:50 minutes

Total Time:1 hour 20 minutes

Anything salted caramel is totally worth the extra calories...

Ingredients:

  • 4 sticks (1 lb) salted butter, at room temperature
  • 1 cup white sugar
  • 1 ½ cups confectioners’ sugar
  • 2 1/2 Tbsp vanilla
  • 4 cups all-purpose flour
  • One 14-oz. bag caramel candies, unwrapped
  • 1/3 cup heavy whipping cream
  • 1 tsp vanilla
  • 1 Tbsp coarse sea salt

Directions:

  • In the bowl of a stand mixer, cream together butter and sugars until creamy. Beat in vanilla. Gradually sift in flour and beat on low until a smooth dough forms.
  • Preheat oven to 325 degrees. Grease a 9x13" baking dish with butter or cooking spray.
  • Press half of the dough in an even layer into the pan. Place remaining dough in the refrigerator.
  • Bake the pan of dough for 20 minutes until edges are golden brown. Let cool 15 minutes.
  • While the dough is cooling, make the caramel by placing the caramel candies in a microwave safe bowl. Add cream and vanilla and microwave on high for 1 minutes. Stir the mixture until smooth. If not melted, continue with 30 second intervals until the mixture can be stirred smooth.
  • Pour caramel over the cooled crust. Sprinkle salt over the top and crumble the remaining dough evenly over the caramel layer.
  • Bake for 25 to 30 minutes until the topping is firm and golden. Cool before cutting into squares.
*Recipe slightly adapted from Pip & Ebby
Yum

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