salted caramel shortbread crumble bars

so i flaked out the last couple weeks and haven’t posted. i warned you this might happen. that’s not to say i haven’t been cooking and baking because oh i have. i just tried to get way too much stuff while i was off that i didn’t post. oh and then it’s been a busy week this week so….

i know…

i know…

really that’s just excuses.

but it is partly the truth.

and now i’m back from outer space… (sorry, i couldn’t resist myself.)

as my peace offering to you i bring you salted caramel shortbread crumble bars. that’s a mouthful of a recipe name isn’t it? well the blog that i pintrested the recipe from just calls them salted caramel butter bars. but really i find that slightly misleading. yes they are salted caramel bars. and yes they have a fair amount of butter in them. but that salted caramel sits upon what could really be argued is a shortbread crust which is where the butter lies. and then you crumble more shortbread on top so it’s like a salted caramel sandwich of sorts. in bar form of course.

and these salted caramel shortbread crumble bars are absolutely worth it. remember those peppermint sugar cookies i made a while back that were like crack? well these are like their salted caramel shortbread crumble bar equivilant. they really were like crack. i would wake up and have one for breakfast. and then a little piece at lunch. oh and why not round the day off with another. i’m glad they are gone. because i could eat an entire tray of them. it’s awful.

deliciously awful.

salted caramel shortbread crumble bars

  • 1 lb (4 sticks) unsalted, softened butter – i told you it had a fair amount of butter in it
  • 1 c sugar
  • 1 1/2 c powdered sugar
  • 2 tbs vanilla
  • 4 cups all purpose flour
  • 14 oz caramel candies (about 50 unwrapped)
  • 1/3 c cream
  • 1/2 tsp vanilla
  • 1 tbs coarse sea salt – if you really want to leave this out for health reasons, ok. but i’m telling you it’s worth it.
  1. preheat oven to 325F. spray a 9×13 pan with cooking spray.
  2. beat the butter and sugars together in a mixer until fluffy. add the vanilla and beat until combined. add the flour to the butter mixture and beat on low speed until a smooth soft dough forms.
  3. press half of the dough evenly into the pan to form a bottom crust. place the other half into the fridge to chill.
  4. bake until firm and the edges are a pale golden brown, about 20 minutes. transfer pan to a wire rack and let cool about 15 minutes.
  5. place the unwrapped caramels, cream and 1/2 tsp vanilla in a microwave-safe bowl. microwave on high for 1 minute and stir. then microwave for 30 sec intervals until the filling is smooth and all the caramels are completely melted.
  6. pour the caramel filling over the crust and sprinkle with the sea salt.
  7. remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  8. bake for 25-30 or until the filling is bubbly and the shortbread topping is lightly browned.
  9. let cool before cutting into squares.

you must go make these bars now. they would be perfect to bring to that national championship party that i know you’re attending monday… just saying


recipe from: cookies and cups


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