Salted Caramel Butter Bars #bars #cookies

Not sure if you guys have started Christmas shopping or not, but if you live anywhere near a Target, Walmart, or shopping mall, you’re probably well aware that parking and traffic are atrocious.

Perhaps it’s because I’ve been possessed by some kind of sadistic shopping demon, but I’ve been to the mall three times in three days. Seriously, I don’t even know why I ended up there three days in a row, but each time, I cursed myself over my decision as I drove through the parking lot desperately seeking an empty space to no avail.

First, you get those people who exit the store and head down your aisle, only to weave through your aisle to get to another one where they’re parked. Um, HELLO, rude much? So I race to get to the next aisle over but am beat by another car and I just kinda lose it.


Ingredients

1. 2 cups (4 sticks) unsalted butter, softened
2. 1 cup white sugar
3. 1 & ½ cups powdered sugar
4. 1 Tbsp vanilla extract
5. 4 cups all-purpose flour
6. 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!)
7. Sea salt

Instructions

1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
3. Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too
4. Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools. Cool completely, then refrigerate for at least an hour before cutting into squares.

For more detail thedomesticrebel

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