Butter Crumb Caramel Bars

So did you read that Care-uh-MEL or CAR-Muhl? I'm a CAR-Muhl person myself, so sue me (but please don't really).

This is one of those Pinterest test recipes I've been meaning to try, and let me tell you, it passed with flying colors.  Though, it did kind of put me into a sugar coma, so be warned.  I used some of the leftover cinnamon pear caramel I had from making the Christmas cookie plates, and I'm so glad I did because it made them that much better! Really, top notch stuff ;)

Hope you like them!

Butter Crumb Caramel Bars 
(adapted from averiecooks)

1 cup butter (2 sticks), softened
3/4 cup confectioners' sugar
1/2 cup granulated sugar
1 TBSP Vanilla
2 cups flour
1/2 cup caramel (you can use store bought in a jar, or any homemade recipe--I used my cinnamon pear caramel recipe and it was awesome)

Preheat oven to 350* F.

Prepare 9x9, either with foil and spray, or just spray.  Set aside.

Cream butter, in mixer or by hand, add both sugars, cream again.  Scrape down sides of bowl and add vanilla.  Scrape down again if needed, then add flour and mix until incorporated.

Take half the dough and press it into the bottom of the pan, bake for 20 mins. Keep remaining dough in fridge.

Pour caramel on hot crust and spread around.  Take remaining dough and sprinkle on top of caramel. Bake for additional 20-25 mins until caramel is bubbly and topping is golden.

Cool completely--or as long as you can wait ;)