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Are You Kidding Me Bars

March 20, 2011

Hello, Friends!

Last weekend I was contacted by Lisa over at Sweet as Sugar Cookies to see if I wanted to link up my stuffed chocolate chip cookies to her Saturday Sweets blog series (seriously…you’ve got to check this out–you wouldn’t believe how many awesome recipes she gets every week!).  While I was looking through last weeks’ recipes, I ran across a recipe for Salted Caramel Butter Bars.  Um…Salted Caramel Butter Bars???  Yes, please!  I followed the link back to the original source of the recipe, printed it out and gathered my supplies.  Yesterday I gave the recipe a whirl.

All  I can say is ARE YOU KIDDING ME???  Holy COW!  These are some yummy bars! They are dangerously good.  As in:  I think I need to start passing them out to the neighbors so I don’t eat too many.  If you are a fan of the salty/sweet combo, you’ve got to whip up a batch of these!

I am totally renaming these, by the way.  Here’s the recipe:

Are You Kidding Me Bars

For the crust:
1 lb. salted butter, room temp
1 C sugar
1 1/2 C powdered sugar
2 Tbl. vanilla
4 C flour

For the Filling:
1 bag (14 oz) caramel candies (about 50 individual caramels), unwrapped
1/3 C cream
1/2 tsp. vanilla
1 Tbl coarse sea salt

To make the crust:
Preheat oven to 325.

In a large bowl, combine the butter and sugars.  Using a 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 remaining dough into the fridge to chill.  Bake 20 minutes until firm and the edges are a pale golden brown.  Transfer to a wire rack and let cool about 15 minutes.

While the bottom crust is baking, make the caramel filling.  Place the unwrapped caramels in a microwave-safe bowl.  Add the cream.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust after the 15 minute cooling period.  Sprinkle the sea salt evenly over the top of the caramel layer.  Remove the remaining dough from the fridge and crumble it evenly over the caramel/salt layer.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. (Mine took 35 minutes).

Enjoy every bite!

XO,

Vicki

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One Comment leave one →
  1. Kelly Arens permalink
    March 20, 2011 9:39 am

    Um, I’m sure they would cure what is ailing me…I’d try one…:)

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