Salted Caramel Shortbread Bars Recipe

Salted Caramel :

• Place sugar in heavy-bottomed saucepan set over medium heat; cook, without stirring, for 6 to 8 minutes or until golden brown, swirling pan gently if sugar is browning unevenly.
• Stir in butter and cream; bring to boil.
• Boil for 1 to 2 minutes or until thickened slightly.
• Stir in vanilla and salt; let cool completely.

Salted Caramel Shortbread Bars :

• Preheat oven to 350°F (180°C).
• Line 8-inch (20 cm) square baking pan with enough parchment paper to overhang edges; set aside.
• Using electric mixer, beat butter and sugar until light and fluffy.
• Beat in vanilla; stir in flour in 2 additions.
• Press two-thirds of the shortbread mixture into bottom of prepared pan; freeze for 10 minutes.
• Wrap remaining shortbread in plastic wrap; refrigerate for 10 minutes.
• Spread caramel over shortbread base.
• Crumble remaining shortbread mixture over caramel.
• Bake for about 25 minutes or until golden brown and bubbly.
• Let cool completely before cutting into bars.