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- 1 cup butter softened (2 cubes)
- 1 cup white sugar
- 11/2 cups powdered sugar
- 1/2 cup sour cream
- 1 TBSP vanilla
- 3 1/2 cups flour
- 1 14 oz bag caramels unwrapped (or 11 oz bag of unwrapped caramel bits)
- 1/3 cup heavy cream or milk
- 1/2 tsp vanilla
- 2 tsp coarse sea salt
Instructions
- Preheat oven to 325 degrees F.
- Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- In a large mixing bowl cream together butter, sugar, and powdered sugar.
- Add sour cream, vanilla and mix until combined. Mix in the flour and combine until it forms a soft dough.
- Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)
- Bake crust in preheated oven for 15 minutes.
- While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute.
- Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!
- Pour caramel evenly over the hot crust. Lightly sprinkle about 1 tsp coarse sea salt over the caramel.
- Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm.
- Add remaining 1 tsp salt after caramel bars are cooled, but before cutting.
- Let them cool completely before cutting into small squares
source:https://butterwithasideofbread.com/salted-caramel-bars/
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