INGREDIENTS
CRUST/TOPPING:
4 cups all-purpose flour
1 pound (4 sticks), salted butter, room temp
1 ¼ cups powdered Sugar
¾ cup sugar
1 ½ tablespoons vanilla extract
FILLING:
50-60 caramel candies with wrappers removed (14 oz. bag)
⅓ cup heavy cream
1 tablespoon sea salt
½ teaspoon vanilla extract
PREPARATION:
Preheat oven to 350o F. Lightly grease a 9×13-inch baking dish with nonstick spray.
Make the crust by combining butter and sugar in a large bowl. Continue to mix for about 3-5 minutes or until lightened and fluffy.
Add vanilla extract and mix until well combined. When the dough is smooth, add flour.
Place ⅓ of the dough in a greased baking dish. Bake for 20 minutes.
Recover the dough by wrapping it in plastic wrap, and refrigerating until needed.
When the crust is golden brown, remove it from the oven and allow it to cool.
Place the unwrapped caramels, heavy cream, and in a large microwave-safe bowl. Microwave for one minute.
Stir vigorously, or until smooth. If the mixture is still not completely melted, microwave in 30-second increments, stirring between each interval, until smooth.
Mix in vanilla extract and pour the caramel on the cooled crust. Sprinkle sea salt on top
Take chilled dough out of the fridge and place crumbled pieces on top of the caramel-topped crust.
Bake the dough in a baking dish for 26-28 mins or until it is golden brown.
Bake in the oven for 10 minutes. Let cool, then cut into pieces and enjoy.
