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Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
Gradually add the flour to the butter mixture, mixing until a smooth dough forms.
Press half of the dough evenly into the bottom of the prepared baking dish. Reserve the other half of the dough for the topping.
Bake the crust for 20 minutes, or until the edges are lightly golden. Remove from the oven and let cool.
While the crust is cooling, place the caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until the caramels are melted and the mixture is smooth. Stir in the vanilla extract.
Pour the caramel mixture evenly over the cooled crust. Sprinkle with sea salt.
Crumble the reserved dough over the caramel layer.
Bake for an additional 25-30 minutes, or until the top is lightly golden brown. Allow to cool completely before cutting into bars.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 24 bars
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