Name: Salted Caramel Butter Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 pound unsalted butter, at room temperature (Make sure it's at room temperature for easy mixing.); 1 cup granulated sugar; 1.5 cups powdered sugar; 2 tablespoons vanilla extract; 4 cups all-purpose flour; 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.)

why make this recipe

Salted Caramel Butter Bars are rich, sweet, and a little salty. They are easy to share and great for parties or a cozy dessert. The bars mix a buttery shortbread with soft caramel for a big flavor hit.

introduction

This recipe makes thick, chewy bars with a crisp, buttery crust and a gooey caramel center. You do not need fancy tools. Mix, press, bake, add caramel, and bake again. If you like butter-forward sweets, you may also enjoy a simple cookie twist like this brown butter chocolate chip cookie recipe for another treat.

how to make Salted Caramel Butter Bars

Make the dough, bake the bottom layer, pour on warm caramel, top with crumbled dough, and bake again. Let cool fully so the bars cut clean. Follow the steps below for the best result.

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 of caramel candies, unwrapped (or 2 cups soft caramel bits)
⅓ cup heavy cream
½ to 1 teaspoon coarse sea salt (adjust to taste)

Directions :

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: Bake Again, Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Step 8: 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.

how to serve Salted Caramel Butter Bars

Cut into squares and serve at room temperature or slightly chilled. A scoop of vanilla ice cream or a cup of strong coffee pairs well. If you like mixing sweet and savory at the table, serve a small slice with a piece of crusty bread like this caramelized onion and gouda sourdough for a fun contrast.

how to store Salted Caramel Butter Bars

At room temperature: Store in an airtight container for up to 3 days.
In the fridge: Keep covered for up to 1 week. Chilling firms the caramel and makes cleaner slices.
In the freezer: Wrap bars tightly and freeze up to 2 months. Thaw in the fridge before serving.

tips to make Salted Caramel Butter Bars

Use room-temperature butter so the dough mixes easily.
Don’t press the topping—leave it loose for a rustic look.
Warm the caramel just until smooth to avoid seizing.
If your caramel is too thick, add a little more cream, 1 teaspoon at a time.
For clean cuts, chill the bars for about 1 hour before slicing.

variation (if any)

Add chopped pecans or walnuts on top before the final bake.
Drizzle melted chocolate over cooled bars for extra richness.
Use fleur de sel for a finer salt finish.
Swap half the flour for oat flour for a slightly different texture.

FAQs

Q: Can I use store-bought caramel sauce instead of melting candies?
A: Yes. Use about 2 to 2½ cups of caramel sauce and warm it slightly so it spreads easily.

Q: Why did my topping sink into the caramel?
A: If the caramel is too hot or runny, the topping can sink. Let the caramel cool a little before adding the topping, but it should still spreadable.

Q: How do I get clean bars without sticking?
A: Chill the pan for 1 hour after cooling, then use the parchment overhang to lift the bars out. Use a sharp knife and wipe it between cuts.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 2 days or freeze up to 1 month. Let it warm slightly before pressing.

Q: Can I reduce the salt?
A: Yes. Use ½ teaspoon or skip the salt if you prefer less salty-sweet contrast.

Conclusion

Want more ideas and a similar view of how these bars come together? See this detailed version of Salted Caramel Butter Bars on Salted Caramel Butter Bars | The Domestic Rebel. For another caramel butter bar take with a how-to video, check out Caramel Butter Bars – With How to Video – That Skinny Chick Can ….