• Panhandle Milling

Gourmet Salted Caramel Butter Bars


These shortbread butter bars filled with a salted caramel center are among one of our chef's most well known signature dishes. The caramel filling, with vanilla bean and a hint of cayanne is rather remarkable and unique sandwiched between a rich buttery-soft shortbread.

Because of the high butter and caramel content, they have an excellent shelf-life and are good for up to a week at room temperature. We use our organic Panhandle Milling Kamut® Khorasan Wheat All Purpose flour for optimal protein content in the flour and excellent crumb.

The bars can be cut into wedged and served as the main masterpiece dessert served warm and topped with a scoop of ice cream. The bars can also be cut into small squares and served in bite-sized tastes at a dessert buffet. We like to garnish it with gourmet black or grey sea salt and additional caramel sauce or fresh fruit like peach slices or cranberries.

Gourmet Salted Caramel Butter Bars

For the Crust: 1/2 lb. butter, softened 1/2 cup sugar 1 tablespoons vanilla 2 cups Panhandle Milling Kamut® Khorasan Wheat All Purpose flour For the Filling: 1 bag (11 oz.) caramel candies bits (Kraft®) 1/2 cup heavy cream 1 teaspoon vanilla bean paste

Dash of cayenne pepper

1 tablespoon coarse sea salt (French Grey preferred)

Directions: In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Add flour and mix until smooth. Spray a 8x8 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Place remaining crust mixture in the refrigerator. Preheat to 325°F. Bake crust until firm and the edges are a pale golden brown approximately 20 minutes. Transfer to a wire rack and let cool about 15 minutes.

While the bottom crust is baking, and the remaining dough is chilling, make the caramel filling. Place the caramel bits in a saucepan, add the cream, vanilla and dash of cayenne. Cook and stir over low to medium heat until completely melted. (You can also use the microwave in short bursts to melt the caramel mixture.) Pour the caramel filling over the crust. Generously salt with sea salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. You may find the chilled dough doesn't "crumble" that easily. If so, just place on a cutting board and chop into the size pieces you want for the topping. Return the pan to the oven and bake until the filling is bubbly, and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Cool completely before cutting.

#cookies #bars #pastry #dessert #KamutAllPurposeFlour

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202

800-897-5226

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