green4urhome

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Salted Caramel Butter Bars

on December 5, 2012

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar

2 Tbs vanilla OR – I used Princess Cake Emulsion..it added an almondy/citrus flavor. If you haven’t ever used emulsions before you need to give them a try. They’re AWESOME!
4 cups all purpose flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla

1 T. coarse sea salt (optional)

To make the crust:

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

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.

Preheat to 325F.

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

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