Description

Salted Caramel Butter Bars are a rich and indulgent dessert featuring a buttery shortbread crust topped with a luscious salted caramel layer and a crumbly buttery topping. Perfect for caramel lovers, these bars combine sweet and salty flavors with a melt-in-your-mouth texture that’s ideal for parties, holidays, or anytime you crave a decadent treat.

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 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

Use soft caramel bits if unwrapped caramel candies are not available for easier melting.
Adjust the sea salt amount on top according to your salt preference to balance the sweetness.
Make sure the butter is at room temperature to achieve a smooth and consistent dough.
Chilling the bars after baking helps achieve cleaner slices and firmer bars.
Store the 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

Nutrition

Serving Size: 1 bar (based on 24 bars)
Calories: 320 kcal
Sugar: 22 g
Sodium: 130 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: salted caramel bars, butter bars, caramel dessert, shortbread bars, homemade caramel bars