Gooey salted caramel sandwiched between layers of buttery crumbly cookie crust.
2 cups butter, softened
1 1/2 cups powdered sugar
1 cup sugar
2 tablespoons vanilla
1 teaspoon almond extract
4 cups flour
30 caramels, unwrapped
3 tablespoons milk or heavy cream
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup finely chopped pecans (such as Diamond of California)
coarse sea salt
Preheat oven to 325. In a large bowl cream together butter, powdered sugar, and sugar. Add vanilla and almond and mix until smooth. Add flour and mix until dough comes together.
Press half of the dough into the bottom of a greased 9×13 inch baking dish. Bake for 20 minutes. Chill remaining dough.
While crust is baking, prepare caramel layer. Combine caramels and milk in a microwave safe bowl and microwave on high for 2 minutes. Stir and return to microwave for 20 seconds at a time until caramel is smooth. Stir in vanilla and 1/4 teaspoon salt.
Pour caramel over baked crust. Sprinkle chopped pecans over caramel (I reserved a tablespoon to sprinkle on top). Drop teaspoons of remaining dough on top of caramel layer until dough is used up. Sprinkle with coarse sea salt. Bake 30-35 minutes until crust is lightly browned.
Allow to cool completely before cutting into bars (you can put them in the fridge to speed put he process!) Store in airtight container up to one week.