Prep time: 5 minutes
Cook time: 40 minutes
Yield: 24 bars
2 cups (1 pound) salted butter at room temp
1 cup sugar
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups flour, sifted
For the filling:
1 (14 oz) bag caramel (Kraft is fine)
1/3 cup milk or cream
1/2 tsp vanilla
1 Tbsp coarse sea salt
Instructions:
Preheat oven to 325. Butter a 9x13 baking dish
In a large bowl, combine butter and sugars, mix on medium speed until creamy. Add the vanilla and beat until combined.
Slowly add the flour to the butter mixture on low speed and mix until a smooth, soft dough forms.
Press 1/3 of the dough into the pan, and bake for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining dough.
Place the unwrapped caramels and cream in a microwave safe bowl and zap on high for 1 minute.
Stir until smooth. If the caramels are not completely melted, continue microwaving on high for 30 sec intervals, stirring after each one.
Once the caramels are melted, stir in the vanilla. Set aside until the bottom crust is done baking.
Pour the caramel filling over the crust, sprinkle with salt and crumble the remaining dough over the top.
Continue baking until the filling is bubbly and the topping is firm and lightly golden, about 25-30 minutes.
Let cool before cutting into squares.
This recipe can be halved and baked in an 8x8 or 9x9 dish. using about 25 cubes of Kraft caramels
