Salted Caramel Bars

I saw a photograph of these and it was love at first sight.
Salted
Caramel
Bars

Three of the best words in the english language (when put together anyways).

I gave it a try yesterday and yes - they are THAT good.

You will need:

1 cup salted butter
1 cup sugar
1 1/2 cups icing sugar
4 cups all purpose flour
2 tbsp vanilla
2 cups caramel sauce (recipe below)
1/3 cup whipping cream (heavy cream)
1 tbsp course sea salt 

Directions:

• Preheat oven to 325 degrees farenheit
• In a large mixing bowl combine the butter, vanilla and sugar and beat together until creamy.

• Sift the flour, one cup at a time and blend together thoroughly.  Mix on low speed until your dough is smooth and crumbly, but will easily compress into a ball.

• Lightly butter a 9x13" baking dish and press about half of the dough into the bottom.  This forms the bottom crust.  Wrap remaining dough and put in the fridge to chill.

• Bake the crust until the edges are a warm golden-brown - approximately 20-25 minutes.
• Let cool about 15 minutes.

While the dough is baking, you make your homemade caramel sauce - and believe me this is probably the best caramel I have ever tasted.  Forget the kraft squares, this is a warm, liquid butter toffee.  TO DIE FOR!

Caramel sauce

You will need:

1/4 cup water
1 cup sugar
1/2 cup salted butter
1/2 cup whipping cream (heavy cream)
1 tsp vanilla

Directions:

• In a heavy-bottomed saucepan mix the water and sugar together, taking care not to let the mixture splash up on the sides.
• Stir gently over low heat until the sugar is completely dissolved - approximately 6 minutes.  Carefully test a small amount (cooling first) to make sure you can't taste any granuals left - it should be completely smooth.
• Increase the heat to medium-high and bring the syrup to a boil.  
• Cover the saucepan and let boil for 2 minutes.
• Uncover, reduce the heat and let it continue to boil until the liquid turns an amber colour.  Do not stir.
• Start stirring, gently, until the liquid turns a dark golden-brown (caramel colour).  5-7 minutes.
• Remove from heat and add in your butter.  Stir until completely incorporated.
• Stir in your whipping/heavy cream, then the vanilla.

This can be used with the above recipe or as an ice cream topping.  It can be stored in an airtight container for up to a month.


This recipe should make about 2 cups of the caramel sauce. If you decide to use the kraft squares, you'll need to melt enough to have about 2 cups as well.

Take your caramel sauce and add in the 1/3 cup of whipping cream - this is only needed for the squares, if you are making caramel to eat, don't add this additional whipping cream.

• Pour your caramel over the now-cooled crust.  If you want to salt the caramel, add your course sea salt now.

• Crumble the remaining chilled dough evenly over top of the caramel.

• Return the dish to the oven and bake until the filling is bubbly and the shortbread topping is firm and golden-brown - 25-30 minutes.

• Let cool and cut into squares.

Recipes adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth and

Joy of Cooking  (links below)

Oh My GOD!

Ran it by some of Hubby's hockey buddies and got a resounding thumbs up.  It's VERY rich, so cut small squares.

Yup, going to need to do double-duty on the Yoga today.




  

Have a great one!
  
 



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• Between Naps on the Porch