Salted Caramel Shortbread Bars

This week in the 52 weeks of baking challenges is a timed challenge. What would you make if you were given 1 hour start to finish? This was hard for me to think of because I really just kept thinking of things that I would NOT be able to make in an hour. So I decided that I would finally try my hand at a recipe that my work wife, Jill, always makes. So, this is my rendition of her salted caramel butter bars. This recipe makes an 8x8 pan. Final time: 57 minutes and 29 seconds. It's damn good, so maybe make it when no one else is gonna be home so that you don't have to share. 

For the Shortbread

1 c (2 sticks) unsalted butter, room temp

1/2 c granulated sugar

1 tsp vanilla bean paste (or if you don't have this you can use vanilla extract)

3/4 tsp salt

2 c all purpose flour

1. Preheat oven to 375F. Prepare 8x8 inch pan with parchment and non-stick spray.

2. Cream together butter and sugar. Add in vanilla bean paste and salt. 

3. Slowly incorporate flour. This mixture will be sandy, but when you squeeze it together in your hand, it will clump. See below. 

4. Take about half of the dough and press into the bottom of pan. Bake for about 15 minutes. Reserve the other half of the dough for the topping.  

For the Caramel

1 bag (11 oz) caramel bits - if you can't find these, you can use the same weight of the regular caramels; they just take longer to melt; OR you can make your own caramel. This was a timed challenge. I was not making my own caramel, but you know what, follow your heart. 

3 tbsp heavy cream (or milk is fine)

1 tsp vanilla extract

1 1/2 tsp flakey sea salt

1. About 10 minutes into the baking of the bottom layer, combine caramel bits, heavy cream, and vanilla extract into a heat-safe bowl and microwave in 15 second intervals until smooth and melted.

 

2. Remove the pan from the oven after the 15 minutes and spread the caramel out onto the dough. 

3. Sprinkle 1 tsp of the flakey salt on top of the caramel. 

4. Take the remaining dough and top the caramel. I made big clumps of the dough with my hands and just plopped them on. It was easiest, and it also allows some of the caramel to stick out. Curb appeal, baby. 

5. Return to the oven for about 30 - 35 minutes or until just starting to get golden.

6. Sprinkle the remaining sea salt on top of the bars and allow to cool completely before slicing. This bake takes less than hour, but the cooling time will feel like a million years while you wait for this deliciousness.