Christmas Recipe: Salted Caramel Butter Bars

'Tis the time to start thinking about Christmas dinners with your family or friends, or maybe even a work potlock. I always elect to make dessert because it's my favorite thing to bake, and it gives me a good reason to try something new.

This year, I decided to try these amazing salted caramel bars, and oh my. They were absolutely divine!

The crust was more like shortbread; very melt-in-your-mouth buttery and decadent. The caramel just adds that extra punch of sweetness and chewiness that makes the whole bar pretty much perfect.

Interestingly, I found them way better when they were completely cooled than when they were still warm, which is not usually the case for baked goods!

Needless to say, they disappeared pretty quickly, and most of my friends texted me to get the recipe the next day. That's when you know you've got a winner.

Let me know if you try it!

Salted Butter Caramel Bars

Serves: 18

Ingredients:

• 2 cups butter, room temperature
• 1 cup white sugar
• 1½ cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups flour
• 1 (14 oz) bag caramels, unwrapped or unwrapped Caramel Bits
• ⅓ cup milk or cream
• ½ tablespoons vanilla extract
• 1 tablespoon coarse sea salt

Instructions:

1. Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or grease with butter.

2. 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.
3. Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
4. Melt the caramels, heavy cream and ½ tsp vanilla in the microwave for 1 minute. Stir together until smooth. If the caramels are not completely melted, continue microwaving for 30 seconds intervals, stirring after each one.

5. Pour the melted caramel evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust.
6. 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 cool completely before cutting.

Recipe source: American Heritage Cooking