Salted Caramel Butter Bars

from Cookies and Cups

For Crust:
2 cups (1 lb.) salted butter, softened
1 cup sugar
1-1/2 cups powdered sugar
2 TBS vanilla (or almond extract)
4 cups flour

For Filling
1 (14 oz) package caramels (about 50 caramels unwrapped)
1/3 cup cream or milk
1/2  tsp. vanilla
1 TBS coarse sea salt, optional

1.  Preheat oven to 325℉.  In a large bowl combine butter and sugars together until creamy. Add vanilla and mix until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.  Press 1/3 of the dough to form a bottom crust evenly in a 9x13 inch baking pan that is lightly sprayed with non-stick cooking spray. Place remaining dough covered in the fridge.

2.  Bake until firm and the edges are a pale golden brown, about 20 minutes.  Transfer pan to a wire rack and let cool for about 15 minutes.

3.  Make the caramel filling by placing the unwrapped caramel in a microwave-safe bowl.  Add the cream or milk.  Microwave on high for 1 minute then remove from microwave and stir. If the caramels aren't all melted put back in microwave.  Heat in 30 second intervals stirring after each interval until smooth.

4.  Pour the caramel filling evenly over the crust.  If you are using the salt, sprinkle it on the caramel layer.

5.  Remove the remaining dough from the fridge and crumble it evenly on top of the caramel layer.
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.

6.  Let cool before cutting into bars.