They say that the way to a man’s heart is through his stomach. I put this theory to the test early and often in our relationship and my husband of thirteen years can attest to it’s truth. One of the early tests was Salted Caramel Bars. I started making these when my husband and I were still dating and sometimes when he has to travel for work I’ll sneak some into his suitcase for the road.
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 & ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 4 cups all-purpose flour
- 1 (11.5 oz) jar salted caramel sauce (I use Smuckers Brand Simple Delights) mixed together with 2 TBL flour
- Sea salt
- Preheat oven to 325 degrees F. Line a 13×9″ 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.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy. 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.
- Bake the crust for 10 minutes. Remove from the oven but keep the oven on. Pour the caramel mixture (caramel mixed with 2 TBL flour) evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt.
- 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.
All of these beaUTAHful photos taken by: Catcher in the Rye Photography