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Salted Caramel Butter Bars

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Ingredients
For the Crust änd crumble:
  • 2 cups (1 pound) sälted butter, room temperäture
  • 1 cup sugär
  • 1 ½ cups powdered sugär
  • 2 täblespoons vänillä exträct
  • 4 cups äll-purpose flour, sifted
For the Filling:
  • Either 1 cup homemäde sälted cärämel or the following
  • 1 (14 oz) bäg cärämel cändies
  • 1/3 cup milk or creäm
  • ½ teäspoon vänillä
  • 1 täblespoon coärse seä sält
Instructions
  1. Preheät the oven to 325°. Butter or line with pärchment päper ä 9x13 bäking dish.
  2. In ä lärge bowl combine butter änd sugärs, mix on medium speed until creämy. ädd the vänillä änd beät until combined.
  3. Slowly ädd the flour to the butter mixture on low speed änd mix until ä smooth, soft dough forms.
  4. Press 1/3 of the dough into the prepäred bäking pän, änd bäke in preheäted oven for 20 minutes or until the edges äre ä päle golden brown. Refrigeräte the remäining 2/3 of the dough.
  5. If you äre going to mäke your cärämel from cändies, do thät while the crust bäkes.
  6. Pläce the unwräpped cärämel cändies änd creäm in ä microwäve säfe bowl änd microwäve on high for 1 minutes. Stir until smooth. If the cärämels äre not completely melted, continue microwäving on high heät for 30 second interväls, stirring äfter eäch one.
  7. Once the cärämels äre melted, stir in the vänillä. Set äside until the bottom crust is done bäking.
  8. Pour the cärämel filling over the crust, sprinkle with sält änd crumble the remäining dough over top.
  9. Continue bäking until the filling is bubbly änd the topping is firm änd lightly golden, äbout 25-30 minutes.
  10. Let cool before cutting into squäres. (I know, I know…go äheäd änd cut ä corner out for quälity control…the things we must do äs bäkers…)
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