There are few things in life that cannot be fixed with salted caramel and butter, so as my life has gotten increasingly more crazy and stressful, my desserts have gotten simpler and more butter laden! Starting with these Salted Caramel Butter Bars – they have been known to work miracles!
Butter is comforting, no? Maybe I am secretly French.
The secret to a good life? Beurre. #fact
This recipe is from Cookies & Cups and Shelly uses these to cure bad days too, so I am not alone here!
These Salted Caramel Butter Bars look complicated but they are actually super easy because the bottom crust and the top crumble are the same shortbread dough. Easy peasey.
They came together in just under an hour, but 50 minutes of that time was spent impatiently waiting for the bars to cook!
I also baked mine a bit longer than the directions so my bottom crust and top crumble were a little crunchy, which added some texture to the bars but that is completely unnecessary; they would be just as delicious as soft and chewy bars.
Do you know what else makes everything better? Shark Week. #obsessed
I didn’t get to watch any this year (tear), but I’ve gotten inexpressible enjoyment out of reading the memes and someecards. #whyaretheysofunny
So throw some Salted Caramel Butter Bars in the oven and cozy up on the couch to watch Shark Week reruns!
And there is my recipe for happiness. You’re welcome.
Preheat the oven to 325°. Butter or line with parchment paper a 9×13 baking dish.
In a large bowl combine butter and sugars, mix on medium speed until creamy. Add the vanilla and beat until combined.
Slowly add the flour to the butter mixture on low speed and mix until a smooth, soft dough forms.
Press 1/3 of the dough into the prepared baking pan, and bake in preheated oven for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining 2/3 of the dough.
If you are going to make your caramel from candies, do that while the crust bakes.
Place the unwrapped caramel candies and cream in a microwave safe bowl and microwave on high for 1 minutes. Stir until smooth. If the caramels are not completely melted, continue microwaving on high heat for 30 second intervals, stirring after each one.
Once the caramels are melted, stir in the vanilla. Set aside until the bottom crust is done baking.
Pour the caramel filling over the crust, sprinkle with salt and crumble the remaining dough over top.
Continue baking until the filling is bubbly and the topping is firm and lightly golden, about 25-30 minutes.
Let cool before cutting into squares. (I know, I know…go ahead and cut a corner out for quality control…the things we must do as bakers…)
*I halved this recipe and made 16 squares in an 8×8 baking dish, because I am only one person and I have no willpower where butter and caramel are concerned. They will keep in the refrigerator for up to 1 week wrapped tightly in plastic wrap.