Salted Caramel Butter Bars

My sweet friend Lisa sent me this recipe because she tried them and loved them.  That's what friends do right?  We share things we adore.  Of course I had to try them, I certainly didn't want to be rude.  ;)  Her recipe came from the cute "cookies and cups" blog.  Here it is with a couple tweaks.

Salted caramel is all over the place.  It's so trendy these days.  And, who doesn't want to be hip and cool?  There is just something about something salty with something sweet.  Love it. Did I mention butter?  They are called butter bars so, yep plenty of butter.  Don't hate.  Just eat a little at a time.  Life is too short not to indulge once in a while.  Take a jog around the block if you really feel guilty.  Hmmm, a guilty pleasure?  I'm pretty sure this fits in that category.  Try these, enough said.

1 pound salted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 Tablespoons vanilla extract
4 cups all~purpose flour
1 bag (14 oz) caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
1 Tablespoon coarse sea salt (different from Kosher)

In a large bowl, combine the butter and sugars.  Using a mixer on medium speed, beat together until creamy.  Add the vanilla and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non~stick cooking spray.  Press 1/3 of the dough evenly into the pan to form a crust.  Place the remaining dough in the refrigerator to chill.

Preheat the oven 325 degrees.  Bake 20 minutes or until firm and the edges are a pale golden brown.  Transfer pan onto a wire rack and let cool for about 15 minutes.

While the bottom crust is baking, make the caramel filling.

Place the unwrapped caramels in a microwave~safe bowl.  Add the cream.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30~second intervals.  Stir with each interval, until smooth.

Pour the caramel over the crust.  Sprinkle evenly with the salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.  Break up any large pieces.

Bake 25~30 minutes or until filling is bubbly and the crumbled shortbread topping is firm and lightly golden.  Let cool before cutting into squares.

Steak Sandwich

OK, this might not look like much.  It's only a few ingredients, simply put together.  It is however, my current love.  I crave this lately.  Did I say crave?  Yes, I'm pathetic.  I do know it's only a sandwich.  I just can't seem to help myself.

My husband hates it when I make it because he thinks it smells up the house a bit.  Not to mention one's breath.  I don't care, I'm in caramelized onion heaven.  I try to make it when he's out of town.  He recently came home early from a business trip and guess what was for dinner?  Uh~oh, lol.  I got some major eye rolls and complaining.  For better or for worse?  Right?  In sickness and in steak sandwiches...

You can ask your butcher to slice the steak thin for you.  I prefer to cut it myself.  I will also pound slices with my meat tenderizer before I cook the steak.

For the steak seasoning blend~ I like McCormick's Grill Mates, Montreal Steak.  I go through this a lot.  I buy a big container at Costco every year.  I love the rye in the blend.  It adds a little something.

1 tablespoon extra~virgin olive oil, plus a little more for grill pan and drizzling
2 large yellow onions, sliced thin
Kosher salt
steak seasoning blend
1 1/2 pounds of Filet Mignon (beef tenderloin) sliced super thin
1 teaspoon garlic salt
8 slices provolone cheese
4 soft Italian sandwich rolls, split lengthwise

Heat a saute pan over medium~high heat.  Add 1 tablespoon of olive oil.  Add the onions and season with salt and steak seasoning to taste.  Cook onions, stirring occasionally, about 15 minutes or until the onions are caramel in color.

Heat a grill pan, or a griddle over medium~high to high heat.  Drizzle a thin layer of olive oil or olive oil spray works great.  Cook steak slices until brown about 2~3 minutes on each side.  Cook in single layers in a few batches.  When steak is cooked remove from heat and immediately sprinkle them with garlic salt.

Assemble sandwiches.  Line each roll with 2 slices of provolone cheese.  Evenly distribute steak and onions.  I like to finish with a drizzle of olive oil on top.