I’m a total sucker for anything “salted caramel”–gelato, macarons, chocolates–you get it. So when Anna showed me this recipe, I immediately rearranged my schedule so I could make (and eat) these bars ASAP. Please note that when I say “rearranged my schedule,” I mean “took this opportunity to justify skipping out on the gym.” Bad, I know. But eating butter and sugar while watching the predictably melodramatic series finale of Desperate Housewives is basically equal to working out, right? (Yes, I said Desperate Housewives. I’m also a sucker for crappy TV, but no need to discuss that now.)
Anyway, my laziness was rewarded because these bars were delicious . . . one coworker may have used the term “phenomenal.” (Hey I’m not trying to brag, just trying to convince you that you need these bars in your life.) So I guess what I’m saying is this: stay home from the gym, or toss out your to-do list, or procrastinate those errands, or just do whatever you need to do to make these salted caramel bars your highest priority. I promise they’re worth it!
Salted Caramel Butter Bars
from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
Ingredients
2 c salted butter (room temp)
1 c sugar
1 1/2 c powdered sugar
2 T vanilla
4 c flour
Caramel Filling:
1 bag (14 oz) caramel candies (about 50)
1/3 c cream or milk
1/2 t vanilla
1 1/2 t coarse sea salt
Directions
Crust:
Spray a 9×13 baking pan with non-stick cooking spray and preheat your oven to 325 F.
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 mixture and beat on low speed until a smooth, soft dough forms. Press on-third of the dough evenly into the pan to form a bottom crust. Bake until firm and the edges are a pale golden brown, approximately 20 minutes. Transfer to a wire rack and cool for about 15 minutes.
Caramel filling:
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place unwrapped caramels in a microwave-safe bowl. Add the cream and 1/2 t vanilla. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels aren’t completely melted, microwave on high for 30-second intervals until smooth, stirring after each interval.
Pour the caramel filling over the crust. Sprinkle salt over caramel layer.
Remove remaining chilled dough and crumble it evenly over the caramel. Then return the pan to the oven and bake for about 25-30 minutes, or until the topping is firm and lightly golden. Let cool before cutting into squares.
I have made these with making my own caramel filling for the middle and they are SO AMAZING. Life-changing really!
Agreed.
It was an apropos series finale, though, was it not? I was pleased with the tidy ending. Amazing-looking bars, too. Yummmm my teeth almost hurt.
Question: The 1/2 t vanilla isn’t mentioned anywhere in the directions. Does it go into the caramel or the crust?
Oops! So sorry and thanks for pointing that out. 2 Tablespoons into the crust and 1/2 teaspoon into the caramel filling. Post updated!
I’ve never really tried salted desserts (I’ve only ever seen ones with big salt crystals, and they creep me out!) but these look incredible! I don’t suppose they’re easily veganised? I’ve tried baking with non-dairy caramels before, and they pooled into sugar.
Not sure about veganised baking. If you try, let us know how they turn out!
omg.I am literally sitting around eating butter. evil, Ashley, evil. so good. My dad will love this tomorrow for Father’s Day
I made these recently for a dinner party as half of a “salted caramel duo” dessert. People swooned. People moaned. I was skeptical about using store-bought caramel, but I honestly can’t imagine these being better than they were!! Amazing recipe, thank you!
Isn’t salted caramel the greatest? So glad you enjoyed these!
Would you please tell me how to print just the recipe. When I print I get around 7 pages. Thank you
I’m sorry, we don’t really have a printable version. Maybe that’s something we should work on. In the meantime, I’d just copy-and-paste the text into a word document, then print.
When you say Caramel candies do you mean the soft almost toffee-like kind?
Just the kraft caramel squares: http://www.amazon.com/Kraft-Caramels-Traditional-14-Ounce-Bags/dp/B000E1DSL8?linkCode=wsw&tag=bookblog03-20
Is it necessary to use sea salt or can you use other kinds of salts such as kosher salt?
I think Kosher would be fine.
Are these overly salty or would they be appropriate for a bunch of high school students?
I personally don’t think they’re overly salty, but you can always use less. Just salt to taste!