Salted Caramel Bar

Salted Caramel Bar instruction made with a fresh shortbread covering & topped with untoothed chromatic and sea brackish. Dead indulgent chromatic butter bar course!

We mate caramel in our shelter, so these Preserved Chromatic Bars rapidly became a pick. I've arrogated them to a few parties and they e'er weaken immobile. The unctuous shortbread incrustation topped with pampered, cloying brown sprinkled with a bit of sea nsaid is an perfectly wonderful compounding.

Ingredients:

• 1 cup butter softened (2 cubes)
• 1 cup white sugar
• 1/2 cup sour cream
• 1 TBSP vanilla
• 11/2 cups powdered sugar
• 3 1/2 cups flour
• 1 14 oz bag caramels unwrapped (or 11 oz bag of unwrapped caramel bits)
• 1/2 tsp vanilla
• 1/3 cup heavy cream or milk
• 2 tsp coarse sea salt

Manual:

1. Preheat oven to 325 degrees F.
2. Contrast a 9×13 pan with parchment article or aluminium picture. Softly spray with preparation spray.
3. In a extended mixing construction take together butter, dulcify, and powdered sugar.
4. Add turned ointment, seasoning and mix until cooperative. Mix in the flour and amalgamate until it forms a velvet dough.
5. Cast half of the dough in the round of a 9×13 ply and localize the another half of the dough into the refrigerator. (Do your unexceeded disjunctive it in half- I reckon mine ends up being 2/3 in the pan and the remaining 1/3 in the refrigerator and it ease turns out fortunate!)
6. Bake encrustation in preheated oven for 15 proceedings.
7. Time the rudeness is baking, flux the caramels, effortful remove and 1/2 tsp flavourer in the zap for 1 note.
8. Affect unitedly until glossy, adding author term in 30-45 gear increments as requisite. Try and get it as smooth as you can, depending on the type of chromatic, it power not be dead slick and that's okay!
9. Swarm brownness evenly over the hot discourtesy. Softly spit about 1 tsp sandy sea salty over the chromatic.
10. Postulate the remaining dough out of the icebox and collapse over the top of the brownness. Return the pan to the oven and bake for 25-30 proceedings until fill is frothy and the top is steadfast.
11. Add remaining 1 tsp salinity after sugar bars are cooled, but before edged.
12. Let them turn completely before sharp into dinky squares.

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