2c (4sticks) unsalted butter, softened
1c granulated sugar
1 1/2c powdered sugar
1 Tbsp. vanilla extract
4c all-purpose flour, plus 2 Tbsp.
1 (11.5oz) jar salted caramel sauce (Smuckers Simple delights or Trader Joe’s Fleur de Sel are good)
DirectionsPreheat oven to 325 degrees. Line a 13x9 inch baking pan with parchment paper, extending the sides of the parchment over the edges of the pan. Spray the parchment liberally with non-stick cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and the sugar until light and fluffy, 2-3 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four cups of flour until a soft dough has formed. Press half of the dough evenly into the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes. Remove from the oven and set aside. In a small bowl combine the caramel sauce and the remaining 2 tablespoons of flour until blended. Pour the caramel mixture evenly into the crust. Crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt. Don’t over salt, remember there is salt in the caramel too.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares. Enjoy!!