Description
Gooey, homemade salted caramel makes this buttery bar cookies something sweet and special. Mix the batter, spread in a pan, bake and enjoy.
Ingredients
Scale
- 1 cup (2 sticks) butter – room temperature
- 1/2 cup granulated sugar
- 3/4 cup confectioners sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
For the filling
- 1/2 cup homemade caramel (find the link to the recipe above, but omit the pumpkin in the recipe)
- 1/2 tbsp coarse salt
OR you can use
- 7 ounce bag caramel candies
- 1/6 cup milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees
- Line 8×8 pan with parchment & set aside
- In mixer bowl combine sugars & butter – mix on medium until creamy
- Add vanilla – beat until combined
- Add flour & mix on low until dough becomes smooth
- Press 2/3 of the dough into an even layer in the bottom of prepared pan
- Bake for about 20 minutes or until edges are golden
- Refrigerate remaining dough while that is baking
- While that is baking prepare your caramel if you are making it from the candies by
- combining unwrapped caramels & milk in microwave safe bowl & heat in microwave for approx 1 minute
- Stir & continue to heat in 30 second intervals until melted
- Once melted add vanilla & set aside until crust is done baking
- Once you remove crust from oven top with your caramel & sprinkle with your coarse salt
- Take remaining dough & crumble over the top of the caramel layer – do not press or spread – leave in crumbles
- Return pan to the oven & bake 25-35 minutes or until golden & filling is bubbly
- Let cool before cutting into squares
- Store in an airtight containe
- Category: Dessert, Baking