Ingredients
Method
- Preheat your oven to 325°F (163°C). Line a 9x13 inch baking dish with parchment paper or aluminum foil and lightly spray with cooking spray.
- In a large mixing bowl, cream together the softened butter, white sugar, and powdered sugar until smooth. Add the vanilla extract and mix until well combined. Stir in the all-purpose flour until the mixture forms a soft dough.
- Press half of the dough into the bottom of the prepared 9x13 dish. Place the remaining dough in the refrigerator.
- Bake the crust in the preheated oven for 15 minutes.
- While the crust is baking, place the unwrapped caramels, heavy whipping cream, and vanilla extract in a microwave-safe bowl. Heat the mixture in the microwave for 1 minute, then stir until smooth.
- Remove the pan from the oven. Pour the melted caramel mixture evenly over the hot crust. Sprinkle a small amount of coarse sea salt over the caramel layer—don’t use all of it; just a light sprinkling is enough.
- Take the remaining dough from the refrigerator and crumble it evenly over the caramel layer. Bake the bars in the oven for another 25-30 minutes, until the top is firm and the filling is bubbly.
- Allow the bars to cool completely before cutting into squares.
Nutrition
Notes
These bars are rich with buttery caramel goodness and a touch of salt. The shortbread crust is soft and crumbly, making them a perfect treat for any occasion!