Dessert

Salted Caramel Butter Bars Recipe

ByVictor Layne November 21, 2025November 21, 2025

Introduction

Salted Caramel Butter Bars combine a tender, buttery crust with a rich, gooey caramel filling, topped with a sprinkle of flaky sea salt. This irresistible treat balances sweet and salty flavors perfectly, making it a delightful dessert or snack for any occasion. Whether for gatherings or a cozy afternoon indulgence, these bars are sure to impress.

The image shows a close-up of a square caramel bar cut into small pieces, stacked neatly on a white plate placed on a white marbled surface. The bar has three layers: a crumbly, light beige crust at the bottom with a coarse texture, a thick middle layer of rich, dark caramel that looks smooth and glossy, and a thin top layer of lighter caramel, almost creamy in color, sprinkled generously with large, coarse salt crystals. Some salt crystals have fallen onto the plate, adding texture. The caramel layers look soft and slightly sticky with a shiny finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 cup all-purpose flour
1/2 cup unsalted butter (softened)
1/4 cup powdered sugar
1/4 teaspoon salt

For the Caramel Filling:

1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt (preferably flaky sea salt)

For the Topping:

1/4 teaspoon flaky sea salt (for sprinkling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until a crumbly dough forms.
Step 3: Press the dough evenly into the prepared baking pan. Bake for 15–18 minutes or until the edges turn golden brown. Allow to cool slightly.
Step 4: While the crust bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and sweetened condensed milk, then simmer for 4–5 minutes, stirring constantly until the mixture thickens.
Step 5: Remove the saucepan from the heat. Stir in the vanilla extract and salt until combined.
Step 6: Pour the caramel filling over the cooled crust and spread it evenly.
Step 7: Return the pan to the oven and bake for another 12–15 minutes, until the caramel is bubbly and golden.
Step 8: Let the bars cool completely. Once cooled, sprinkle with flaky sea salt. Lift the bars out using the parchment paper and cut into 12–16 pieces.

Tips & Variations

Use high-quality unsalted butter for a richer flavor and better texture.
For a nuttier twist, sprinkle chopped toasted pecans or walnuts over the caramel before the final bake.
If you prefer a softer crust, reduce the baking time slightly or add a tablespoon of cornstarch to the crust mixture.
Make sure to stir the caramel filling constantly to avoid burning and ensure a smooth consistency.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week; bring to room temperature before serving for best texture. These bars can also be frozen for up to 2 months. Thaw them overnight in the fridge and sprinkle with sea salt before serving.

How to Serve

The image shows a close-up of a square caramel bar with three visible layers: a light golden crumbly base, a thick middle layer of rich, glossy dark brown caramel, and a smooth top layer of lighter caramel with a shiny surface. The top is sprinkled with coarse white sea salt crystals that contrast with the soft caramel. The bar rests on a surface with a white marbled texture, and other similar caramel bars are blurred in the 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 butter?

Using salted butter is possible, but reduce or omit added salt in the recipe to prevent the bars from becoming too salty.

How do I know when the caramel filling is ready?

The caramel is ready when it thickens and becomes bubbly while simmering for 4–5 minutes. It should coat the back of a spoon without running off too quickly.