salted caramel butter bars

I made these for coffee connection at our church, and so many people asked for the recipe that I posted it on facebook.  Just now moving it over here where it is easier for me to find it when I'm looking for it next time.  :-)

Salted Caramel Butter Bars

For the Crust:

1 lb. salted butter room temp

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla 

4 cups flour

For the Filling:

1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped

⅓ cup milk or cream

½ teaspoon vanilla

1 T. coarse sea salt (optional)

To make the crust:

In a large bowl, combine the butter and sugars. Using 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 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. 

Preheat to 325F. 

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, 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.  If you are going to salt the caramel sprinkle it on caramel layer now. 

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.