We adore caramel in our home, so these Salted Caramel Bars rapidly turned into a top pick. I've taken them to a couple of gatherings and they generally vanish quick. The rich shortbread covering bested with delicate, sweet caramel sprinkled with a touch of ocean salt is a completely fabulous mix.

I want to purchase either unwrapped caramel bits OR the caramel pieces in a pack that are explicitly for preparing, in light of the fact that the external wrapper falls off actually effectively.

Those little square caramels free plastic wrapper are such an agony to unwrap! You can locate the heating caramels on end tops, on the preparing passageway or regularly in the produce area by the apples.

Caramel Bars are not hard to make but rather there are a couple of tips that make the procedure a lot simpler. To start with, when making the shortbread covering, set out a bit of material paper in the container first. The shortbread outside layer doesn't stick, yet the caramel leaks through a bit and the caramel can stall out to the dish. So utilizing material paper disposes of that mess!


Also try our recipe : BANANA BREAD BARS WITH BROWNED BUTTER GLAZE #dessert #banana
Ingredients :

  • 1 cup butter softened (2 cubes)
  • 1 cup white sugar
  • 11/2 cups powdered sugar
  • 1/2 cup sour cream
  • 1 TBSP vanilla
  • 3 1/2 cups flour
  • 1 14 oz bag caramels unwrapped (or 11 oz bag of unwrapped caramel bits)
  • 1/3 cup heavy cream or milk
  • 1/2 tsp vanilla
  • 2 tsp coarse sea salt

Instructions :

  1. Preheat oven to 325 degrees F.
  2. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
  3. In a large mixing bowl cream together butter, sugar, and powdered sugar.
  4. Add sour cream, vanilla and mix until combined. Mix in the flour and combine until it forms a soft dough.
  5. Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)
  6. Bake crust in preheated oven for 15 minutes.
  7. While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute.
  8. Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!

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