OMG Salted Caramel Bars!! A must try for Everyone!!

The other day was my hubby's 33rd Birthday! He did not want to do anything for this birthday or  to have any kind of celebration. I am one of those people though that has to throw a party or get together for everything..... But.... I didn't! This was hard this year to listen that he really didn't want to do anything. And he didn't want a cake either.... *sigh* ok.... now what to do? I thought, "he said he didn't want a cake...that doesn't mean he didn't want anything." :)
So my friend Amy, had made Salted Caramel Bars the other day, and she said they were amazing. I thought, he can't get mad at a dessert. So I tried these out yesterday. OH WOW!!! He really should have taken the left overs to work because I want to eat the whole pan! They are crazy good!!! And the really gr
eat thing about them... they are really rich, so you only need a very small piece - even my kids didn't ask for seconds with these! This recipe is coming just in time for the holidays!! Make a pan up, you will be loved for these!!

OMG! Salted Caramel Bars
4 sticks (yes, 1 POUND) salted butter, at room temperature
1 cup white sugar
1 1/2 cups confectioners' sugar
2 tablespoons of vanilla
4 cups of all-purpose flour

Caramel Filling
One 14-oz. bag caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla

In a large bowl, combine:
4 sticks (yes, 1 POUND) salted butter, at room temperature
1 cup white sugar
1 1/2 cups confectioners' sugar
In your mixer, medium speed, beat together until creamy. 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low until all combined.
Preheat your oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.


While the crust is cooling, make the caramel filling. I did mine in a double-boiler. You can also do it in a microwave....

In a double boiler, fill bottom pan with water, place second pan on top. Bring water to a slow boil. Unwrap caramels and place into pan. Add whipping cream and vanilla and mix until melted and incorporated.
In a microwave-safe bowl, combine:
One 14-oz. bag caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel over the baked crust. Sprinkle 1 tablespoon of coarse sea salt over the top.
Crumble the remaining dough evenly over the caramel layer.

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. Let cool before cutting into squares.

A Big THANK YOU to Amy for telling me about these!! You were right, they are amazing!!