Recipe

		Salted Caramel Butter Bars
		Serving Size - 15
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 1/2 cups (3 sticks) butter, softened almost melted

1 cup white sugar

1 1/2 cups powdered sugar

1 Tbsp vanilla

4 cups flour

1/2 teapoon sea salt for sprinkling on top

SALTED CARAMEL SYRUP:

2 cup granulated sugar

1 cup heavy cream, warm

4 tablespoons unsalted butter, at room temperature

1 1/2 teaspoon sea salt

1/2 cup water

Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray. SALTED CARAMEL SAUCE: - Combine the sugar and 1/2 cup water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, about 6 to 8 minutes. Slowly whisk in the warm cream and continue cooking until smooth and the mixture emulsifies, about 2 minutes. Remove from the heat and stir in the butter and salt. BARS: - In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough. Press 2/3rds of the dough in the bottom of a 9×13 dish and place the rest into the refrigerator. Bake in preheated oven for 15 minutes. Remove the pan from the oven and heat the caramel sauce on low/medium until pourable. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.