Salted Caramel Macadamia Butter Bars
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
Crust
1 lb salted butter, room temp
1 cup sugar
1-1/2 cups powdered sugar
2 Tbsp vanilla
4 cups all purpose flour
Filling
1 14oz bag caramels (about 50), unwrapped
1/3 cup cream
1/2 tsp vanilla
1 Tbsp coarse sea salt
1 cup macadamia nuts, coarsley chopped
Instructions
- Preheat oven to 325°
- In large bowl, combine softened butter and sugars. Beat until creamy then add vanilla
- Sift flour into mixture and beat on low until smooth, soft dough forms
- Spray 9x13 inch baking pan with non-stick spray. Press 1/3 of dough evenly into pan
- Wrap remaining dough in plastic wrap and chill in fridge
- Bake crust until firm and edges are a pale golden brown, about 20 minutes, cool on wire rack
- Melt unwrapped caramels in microwave. Add cream. Microwave 1 minute or until smooth
- Add 1/2 tsp vanilla and stir until smooth
- Pour caramel filling over crust, sprinkle sea salt and macadamia nuts evenly over crust
- Crumble chilled dough over caramel and bake for 25-30 minutes or until lightly golden
- Cool and cut into small squares