Carmel bars

I adapted these carmel bars from the food blog: www.bakingobsession.com 

They don’t have any peaches in them but I think the carmel flavor would taste amazing with the peaches. I plan to make a variation of these bars with peaches in them next time.

For the crust

• 14 tbsp (1 ¾ sticks) unsalted butter, softened
• ½ cup sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour

For the filling:

• 5 tbsp unsalted butter
• 1 tbsp light corn syrup
• One 14-oz can sweetened condensed milk
• Set a rack in the lowest level of the oven and preheat to 350F. Line a 9×13-inch buttered pan with parchment paper, butter the paper. Set aside.
• Beat the butter with sugar and salt together with an electric mixer until soft and light, 2 to 3 minutes. Beat in the vanilla. Beat in the flour, scraping the bowl, until the dough is smooth.
  Scrape three-quarters of the dough into the prepared pan. Press the dough down evenly, without excessive compressing. Chill the dough-lined pan. Set the remaining dough aside.
  For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring often. Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color. Transfer the filling into a stainless steel bowl and cool it to room temperature, stirring occasionally.
  
  
  
  Remove the dough-lined pan from the refrigerator and spread the filling over the dough. Crumble the remaining dough over the filling.