Salted Caramel Shortbread Bars.

CRUST
1 lb salted butter
1 C Sugar
1 1/2 C powdered sugar
2 Tbs Mexican vanilla
4 C flour
1/4 tsp vanilla
1/4 tsp almond flavor (high quality)

Mom’s CARAMEL
1 1/2 C Karo Syrup
1 can sweetened and condenced milk
2 C sugar
1 C butter
1/2 tsp salt
1 tsp vanilla

* Cook slowly to soft ball at approx 235.
In a bowl, mix butter, sugars and vanilla. Mix well until creamy. Slowly add flour into butter mixture and meat on low until a smooth soft ball forms. Spray 9×13 baking dish, Press 1/2 of the mixture into dish evenly, refrigerate the remaining dough.

Bake in preheated oven at 325 for 20 min until golden around the edges.
Remove from oven, let cool for another 20 min while you make the caramel.
Once caramel is made, pour 3/4 of caramel over crust, then use kosher salt and sprinkle over warm caramel.
Remove refrigerated dough and crumble over caramel.
Return pan to oven and bake until filling is bubbly and shortbread topping is golden.
Once done, remove from oven and pour remaining caramel on top of crumbles, then more salt if desired.

Chill in fridge completely before cutting bars. These are rich and decadent! Small little bit sizes are best. YUM!

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