SALTED CARAMEL BUTTER CAKE BARS
What did they need to see? To my surprise...they stated SWEET! That was music to my head since I'm a sugar fan, through and through. These Salted Caramel Butter Cake Bars are my viewers for all. I can begin right now and say...you're welcome. There are approximately 10 things about this particular recipe but allow me to discuss the top three. 1) The crust and topping are created out of a cake mixture. 3) Salted Caramel Butter Cake Bars will create your household jump for joy!
Using a cake mix for the crust and topping is a fantastic idea. Especially when You're using the Butter Recipe Mix. Butter makes everything! In addition, I like to use the Caramel Bits. Not only would you not have to unwrap every caramel however they also melt quick.
Salted caramel plus a butter cake mixture has been turned into a cookie that everyone will love.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 bars
Ingredients
- Shortbread Crust
- 1/3 cup butter softened
- Egg
- Caramel Layer
- 11 oz. Caramel Bits candies
- 2-3 tablespoons milk or heavy cream
- 1/2 tsp vanilla
- 1/2 tbsp kosher salt optional
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 pan with spray. Butter and egg, softened using either a wooden spoon or an electric mixer. The mixture will be crumbly and that's how it ought to be. Take 2/3 of the mixture and press it into the using your fingers or at the bottom of a measuring cup reserve the rest 1/3 of mix and simmer until ready to be used . Bake for 13-15 minutes or until it is a golden brown. Remove from oven and let cool for a couple of minutes.
- While the crust is heating, put and milk into a microwave safe bowl. Microwave for 45 seconds and stir fry, keep using 25 second intervals until it's smooth and melted. Pour caramel over crust and spread out evenly. If desired, sprinkle caramel with kosher salt. Take cake mixture and sprinkle it over the top of the mixture, pressing on it. Bake for an additional 15 minutes. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 weeks.