Caramel Butter Shortbread Bars
- 2 sticks (1 cup) butter, at room temperature
- ½ cup sugar
- ¾ cup powdered sugar
- 1 tablespoon vanilla
- 2 cups flour
- For the Filling:
- ½ cup premium jarred caramel sauce (I used Chocoley Caramel and melted down a piece to equal this amount)
- Preheat oven to 325°
- Beat butter and sugars.
- Add the vanilla.
- Add flour until well combined.
- Line a 8 x 8-inch pan with non-stick foil.
- Press one-third of the dough into the bottom of pan.
- Put the rest of the dough in the refrigerator while crust is baking.
- Bake crust until slightly golden, about 20 minutes.
- Drizzle the caramel sauce over crust and let sit for a few minutes before using an offset spatula to carefully spread over the surface.
- Crumble the reserved dough over the caramel.
- Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm, about 25 minutes.
- Let cool before cutting into squares.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/caramel-buter-shortbread-bars/
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