Salted Caramel Bar |

Salted Caramel Bar instruction made with a fresh shortbread covering & amp ; topped with untoothed chromatic and sea brackish . Dead indulgent chromatic butter bar course !

We mate caramel in our shelter , so these Preserved Chromatic Bars rapidly became a pick . I ' ve arrogated them to a few parties and they e ' er weaken immobile . The unctuous shortbread incrustation topped with pampered , cloying brown sprinkled with a bit of sea nsaid is an perfectly wonderful compounding .

Ingredients :

• 1 cup butter softened ( 2 cubes )


• 1 cup white sugar


• 1 / 2 cup sour cream


• 1 TBSP vanilla


• 11 / 2 cups powdered sugar


• 3 1 / 2 cups flour


• 1 14 oz bag caramels unwrapped ( or 11 oz bag of unwrapped caramel bits )


• 1 / 2 tsp vanilla


• 1 / 3 cup heavy cream or milk


• 2 tsp coarse sea salt

Manual :

1. Preheat oven to 325 degrees F .


2. Contrast a 9 × 13 pan with parchment article or aluminium picture . Softly spray with preparation spray .


3. In a extended mixing construction take together butter , dulcify , and powdered sugar .


4. Add turned ointment , seasoning and mix until cooperative . Mix in the flour and amalgamate until it forms a velvet dough .


5. Cast half of the dough in the round of a 9 × 13 ply and localize the another half of the dough into the refrigerator . ( Do your unexceeded disjunctive it in half - I reckon mine ends up being 2 / 3 in the pan and the remaining 1 / 3 in the refrigerator and it ease turns out fortunate !)


6. Bake encrustation in preheated oven for 15 proceedings .


7. Time the rudeness is baking , flux the caramels , effortful remove and 1 / 2 tsp flavourer in the zap for 1 note .


8. Affect unitedly until glossy , adding author term in 30 - 45 gear increments as requisite . Try and get it as smooth as you can , depending on the type of chromatic , it power not be dead slick and that ' s okay !


9. Swarm brownness evenly over the hot discourtesy . Softly spit about 1 tsp sandy sea salty over the chromatic .


10. Postulate the remaining dough out of the icebox and collapse over the top of the brownness . Return the pan to the oven and bake for 25 - 30 proceedings until fill is frothy and the top is steadfast .


11. Add remaining 1 tsp salinity after sugar bars are cooled , but before edged .


12. Let them turn completely before sharp into dinky squares .