Categories: Desserts

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 cup powdered sugar
• 2 tbsp. vanilla
• 4 cups flour
• 1 bag caramel candies
• 1/2 tsp. vanilla
• 1/3 cup heavy whipping cream
• 1 tbsp. coarse sea salt

Directions

1. Preheat oven to 325, spray (X13 baking dish with non-stick cooing spray

2. Cream together softened butter, white sugar and powdered sugar

3. Add vanilla and beat to combine

4. Gradually add flour, 1 cup at a time, blend until thoroughly mixed and a soft, crumbly dough forms.

5. Press half the dough into the greased 9X13 pan; put the other half of the dough in the refrigerator for now.

6. Bake the pressed out dough for 15-20 minutes, or until the edges are light golden brown. Remove from the oven and cool for about 15 minutes.

7. Melt the caramels in a microwave safe dish with the cram and vanilla for 1 minute on high. Stir, and continue to alternate stirring and microwaving at 45 second intervals until the caramels are melted and become a sauce.

8. Pour melted caramel over the cooled layer of shortbread. Sprinkle 1 tbsp. of sea salt over the top. Get the remaining shortbread from the refrigerator and use you hands to break it into crumbles on top of the salted caramel.

9. Bake for another 25-30 minutes, or until shortbread crumbles have come together, browned up and the caramel sauce is starting to bubble.

10. Remove from oven and let cool before cutting into squares.

Email to a friend | Print this recipe | Back