Wednesday, November 24, 2010

Recipe Snipe: Salted Caramel Shorbread Bars

Cookies and Cups posted a recipe a while back: Salted Caramel Shorbread Bars! They are as amazing as they sound! Well, she calls them Salted Caramel Butter Bars... but I would like to ignore the butter part :)

Again, being the "Baked From Scratch" person that I am, I didn't want to buy the caramels, so, I used the recipe for the caramel that I used on the Chocolate Caramel Shortbread Bars. It's just Sweet Condensed milk, butter and corn syrup, microwaved for some time (in short spurts) in a safe dish. I placed that in the middle. Not as clean as the originals - I think I'd use less butter in the caramel next time.

Still, it was a great recipe snipe. You all should try it.

Salted Caramel Butter Bars

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups AP flour

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup cream
½ teaspoon vanilla
1 T. coarse sea salt

To make the crust:

Preheat to 325F.

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

Thanks Cookies N Cups!

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cookies and cups said...

Thanks for the shout out! Glad you liked them and you are a big time over achiever makin' your own caramel and all! Great job!

Lisa said...

Mmm, these sound ooey gooey good. Thanks for linking them up to Sweets for a Saturday.

Melissa @IWasBornToCook said...

These look delicious! I love caramel.

Amy said...

How delicous. Look and sound amazing and I really want to give that a try. Thanks for sharing. I'm sure the homemade caramel is super delicious in there! :P


Betsy said...

this looks like it would become an instant favorite at our house! thank you for sharing!

Allison @ Alli 'n Son said...

These sound wonderful. I love using sea salt in baking.

I'd love to have you share this recipe on my Sweet Tooth Friday linky!

The Honey Nut said...

Looks delicious!! Salted caramel and shortbread is a winning combo in my book :)

Susan said...

These look totally amazing. I need a new BAR recipe. I can't wait to try!


Amy said...

Hi again...I'm hosting the Culinary Smackdown Battle for March--the theme is Cookies. Would you like to join in for the fun? It doesn' have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!