Posted: February 19, 2012 Filed under: Mom Stories, Tech!, Yummy!
Pinterest: I’m addicted.
If you haven’t heard of Pinterest or are wondering what it’s all about let me tell you…If you like cooking food, eating food, shopping, decorating, children, art, DIY projects, arts & crafts, music, movies, parties, gardening, hair, beauty, outdoors, pets, photography, technology or anything else you could possibly think of then Pinterest is the place to be (or not be depending upon how much time you have!).
Pinterest it like a virtual scrapbook of things that I “pin” that I want to do, meals I want to cook, ideas I want to implement in my own home and is one place where I can organize all these items and share ideas with my friends. Let me warn you that it’s also a place that makes you feel a little frustrated that you may not have the time or resources to complete all the items that you “pin”.
I made my first Pinterest recipe and it was a huge hit. I learned about this recipe from Kathryn, because she originally pinned it and Joe says it’s his favorite new dessert.
Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs 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
½ teaspoon vanilla
1 T. coarse sea salt (optional)
To make the crust:
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.
Sift the flour into the butter mixture 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 one-third or so of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.
Preheat to 325F.
Bake until firm and the edges are a pale golden brown approx 20 minutes.
Let 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 and vanilla.
Microwave on high for 1 minute.
Remove from the microwave and stir until smooth.
If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust.
If you are going to salt the caramel sprinkle it on caramel layer now ( I highly recommend).
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. (I had quite a bit of left over dough)
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.