Salted Caramel Butter Bars (from Cookies and Cups)
225g caster sugar
188g icing sugar
2 tbsp vanilla
500g self-raising flour
1 jar salted caramel sauce
Preheat the oven to 160°C
In a large bowl, cream together the butter and sugars until light and fluffy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and fold in with a metal spoon.
Spray a 23cm x 33cm baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in cling film and chill in the fridge.
Bake the crust until firm and the edges are a pale golden brown about 20 mins. Transfer the pan to a wire rack and let it cool for about 15 mins.
Pour the salted caramel sauce over the crust.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake for 25 - 30 mins until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.
Let cool before cutting into squares.