Recipe: Salted Canna-Caramel Butter Bars
Our recent edible recipes have mostly had caramel as a supporting character or ensemble actor, but for today’s recipe, caramel is the star player it deserves to be! These crumbly, salty butter bars are the perfect base for a thick caramel layer, infused with cannabis through the addition of our Active 50mg THC cannabis caramels (available at retailers across Oregon), bringing Blue Dream strain-specific full spectrum cannabis compounds and Limonene and Pinene terpenes to the mix - making these a perfect sweet edible treat before physical activity, outdoor exploring, or when you need energy and focus!
The butter bar base is already a bit salty through the use of salted butter, and our caramels have a touch of sea salt in them - so if you’re very sensitive to saltiness, you may want to skip the sprinkle of the course sea salt on the caramel layer. The bars will still be delicious and well-balanced without that extra salt kick - but if you love extra-salty caramel, or if you only have unsalted butter on hand, definitely go for a hearty sprinkle in there! :)
This recipe will make about 9 bars with an approximate THC dose of about 11mg each (if two Periodic caramels are used). These bars are rich and sugary, so if you’d prefer a lower dose, a half-bar should still adequately satisfy your sweet-tooth. Conversely, if you prefer your edibles on the stronger side, this would be a prefect recipe to make with homemade Canna-Butter in the dough to up your dosage! Just be sure to keep your oven temperature closer to 300 degrees F throughout the baking process to avoid burning off active compounds, and increase the bake time accordingly.
If you’ve never made your own Canna-Butter before and you’d like to try it out, be sure to read our blog post on the benefits of Canna-Butter, which includes detailed instructions for making a home batch, with a video guide of our team in action making the Canna-Butter we use in our caramels! If you do make your own Canna-Butter and aren’t positive of the dosing, it’s a good idea to cut the amount the recipe calls for with some regular butter (1 cup of butter = 1/2 cup Canna-Butter, 1/2 cup regular butter) to avoid an overconsumption incident. When in doubt, as with all edibles, start low and go slow on consuming to avoid accidental overconsumption, and if you do find yourself feeling the effects of a THC overdose, use the tactics in our recent blog post to help yourself feel better.
1 cup salted butter, room temperature
1/2 cup granulated sugar
3/4 cup powdered sugar
1 tbsp vanilla extract
2 cups all-purpose flour
For Caramel Filling
11 oz caramel candies, unwrapped
2-3 Periodic edibles Active Cannabis Caramels
scant 1/3 cup milk or cream
1/4 tsp vanilla extract
1 tbsp coarse sea salt (optional)
Preheat oven to 325 degrees F. Coat an 8x8 baking dish with nonstick spray or butter.
Using the paddle attachment on a stand mixer, mix the butter, granulated sugar, and powdered sugar on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add the flour gradually. Mix until a soft dough forms.
Press about half of the dough into the bottom of the greased baking dish. Form a thin disk with the remaining dough, wrap it in plastic wrap, and chill in the fridge.
Bake the bottom dough layer at 325 for about 20-25 minutes, until the edges are pale golden brown. Transfer the dish to a cooling rack and drop the temperature of the oven down to 300 degrees - this is an extremely important step, as we’ll be baking the infused caramel in the next steps and we don’t want to burn off our THC and terpenes with too high of a temperature. Open the oven door, drop the temperature to 300, and wait a few seconds to close the door to allow heat to escape. Once the temperature has been set for a few minutes, use a temperature probe to confirm that the temp in the oven is not above 310, adjusting the temperature down until it holds close to 300 degrees consistently before baking.
While the dough is cooling, prepare your caramel sauce. Over a gentle double-boiler, melt down your Periodic edibles cannabis caramels and a few non-infused caramel candies until completely liquid, stirring constantly to incorporate. Gradually add the remaining non-cannabis caramel candies until all are melted down and thoroughly stirred. Add the milk/cream and stir, heating gently for a minute or two, until smooth and creamy. This process can also be done in the microwave by heating all caramels and the milk/cream for 1 minute, stirring, and heating for additional 30 second intervals until fully melted and mixed.
Once your caramels are melted, add the vanilla and stir completely. Pour the caramel sauce evenly over the cooled dough layer. If desired, sprinkle the sea salt over the caramel layer at this stage.
Remove the remaining dough from the fridge and crumble it evenly over the surface of the caramel in small chunks - try to line the edges of the pan with dough chunks to seal in most of your caramel layer, but it doesn’t have to be perfect as some caramel oozing will create a nice crunchy texture on the rim of the bars.
Return the pan to the 300 degree oven and bake for 30-35 minutes, until the topping looks firm, lightly golden brown, and less shiny. Allow to cool completely, about 1 hour, before cutting to prevent the caramel from running. Cutting is best done with a sharp knife, and you’ll want a good spatula to release the bars from your pan without too much crumbling.
And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.