SALTED-CARAMEL SHORTBREAD BARS
Another Easter recipe. I adapted this recipe from the recipe for Salted Caramel Butter Bars from the Domestic Rebel blog. I felt that the recipe needed more salt. However, this could be because the Smuckers Salted Caramel sauce is not very salty. So, I would recommend tasting the caramel first (decide if you need the 1/4 teaspoon...
Provided by Brandi Kirkpatrick
Categories Other Desserts
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
- 2. In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- 3. Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
- 4. Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
- 5. Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.
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hasti ziyayi
[email protected]I can't wait to make these bars again!
Sorry Babu
[email protected]These bars are the perfect combination of sweet and salty.
Qamar Sajjad
[email protected]I love that these bars can be made ahead of time and stored in the refrigerator or freezer.
Hamirah Adebisi
[email protected]These bars are so easy to make and they're always a crowd-pleaser.
Shadman Tanjib
[email protected]I've made these bars several times and they're always a hit.
Sakhile Mahlangu
[email protected]These bars are the perfect treat for any occasion. I highly recommend them!
Brooklyn Chingarande
[email protected]I drizzled some melted chocolate over the top of the bars before serving and it took them to the next level.
Chance Davis
[email protected]I added some chopped nuts to the caramel filling and they added a nice crunch.
Don Baba
[email protected]I made these bars gluten-free by using a gluten-free flour blend and they turned out just as good as the regular version.
Md shahin Monsi
[email protected]These bars are so rich and decadent, but they're not too heavy. I could easily eat a whole pan of them!
Lesego Moremi
[email protected]I love the salty-sweet combination of these bars. The caramel is perfectly balanced and the shortbread crust is the perfect base.
Rodney Malone
[email protected]I'm not much of a baker, but these bars were surprisingly easy to make. I was so happy with the results!
Sagar Nepal
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them and kept asking for the recipe.
Aazad Ahamed
[email protected]These salted caramel shortbread bars were an absolute delight! The combination of the buttery shortbread crust and the gooey caramel filling was heavenly. I followed the recipe exactly and they turned out perfectly.