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Salted Caramel Liqueur Bars

Category
 1 cup butter softened
 1 cup white sugar
 1.50 cups powdered sugar
 0.50 cup sour cream
 1 tbsp vanilla extract
 3.50 cups flour
 14 oz caramels unwrapped (1 bag or one 11 oz bag of caramel bits)
  cup heavy cream or milk
 1 tbsp SALTED CARAMEL IOWISH CREAM LIQUEUR
 2 tsp coarse sea salt
1

Preheat oven to 325 degrees F.

2

Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.

3

In a large mixing bowl cream together butter, sugar, and powdered sugar.

4

Add sour cream, IOWISH SALTED CARAMEL LIQUEUR and mix until combined. Mix in the flour and combine until it forms a soft dough.

5

Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)

6

Bake crust in preheated oven for 15 minutes.

7

While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute. Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!

8

Pour caramel evenly over the hot crust. Lightly sprinkle about 1 tsp coarse sea salt over the caramel.

9

Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm.

10

Add remaining 1 tsp salt after caramel bars are cooled, but before cutting.
Let them cool completely before cutting into small squares.

Ingredients

 1 cup butter softened
 1 cup white sugar
 1.50 cups powdered sugar
 0.50 cup sour cream
 1 tbsp vanilla extract
 3.50 cups flour
 14 oz caramels unwrapped (1 bag or one 11 oz bag of caramel bits)
  cup heavy cream or milk
 1 tbsp SALTED CARAMEL IOWISH CREAM LIQUEUR
 2 tsp coarse sea salt

Directions

1

Preheat oven to 325 degrees F.

2

Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.

3

In a large mixing bowl cream together butter, sugar, and powdered sugar.

4

Add sour cream, IOWISH SALTED CARAMEL LIQUEUR and mix until combined. Mix in the flour and combine until it forms a soft dough.

5

Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)

6

Bake crust in preheated oven for 15 minutes.

7

While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute. Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!

8

Pour caramel evenly over the hot crust. Lightly sprinkle about 1 tsp coarse sea salt over the caramel.

9

Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm.

10

Add remaining 1 tsp salt after caramel bars are cooled, but before cutting.
Let them cool completely before cutting into small squares.

Notes

Salted Caramel Liqueur Bars
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Mississippi River Distilling Company

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