Description

These Salted Caramel Butter Bars are a delightful treat featuring a buttery shortbread crust, a rich and creamy salted caramel filling, and a crumbly topping. The perfect balance of sweet and salty, these bars are baked to golden perfection and make a wonderful dessert or snack for any occasion.

Ingredients

Scale

For the Crust and Topping:

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

For the Caramel Filling:

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

Prepare the Pan: 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.
Make the Dough: 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.
Press and Bake the Bottom Layer: 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.
Prepare the Caramel: 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.
Layer the Caramel: Once the bottom layer is done baking, remove it from the oven and pour the warm caramel over the crust. Spread evenly with a spatula. Sprinkle the top with sea salt.
Add the Topping: Crumble the remaining dough over the top of the caramel layer. Don’t press it down—just sprinkle it to create a rustic, buttery topping.
Bake Again: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Cool and Slice: Let the bars cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment overhang to lift and slice cleanly.

Notes

Make sure the butter is softened to room temperature for easier mixing and better texture.
Use high-quality caramel candies for the best flavor.
Adjust the amount of sea salt according to your preferred level of saltiness to balance the sweetness.
Chilling the bars after baking improves slicing and helps the layers set better.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted caramel, butter bars, dessert bars, caramel bars, baked bars, caramel dessert, sweet and salty dessert