From the kitchen of Lisa Pearce





For the Crust:

  • 1 lb. salted butter softened
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 TBL vanilla
  • 4 cups of flour

For the Filling:

  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • ⅓ cup milk or cream
  • ½ teaspoon vanilla
  • 1 T. coarse sea salt



Preheat oven to 325°.  In large bowl combine butter, sugar and powdered sugar.  Use electric mixer on medium and beat until creamy.  Add vanilla and beat again.  Sift flour into the butter and sugar mixture and beat on low until smooth and a soft dough forms. Grease a 9 x 13 pan with non-stick spray and press 1/3 of the dough into the pan evenly to form the bottom crust.  Put the rest of the dough in plastic wrap and store in the refrigerator.  Bake crust until brown about 20 minutes at 325° and let cool 20 minutes.


Unwrap caramels and place in microwavable bowl and add the milk.  Heat in microwave for 1 minute and then stir.  If you need to heat it more because caramels are not completely melted, continue to do so at 30 second intervals until melted and smooth. Then add vanilla and stir again.  Pour caramel over crust and sprinkle with the sea salt evenly.  Take the remainder of the dough from the refrigerator and crumble it evenly over the caramel mixture and crust.  Bake another 30 minutes until bubbly and light brown. Cool completely and cut into squares.



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