These don’t even need words. You just need to make them. Right. Now.
Recipe unabashedly stolen from Cookies and Cups.
For the Crust:
1 lb. salted butter at room temperature
1 cup sugar
1.5 cups powdered sugar
2 Tbsp vanilla
4 cups all-purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
0.5 teaspoon vanilla
1 Tbsp coarse sea salt
To make the crust:
Preheat oven to 325 degrees.
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Add flour and beat on low speed until a smooth soft dough forms.
Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press half of the dough evenly into the pan to form a bottom crust. Chill remaining dough.
Bake until firm and the edges are a pale golden brown approximately 20 minutes. Cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling:
Place the unwrapped caramels in a microwave-safe bowl. Add the cream or milk. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted (they won’t be), microwave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust. Sprinkle salt on top of caramel layer.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool before cutting into squares.
So. Good. My friends request these almost daily. Just make them. There are no words.