Salted Caramel Butter Bars

These amazing bars are so delicious. They have a shortbread buttery crust and topping filled with gooey caramel, cream and vanilla. Every bite is pure bliss. If you love butter, and caramel then these bars are for you. Another recipe when you make them they will be a huge hit and gone before you know it. Perfect for parties or just to make at home. Simple and these ingredients will be in your pantry, so lets go and bake these today..Enjoy!!!

Ingredients

For the Crust:
• 1 lb. salted butter, softened 
• 1 cup sugar
• 1½ cups powdered sugar
• 2 Tablespoons Vanilla Extract
• 4 cups flour
• For the Filling:
• 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
• ⅓ cup milk or cream
• ½ teaspoon vanilla
• *1 T. coarse sea salt (optional)
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• Directions to make the crust:

1. Preheat oven to 325°
2. In a large mixing bowl beat the  butter and sugars until fluffy and creamy about 2 minutes. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
3. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
4. Bake crust until firm and the edges are a light golden brown approx 17-20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
6. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
9. 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.
10. Let cool before cutting into squares
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recipe and photo source from Cookies And Cups: /http://cookiesandcups.com/dont-hate-me-because-im-butter-ful/