Introduction

Salted Caramel Butter Bars are a delightful treat combining a rich buttery crust with a luscious layer of gooey caramel, topped with a sprinkle of sea salt. These bars strike the perfect balance between sweet and salty, making them an irresistible dessert for any occasion.

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 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 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: 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.
Step 6: 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.
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: 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.

Tips & Variations

For an extra flavor boost, add a teaspoon of espresso powder to the dough to enhance the caramel’s richness.
Use soft caramel bits for easier melting and a smoother caramel layer.
Adjust the sea salt amount to your preference, but don’t skip it—it heightens the caramel’s sweet flavor.
To make the topping more decorative, reserve a small portion of dough to roll into small balls and place on top.

Storage

Store the salted caramel butter bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat briefly in the microwave to soften the caramel before serving, if desired.

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?

Yes, you can use salted butter, but reduce or omit the added sea salt to avoid the bars becoming too salty.

Can I make these bars ahead of time?

Absolutely. These bars taste great when made a day in advance, allowing the caramel to set fully. Just be sure to store them properly to maintain freshness.