Salted Caramel Butter cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 165°c and spray the baking dish with nonstick spray. Set aside.

Step 2

In a bowl mix together the butter, granulated sugar and powdered sugar on medium speed for 2 minutes. Add vanilla and mix until combined.

Step 3

Turn mixer to low and add in the flour, mixing until a soft dough forms.

Step 4

Press one- third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in the fridge

Step 5

Bake for 20 minutes, or until the edges are golden brown. Transfer the pan to a wire rack and let it cool for about 15 minutes

Step 6

Place the unwrapped caramels in a microwave save bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on 30-second intervals, stirring after each interval, until smooth.

Step 7

Once the caramel is melted add in the ½ tsp of vanilla and stir until combined

Step 8

Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Step 9

Remove the remaining chilled dough from the refrigerator and crumbls it evenly over the caramel.

Step 10

Return the pan to the oven and bake until the filling in bubbly and the crumbled shortbread toppingz is firm and lightly golden, about 25 - 30 minutes.

Step 11

Let it cool completely before cutting into squares.