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Salted Caramel Butter Bars Recipe

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This recipe for Salted Caramel Butter Bars is from Cooking with Kris Anderson: a Martha Stewart Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Category:
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Ingredients:  
Ingredients:  
Crust:
1 lb. salted butter, room temperature
1 cup sugar
1 cups powdered sugar
2 tbsp. vanilla
4 cups flour

Filling:
1 14 oz bag caramel candies (about 50 candies), unwrapped
1/3 cup heavy cream
1/2 tsp. vanilla
1 tbsp. coarse sea salt

Directions:
Directions:
Preheat oven to 325.

Crust:
In a large bowl, combine butter and sugars. Beat together on medium speed until creamy. Add vanilla and beat until combined. Sift the flour into the butter/sugar mixture and beat on low until smooth soft dough forms.

Spray a 9" x 13" baking pan with non-stick spray.

Press 1/3 of the dough into the pan to form the bottom crust. Wrap remaining dough in plastic wrap and chill in the refrigerator.

Bake at 375 for approximately 20 minutes until crust is firm and edges are a pale golden brown. Transfer pan to a wire rack and cool for 15 minutes.

While crust is baking, make the filling.

Filling:
Place unwrapped caramels in a microwave-safe bowl. Add cream. Microwave on high for 1 minute. Remove and stir until smooth. If not completely melted, microwave for 30-second intervals until melted, stirring in between. Add vanilla and stir until combined. Pour over crust and sprinkle with the sea salt.

Crumble remaining dough evenly over caramel. Return pan to oven.

Bake at 375 for 25 to 30 minutes until filling is bubbly and the crumbled shortbread is firm and lightly golden.

Let cool before cutting into squares. Store in an air-tight container for up to 5 days.

 

 

 

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