Salted Caramel Butter Bars

1. 1

   Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

2. 2

   In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

3. 3

   Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

4. 4

   Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

To make the filling:

1. 1

   While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

2. 2

   Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

3. 3

   Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

4. 4

   Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

5. 5

   Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

6. 6

   Let cool completely before cutting into squares.