Wednesday

Salted Caramel Butter Bars

Oh dear heavens....these bars. 

Really. 

They are amazing. 

8 sticks of butter AMAZING
(so let's say they are only for special occasions to make ourselves feel better about that)



    R E C I P E

  • 8 sticks salted butter, room temperature
  • 2 cups sugar
  • 3 cups powdered sugar
  • 4 tablespoons vanilla extract
  • 8 cups all-purpose flour
Preheat the oven to 325°. 
Generously spray a large rimmed cookie sheet (jelly roll pan) with cooking spray
In your mixer, combine butter and sugars & mix on medium speed until creamy. 
Add the vanilla and mix until incorporated 
Slowly add the flour to the butter mixture on low speed 
Mix until soft dough forms
Press 1/3 of the dough into the prepared baking pan
Bake 20 minutes or until the edges are a pale golden brown
Refrigerate the remaining 2/3 of the dough as you prepare your caramel.

{you can do the Caramel part a few different ways- 
to each their own, no bad choices here friends}
  • 2 cups of your favorite salted caramel sauce 
  • Pour onto baked crust and continue on with the recipe
  • {or}
  • 2 (14 oz) bag caramel candies
  • 2/3 cup half and half or cream
  • 1 teaspoon vanilla
  • 2 tablespoons coarse sea salt
  • Unwrap caramels, place in microwavable bowl with half and half/cream and microwave one minute (more in 30 second intervals if needed)
  • Stir in vanilla. Pour over baked crust.
  • Sprinkle with Sea Salt
  • {or} 
  • -this is what I like best-
  • about 1/4 a loaf of Peter's caramel
  • 1/2 cup cream
  • and 1-2 tablespoons of sea salt flakes
  • Pretty much, I kind of eyeball the whole thing
  • microwave caramel and cream for one minute 
  • Microwave longer in 30 second intervals if needed
  • Stir
  • Pour over baked crust
  • Sprinkle salt flakes until your little heart is content
After your crust is baked, your caramel is poured and your salt is sprinkled, crumble the remaining dough on top, sprinkling little pieces here and there until the pan is covered.

Continue baking 25-30 minutes
Caramel should be bubbling &
 the topping lightly golden in color

Cool bars before cutting 
if you'd like them to hold together nicely
or 
slap some vanilla ice-cream on that warm goodness 
& call it a day

{there really isn't a wrong way to eat a butter bar}





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