Salted Caramel Crumb Bars

I guess that the holidays are officially here.  I sort of fell off of the blogging wagon last week so I never discussed our Thanksgiving.  Here's the thing, growing up, I thought we had HUGE holiday parties with our family.  There were usually 13 of us, aunts and uncles, grandparents, and cousins-we all crowded around one table and ate one giant turkey.  Then, I met my husband and was invited to Thanksgiving at his Uncle's house.  I think the first year I attended there were close to 40 people.  3 tables (one dining table that sits almost 20!!), 2 behemoth turkeys, pounds and pounds of potatoes, and enough appetizers to feed a small army.  There are now 4 generations at Thanksgiving and it's been so much fun to watch such a large family grow and change.  Despite the abundance of food last Thursday, cooking must continue.  I whipped up these delicious caramel bars.  They are so rich that 3 or 4 days later, there are still a few tightly wrapped in cling wrap to be enjoyed each evening with a cup of hot tea.  I recommend making these when there are enough people to share with!

Salted Caramel Crumb Bars

(slightly adapted from Cookies & Cups)

2 Cups room temperature salted butter

1 Cup sugar

1 1/2 Cup powdered sugar

1 Tbl vanilla

4 cups flour

Preheat oven to 325°.  Beat the butter and sugars together until creamy.  Add in the vanilla.  On low, gradually beat in the flour.  Press 1/2 of the dough into the bottom of a greased 9x13 pan (place remaining dough in the refrigerator).  Bake 15-20 minutes.  Remove and cool for 10-15 minutes.  While cooling, make the caramel.

1 bag caramel candies, unwrapped 

1/3 Cup cream

1/4 tsp vanilla

1 tsp sea salt (or kosher salt)

Combine the caramels and cream in a microwave safe bowl and microwave for 1 minute.  Stir and continue microwaving for 15 second intervals, stirring between, until completely melted.  Stir in the vanilla.  Pour over the crust and smooth.  Sprinkle with salt.  Crumble the remaining dough on top evenly.  Bake 30-35 minutes.  Let cool.  Cut into squares and serve.  

This post is linked to A Little Nosh's Tastetastic Thursday and Miz Helen's Full Plate Thursday.  Check out all of the great recipes there!