Salted Caramel Macadamia Butter Bars

by Vicki BrunsvoldTastemaker in Residence

1 lb salted butter, room temp
1 cup sugar
1-1/2 cups powdered sugar
2 Tbsp vanilla
4 cups all purpose flour

1 14oz bag caramels (about 50), unwrapped
1/3 cup cream
1/2 tsp    vanilla
1 Tbsp coarse sea salt
1 cup macadamia nuts, coarsley chopped


  1. Preheat oven to 325°
  2. In large bowl, combine softened butter and sugars. Beat until creamy then add vanilla
  3. Sift flour into mixture and beat on low until smooth, soft dough forms
  4. Spray 9x13 inch baking pan with non-stick spray. Press 1/3 of dough evenly into pan
  5. Wrap remaining dough in plastic wrap and chill in fridge
  6. Bake crust until firm and edges are a pale golden brown, about 20 minutes, cool on wire rack
  7. Melt unwrapped caramels in microwave. Add cream. Microwave 1 minute or until smooth
  8. Add 1/2 tsp vanilla and stir until smooth
  9. Pour caramel filling over crust, sprinkle sea salt and macadamia nuts evenly over crust
  10. Crumble chilled dough over caramel and bake for 25-30 minutes or until lightly golden
  11. Cool and cut into small squares