Salted Caramel Butter Bars

These salt-cured Caramel Butter Bars ar full of buttery goodness! Thick and chewy, they are topped  with a butter-cookie streusel and crammed with made, melt-in-your-mouth salt-cured caramel. the simplest bar recipe!Not certain if you guys have started Christmas searching or not, however if you reside anyplace close to a Target, Walmart, or store, you’re most likely cognizant that parking and traffic ar atrocious.

And is it simply American state, or will anyone else get bitter after they aren’t followed to their car? Like, I spent twenty-minutes attempting to search out a parking spot that wasn’t seventy two miles away and after I finally leave, no one’s anticipating American state to tug out? No one’s following American state to my car? No one’s asking American state wherever I parked? Nothing? I simply pull out and therefore the world continues moving? Seriously, what gives? It’s solely honest that others suffer during this parking nightmare, too, right? RIGHT?! Don’t answer that.

So whereas you’re driving in a circle round the car parking zone, you’re likely to wish some sustenance. I extremely advocate these salt-cured Caramel Butter Bars since they’re extraordinarily delicious and build parking-space-seeking endurable… or as bearable because it will get once you’re behind that dandy that parks within the middle of the aisle simply anticipating anyone to tug out. I hate that guy.

Ingredients

• 2 cups (4 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 & ½ cups powdered sugar
• 1 Tbsp vanilla extract
• 4 cups all-purpose flour
• 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!)
• Sea salt

Instructions

1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. 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 but keep the oven on. Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too 🙂
4. Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools. Cool completely, then refrigerate for at least an hour before cutting into squares.

Recipe From : The Domestic Rebel