This morning when I dropped my 1st grader off at school, I watched him from my car window until I could see him no more. It was raining out so he had his rain jacket with a hood on and was holding his umbrella above his head. He was walking fast to escape the rain and his red backpack was bouncing against his back. For some reason, I just couldn’t take my eyes off of him. He looked so little and yet like such a big boy all at the same time. When he was finally out of sight and I began to drive away, I had this horrible lump in my throat and tears in my eyes. My little boy is growing up too fast!
Today watching him walk off to school, without my hand in his, was hard.
Bringing him home this afternoon and surprising him with a Salted Caramel Butter Bar was just the therapy I needed.
And to finish off the day, my sweet six year old boy asking me to rock him before tucking him in bed, made my heart full again.
Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter, softened
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped
1/3 cup heavy whipping cream
½ teaspoon vanilla
2 teaspoons coarse sea salt
To make the crust: Preheat the oven to 325F
Using a mixer, combine the butter and sugars until fluffy and creamy,
about 3-5 minutes.
Add the vanilla and mix until combined.
Sift the flour and add to the butter mixture.
Mix on low speed until a smooth soft dough forms.
Butter a 9×13 inch baking pan.
Press one-third of the dough evenly into the pan to form a bottom crust.
Place the remainder of the dough in the fridge to chill.
Bake the crust for 20 minutes until firm and the edges are a pale golden brown.
While the crust is baking and the remaining dough is chilling,
make the caramel filling.
Place the unwrapped caramels, heavy whipping cream and vanilla
in a small saucepan.
Heat over medium/low heat until completely melted and smooth.
Pour the caramel filling evenly over the crust.
Sprinke with sea salt.
Remove the chilled dough from the refrigerator.
Crumble it evenly over the caramel.
Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.
Let cool before completely before cutting into squares.
Enjoy!
source: adapted from Cookies & Cups
