Gooey Caramel Butter Bars.

One of my most favorite friends and I made these bars together.  They were very rich and gooey!

                               

For the crust:

1 Lb butter room temperature 

1 cup granulated sugar

1 & 1/2 cups powdered sugar 

1 tablespoon vanilla 

4 cups unbleached all-purpose flour

 

For the filling:

1 bag(14 oz) caramel candies (about 50 individual caramels), unwrapped

1/3 cup heavy cream

1/2 tsp vanilla

1 to 2 tablespoons rum 

pinch of salt

1 cup pecans or walnuts(optional) 

Powdered sugar for dusting

To make the crust:

In a large bowl, combine the butter and sugar.  Using an electric mixer set at medium speed, beat together until creamy.  Add the vanilla and salt and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms.

Spray a 9 x 13 inch baking pan lightly with nonstick cooking spray.  Press one third of the dough even into the pan to form a bottom crust.  Pat the remaining dough into a flat disk and wrap in plastic wrap and refrigerate until firm at least 30 minutes. 

Preheat oven to 325F.  Bake until firm and the edges are a pale golden brown, 20-25 minutes.  Transfer to a wire rack and let cool.

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 vanilla, rum and salt. Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  

Sprinkle the nuts over the bottom crust.  Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust.  Remove the remaining chilled dough from the refrigerator and crumble it even over the caramel.  Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping s firm and lightly golden, about 30 minutes.  Transfer to a wire rack and let cool completely.