Another Easter recipe. I adapted this recipe from the recipe for Salted Caramel Butter Bars from the Domestic Rebel blog. I felt that the recipe needed more salt. However, this could be because the Smuckers Salted Caramel sauce is not very salty. So, I would recommend tasting the caramel first (decide if you need the 1/4 teaspoon I suggest) and gauge how much salt you want to sprinkle on top of the bars before final bake. Remember the recipe calls for UNSALTED butter so if you use a SALTED butter that will change the salt level as well.
Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.