Ingredients
- 1 lb. salted butter, room temperature
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 Tbl. vanilla + 1/2 tsp.
- 4 cups flour
- 1 bag (14 oz.) caramel candies or caramel bits
- 1/3 cup milk
- 1 Tbl. coarse sea salt
Preparation
Step 1
Preheat oven to 325 degrees.
Combine butter and sugars and mix until creamy. Add 2 Tbl. vanilla and mix until combined. Sift the flower in slowly and beat on low speed until a soft dough forms.
Spray a 9 x 13 pan with non-stick cooking spray. Press 1/2 of the dough evenly into the bottom of the pan to form the crust. Wrap the rest in plastic wrap and store in refrigerator.
Bake the crust for 20 minutes (until edges are a pale golden brown) and then let cool on a wire rack for 15 minutes.
While the crust is baking, melt the caramels and add the cream. Stir well, and then add 1/2 tsp. vanilla, stirring until combined. Pour the caramel filling over the crust. Sprinkle the sea salt on top of the caramel. (The salt is optional, but good!)
Crumble the remaining dough over the top of the caramel layer. Return the pan to the oven and bake for 25-30 minutes, or until the filling is bubbly and the shortbread crumbles are firm and lightly golden.
Cool before cutting into squares.