I discovered these decadent bars at a party, and they were such a crowd-pleaser that I immediately hunted down the recipe. Rich, buttery, and laced with the perfect balance of sweet caramel and a hint of salt, they’re impossible to resist. Share them if you must—but don’t be surprised if you want to keep them all to yourself.
Ingredients
Crust & Topping
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4 cups all-purpose flour
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1 pound (4 sticks) salted butter
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1 ¼ cups powdered sugar
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¾ cup granulated sugar
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1 ½ tablespoons vanilla extract
Caramel Filling
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50–60 caramel candies (about a 14 oz. bag), unwrapped
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⅓ cup heavy cream
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½ tablespoon sea salt
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½ teaspoon vanilla extract
Instructions
1. Prepare the Crust
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
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In a large bowl, whisk together flour, powdered sugar, granulated sugar, and vanilla.
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Cut in the butter until the mixture resembles coarse crumbs.
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Press half of the mixture firmly into the prepared pan to form the base. Reserve the remaining mixture for the topping.
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