SALTED-CARAMEL SHORTBREAD BARS
Another Easter recipe. I adapted this recipe from the recipe for Salted Caramel Butter Bars from the Domestic Rebel blog. I felt that the recipe needed more salt. However, this could be because the Smuckers Salted Caramel sauce is not very salty. So, I would recommend tasting the caramel first (decide if you need the 1/4 teaspoon...
Provided by Brandi Kirkpatrick
Categories Other Desserts
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
- 2. In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- 3. Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
- 4. Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
- 5. Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.
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Ennie David
davide49@hotmail.co.ukThese bars were a huge hit at my party. Everyone loved them!
Kate Royalton
kateroyalton@yahoo.comI've never made salted caramel shortbread bars before, but these were so easy to make and turned out perfectly.
dogsity 648
d6@aol.comThese salted caramel shortbread bars are amazing! They're the perfect combination of sweet and salty, and the shortbread crust is so buttery and flaky.
Lucy Monday
monday.lucy20@aol.comOverall, I thought these bars were just okay. I wouldn't make them again.
Joseph Naraja
jnaraja87@hotmail.comI had some trouble getting the caramel to set properly. I think I may have cooked it for too long.
Thabile Mndlovu
mndlovu27@gmail.comThe shortbread crust was a bit too crumbly for my liking. I think I would use a different recipe for the crust next time.
Deeqo Hassan
deeqoh76@yahoo.comThese bars are a bit too sweet for my taste. I would recommend using less sugar in the caramel filling.
Akex Magodo
akexm60@hotmail.comI was a bit skeptical about making these bars because I'm not a big fan of caramel. But I'm so glad I tried them! The caramel is perfectly balanced by the saltiness of the shortbread crust.
Vanessa Tanyanyiwa
t.vanessa75@gmail.comThese bars are the perfect balance of sweet and salty. The shortbread crust is buttery and flaky, and the caramel filling is rich and decadent.
Larry Aniel
l_a78@yahoo.comI love how easy these bars are to make. I can whip them up in no time, even when I'm short on time.
Bukar Alhaji Ali
a-b48@hotmail.comI've made these bars several times now and they're always a crowd-pleaser. The combination of sweet and salty is perfect.
Sparta Capt
c7@gmail.comThese salted caramel shortbread bars were a hit at my party! They were so easy to make and everyone loved them.