![]() ![]() The melting process is shown step-by-step in these pictures. Cook for 1 minute. Microwave every 30 seconds until caramel and cream mixture is smooth. Using a microwave-safe blow, place bowl of Caramel Bits in microwave and add cream. Or you can use 11 oz of Peters Caramel found at Orson Gygi. they are smaller so tend to melt more quickly. I use Caramel Bits by Kraft as there are two plusses to using bits: 1. If is thicker, it might take closer to 22 minutes.Īs soon as the bars are out of the oven, I start on the caramel. How thick you make that bottom crust will determine your timing: if the crust is slighter thinner, it will be closer to 20 minutes. ![]() If it sticks to your fingers, moisten them with water, then continue to press into pan.īake the crust for 15-20 minutes. Sprinkle the dough along the bottom and then using your fingers, press it gently into place, making sure it is spread evenly. Press 1/2 of the dough into the bottom of prepared pan. ![]() Cut parchment paper wider than your pan, letting the extra paper extend past the sides to act as handles, as shown below: Use parchment paper to make sure the bars will remove from the pan easily (they are easier to cut once lifted out of the pan). Once the bottom is free of dry flour and it feels moist, but crumbly, set it aside. Scrape down the bowl frequently as sometimes the flour will get trapped on the bottom. Next, add the vanilla and flour, 1 cup at a time. Caramel Butter bars are the best of two worlds, merged together: a sweet chewy shortbread bar and the creamy caramel that holds it all together.įirst, place softened butter add in the bowl of stand mixer (we use a kitchenAid). Need I say more? There is delicious caramel and butter all in a sweet bar that’s perfect for this holiday season. ![]()
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