Introduction

These Salted Caramel Butter Bars combine a rich, buttery crust with a luscious caramel filling, topped with a sprinkle of sea salt for the perfect balance of sweet and salty. They’re an irresistible treat that’s easy to make and sure to impress at any gathering.

The image shows close-up golden brown squares of dessert bars stacked on a white marbled surface. Each bar has two layers; the bottom layer is a soft, creamy light tan base with a slightly crumbly texture, while the top layer is a glossy caramel color with a sticky appearance and a sprinkling of white powdered sugar scattered unevenly on top. The bars have a dense, moist look with slightly rough edges. In the background, more bars are slightly out of focus, emphasizing the texture and layers of the front pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (2 cups) unsalted butter, at room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all-purpose flour
1 (14 oz) bag of caramel candies, unwrapped (or 2 cups soft caramel bits)
⅓ cup heavy cream
½ to 1 teaspoon coarse sea salt (adjust to taste)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the flour, mixing until a thick dough forms.
Step 3: Press half to two-thirds of the dough evenly into the bottom of your prepared pan. Set the remaining dough aside for the topping. Bake for 20 minutes or until lightly golden.
Step 4: While the crust is baking, melt the caramel candies and heavy cream together in a microwave-safe bowl or over low heat on the stove. Stir frequently until smooth and fully combined.
Step 5: Remove the baked crust from the oven and pour the warm caramel over it. Spread evenly with a spatula. Sprinkle the caramel layer with coarse sea salt.
Step 6: Crumble the remaining dough over the caramel layer. Do not press it down; just sprinkle for a rustic, buttery topping.
Step 7: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Step 8: Allow the bars to cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment paper overhang to lift the bars out of the pan for easier cutting.

Tips & Variations

Use soft caramel bits instead of wrapped candies for quicker melting without unwrapping.
Adjust sea salt according to your taste preference for a milder or stronger salty contrast.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel before adding the topping.
Make smaller bars or squares for easier serving at parties.

Storage

Store the salted caramel butter bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. Reheat briefly in the microwave if you’d like the caramel to soften again before serving.

How to Serve

The image shows two stacked caramel bars with visible layers; the bottom layer is thick and light beige with a smooth, dense texture, while the top layer is a golden caramel with a slightly glossy finish and scattered white powdered sugar crystals on top. The caramel layer has a few crevices and a crumbly texture at the edges. The bars are square-shaped and rest on a white plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe, especially since the filling is salted caramel. If you use salted butter, reduce or omit the added sea salt on top.

How do I prevent the caramel from hardening?

Melting the caramel with heavy cream keeps it smooth and creamy. Be sure to pour the warm caramel over the still-warm crust and bake again to help it set without hardening too much. Chilling after baking also firms up the bars for clean slicing.