| Servings |
12 squares
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Ingredients
- 2 cups unsalted butter softened
- 1 cup white sugar
- 1 cups ½powdered sugar
- 1 tbsp vanilla extract
- 4 cups all-purpose flour
- 11.5 oz salted caramel sauce
Ingredients
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Instructions
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes.
- Beat in the powdered sugar and vanilla.
- Add in the flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Put the other half of the dough in the refrigerator.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on.
- Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer.
- Bake again for an additional 25-30 minutes or until golden brown and the caramel is bubbly.
- Cool completely, then refrigerate for at least an hour to let it set. Cut into squares.
Recipe Notes
Adapted from : The Domestic Rebel
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