Thursday, June 23, 2011
Salted Caramel Butter Bars
Oh my. It's sweet. It's gooey. It's rich.
A crust base. A caramel and cream center and a crumbled crust top. When I eat more later, it will be with a scoop of vanilla.
I wish I could say it is my recipe, but kudos go to Cookies and Cups. If you check out the recipe, I used vanilla in the crust batter. I used a rather coarse Kosher salt on the caramel because I could not get my jar of coarse sea salt open, ha ha. And I halved the recipe and used an 8" x 8" pan. Worked great. The half-recipe was an effort to contain how much dessert was in the house.