CARAMEL CREAMS
Submitted by Susette Kruckeberg of Versailles
CRUST INGREDIENTS:
1 pound butter, softened
1 cup sugar
1 1/2 cups powdered sugar
2 tablespoons vanilla
4 cups flour
FILLING INGREDIENTS:
14-ounce bag caramels
1/3 cup milk
1/2 tsp. vanilla
1 tablespoon coarse salt
DIRECTIONS:
1. Preheat oven to 325 degrees.
2. In a bowl, combine butter and sugars. Using a mixer on medium speed, beat together until creamy. Add vanilla and beat until combined. Add flour and mix until smooth.
3. Spray a 9-by-13-inch pan and line with layer of dough. Refrigerate remaining dough.
4. Bake 20 minutes. Cool 15 minutes.
5. Melt caramels in a saucepan with milk and vanilla.
6. Pour caramel mixture over the crust. Sprinkle tablespoon of coarse salt over warm caramel.
7. Crumble remaining dough and spread evenly over caramel layer.
8. Bake 25 minutes.
>> RELATED: Our favorite dozen cookies submitted by readers
>> RELATED: Winners in the 2015 Dayton Daily News Holiday Cookie Contest