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Ingredients
Crust
- 2 cups Butter softened
- 1 cup Sugar
- 1 1/2 cup Powdered Sugar
- 1 tbsp Vanilla Extract
- 4 cups All-Purpose Flour
Carmel Layer
- 14 oz Carmels unwrapped (about 40-50 individually wrapped)
- 1/3 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1 tbsp Sea Salt coarse
Ingredients
Crust
Carmel Layer
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Instructions
- Preheat oven to 325.
- Line a 9 X 13 pan with parchment paper, spray lightly with cooking spray.
Prepare crust
- In a large bowl, combine butter and sugars.
- Using a stand or hand mixer, beat until creamy.
- Add in vanilla and beat until combined.
- Mix in flour until a soft dough forms.
- Press half of the dough into the prepared 9 X 13 pan.
- Refrigerate remaining half of dough.
- Bake for 15 minutes.
- Remove from oven while you prepare the caramels.
Prepare caramel layer
- Place the caramel in a microwave safe bowl.
- If caramels are not completely melted, microwave at 20 second intervals, stirring after each interval, until smooth.
- Add the cream and vanilla, and microwave for 1 minute.
- Remove from the microwave and stir until smooth.
Combine
- Pour the caramel filling over the cooked crust (Do your best to pour it evenly over crust as it is very difficult to spread). Sprinkle salt over the top.
- Removing remaining dough from fridge and crumble it evenly over the caramel.
- Return the pan to the oven and bake until filling is bubbly and the topping is firm and golden brown (About 25 - 30 minutes.)
- Let cool completely before cutting into squares.