Salted Caramel Butter Bars
Try this Salted Caramel Butter Bars recipe, or contribute your own.
Try this Salted Caramel Butter Bars recipe, or contribute your own.
- Carbohydrate 728.557600635107 g
- Cholesterol 0 mg
- Fat 8.82580000748019 g
- Fiber 24.1920004476968 g
- Protein 92.5568000782429 g
- Saturated Fat 1.39780000118549 g
- Serving Size 1 1 recipe (1539g)
- Sodium 55829.8901604287 mg
- Sugar 704.36560018741 g
- Trans Fat 2.91110000246051 g
- Calories 3436 calories
Step-by-step
- Preheat oven to 325°
- 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.
- Wrap remaining dough in plastic wrap and chill in refrigerator.
- Bake crust 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.
- Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
- 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.
- 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.
- Let cool before cutting into squares.
My Salted Caramel Butter Bar Adventure: A Sweet Success Story
Baking has always been my happy place. There's something incredibly satisfying about transforming simple ingredients into something delicious and beautiful. This weekend, I decided to tackle a recipe I'd been eyeing for a while: Salted Caramel Butter Bars. The name alone conjured images of rich, buttery shortbread, a gooey caramel center, and the perfect salty-sweet balance. I envisioned these bars gracing my kitchen counter, ready to be devoured by family and friends – maybe even a little bit by myself!
The recipe itself was straightforward enough, a classic combination of buttery shortbread and decadent caramel. However, there’s always a little adventure in the kitchen, isn't there? I opted for a premium vanilla extract, thinking it would elevate the flavour profile even further. Let me tell you, it was the right decision! The aroma alone while baking was intoxicating; a warm, sweet symphony that filled my home with the promise of blissful indulgence.
The process was surprisingly easy. The shortbread dough came together beautifully, the creamy texture was a delight to work with. I carefully pressed a third into the pan for the base, reserving the rest for the crumbly topping. Baking the crust was a fascinating experience, watching the edges turn a delicate golden brown, signaling the perfect moment to pull it from the oven.
Next came the caramel. Melted and smooth, it glistened invitingly, ready to be layered over the warm shortbread. The addition of sea salt took the experience to another level. It's that magical touch of contrast that balances the richness of the caramel, enhancing its depth and making it utterly irresistible.
The final step was crumbling the chilled dough over the caramel, creating a stunning, textured topping. Back in the oven it went, baking until the filling bubbled and the topping turned a light golden brown. The anticipation was almost unbearable! The kitchen filled with the most incredible aroma of sweet caramel and warm baked goods. Oh, the smells! That moment was pure bliss.
Once they were cool enough to handle, I cut the bars into squares. The result? Pure perfection. The shortbread was delightfully crumbly, the caramel was incredibly rich and smooth with a wonderful salty contrast, the perfect balance.
These Salted Caramel Butter Bars weren't just a recipe; they were an experience. From the comforting rhythm of mixing to the irresistible aroma during baking and the ultimate satisfaction of biting into a perfectly crafted square, it was a journey that reaffirmed my love for baking. And you know what? They were completely devoured within hours!
This isn't just a recipe for Salted Caramel Butter Bars; it's a recipe for happiness. It’s a reminder that sometimes the simplest pleasures in life are the sweetest. And the best part? The leftovers (if there are any!) are just as delicious the next day. So, grab your apron, gather your ingredients, and prepare yourself for a baking adventure that will leave you feeling satisfied and utterly content.
Tips for Baking Success:
Room temperature butter is key: Make sure your butter is softened but not melted for the perfect consistency.
Don't overbake: Overbaked bars will be dry. Check for doneness around the 25-minute mark and adjust baking time as needed.
Chill the dough: Chilling the dough before making the topping prevents it from spreading too thin.
Let it cool completely: Allowing the bars to cool fully before cutting ensures clean, perfect squares.
Embrace the imperfections: Baking is an art, not a science. Don’t be discouraged if your bars don't look exactly like the picture. They will still taste amazing!
Get creative: Feel free to experiment with different types of caramel, add nuts or chocolate chips to the dough, or drizzle melted chocolate over the top. The possibilities are endless!
