Description

Salted Caramel Butter Bars are a luscious, buttery dessert featuring a crisp, tender shortbread crust topped with a rich, gooey layer of salted caramel and finished with a crumbly buttery topping. Perfect for caramel lovers, this indulgent treat combines the sweet and salty flavors in every bite, making it an irresistible dessert for any occasion.

Ingredients

Scale

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

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. Reserve the remaining dough for the topping. Bake for 20 minutes or until the crust is lightly golden.
Prepare the Caramel: While the crust bakes, 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: Remove the baked crust from the oven and pour the warm caramel over it. Spread evenly with a spatula, then sprinkle the top with the coarse sea salt.
Add the Topping: Crumble the reserved dough over the caramel layer. Do not press down; just sprinkle to create a rustic, buttery topping.
Bake Again: Return the pan to the oven and bake for another 25 to 30 minutes, or until the topping is set and lightly golden.
Cool and Slice: Allow the bars to cool completely in the pan. For cleaner slices, chill them in the refrigerator for 1 hour after cooling. Use the parchment paper overhang to lift the bars out and slice cleanly.

Notes

Use room temperature butter for easier mixing and better texture.
Adjust the sea salt quantity according to your preference for saltiness.
Ensure the caramel is fully melted and smooth before layering to prevent uneven texture.
Allow the bars to cool completely and refrigerate for easier slicing.
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend in equal amounts.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Salted caramel bars, butter bars, caramel dessert, shortbread crust, caramel filling, homemade sweets, dessert bars, easy dessert recipe