I found these Salted Caramel Butter Bars on Pinterest. In the past, I have found a handful of recipes on Pinterest that were disappointing. I think some people are just great photographers, which makes you want to try their food. Then, it's a let down.
This is NOT the case with these Salted Caramel Butter Bars. They are AWESOME. I cut them in a smaller size than usual, as they are rich. Their buttery base accompanied by the soft caramel layer within is like heaven in your mouth.
I gave away a few to a couple of my neighbors, and fed more than a few to a couple of Dan's teammates that were over for dinner. And of course, I enjoyed quite a few with my morning coffee for a couple days in a row.
Salted Caramel Butter Bars
Recipe slightly adapted from: The Domestic Rebel
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 & ½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour, plus 2 Tbsp set aside
- 1 (11.5 oz) jar salted caramel sauce
- Sea salt
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on. In a small bowl, combine the caramel sauce and remaining 2 Tbsp flour until blended. Pour the caramel mixture evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too :)
- Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Mine took about (33-34 minutes). Cool completely before cutting into squares.