Name: Salted Caramel Butter Bars Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
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)

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Introduction

Salted Caramel Butter Bars are a delightful treat that combines buttery, crumbly crust with a luscious layer of smooth caramel topped with a sprinkle of sea salt. With simple pantry ingredients, you can create these sweet and salty bars that are perfect for any occasion.

The image shows a stack of three dessert bars on a white marbled surface. Each bar has three layers: the bottom layer is a light golden crumbly crust, the middle layer is a thick, smooth caramel with a rich amber color, and the top layer is a golden crumbly topping sprinkled with coarse sugar crystals that add a sparkling texture. The bars are neatly cut into perfect squares and stacked evenly, highlighting the contrast between the soft caramel and the crumbly crust and topping. 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 extract 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 the prepared pan. Set the remaining dough aside for the topping. Bake for about 20 minutes or until the crust is lightly golden.
Step 4: While the crust is baking, melt the caramel candies and heavy cream together in a microwave-safe bowl or small saucepan. Stir frequently until smooth and fully combined, taking care not to scorch.
Step 5: Pour the warm caramel over the baked crust, spreading it evenly. Sprinkle with the coarse sea salt to taste.
Step 6: Crumble the remaining dough loosely over the caramel layer to create a rustic topping.
Step 7: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and golden brown.
Step 8: Allow the bars to cool completely in the pan, then chill in the refrigerator for about an hour for cleaner slices. Use the parchment overhang to lift out the bars and cut into squares.

Tips & Variations

Use room-temperature butter for the creamiest dough texture and best results.
Don’t overbake the crust or topping; they should be just lightly golden for optimal tenderness.
Melt caramel slowly and stir frequently to avoid burning and achieve a smooth consistency.
Add a handful of toasted pecans, walnuts, or chocolate chips over the caramel before adding the topping for extra flavor and texture.
If using salted butter, reduce or omit the added sea salt to avoid overly salty bars.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Once cooled, store Salted Caramel Butter Bars in an airtight container at room temperature for up to 3 days. In warmer conditions, refrigerate to keep the caramel firm. These bars freeze well—place sliced slabs in a container separated by parchment paper for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour. To reheat, microwave individual bars for 10–15 seconds on low power or warm gently in a 275°F oven for 5–7 minutes to soften the caramel.

How to Serve

A close-up of three stacked square dessert bars, each having three distinct layers: a bottom thick crumbly pale golden crust, a middle smooth caramel layer with glossy rich brown color, and a top crumbly layer sprinkled with coarse white sugar crystals, showing rough texture and a light tan color. The dessert sits on a white marbled surface, with the sharp edges and flaky crumbs visible on each bar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade caramel sauce instead of candy?

Absolutely! Use about 2 cups of your homemade caramel sauce, making sure it’s thick enough to set when baked. Keep in mind that if your sauce is thinner than melted candies, the bars may be slightly softer.

What if I only have salted butter?

If using salted butter, reduce or omit the coarse sea salt sprinkled on top. Taste the caramel before adding more salt, as salted butter can vary in saltiness.

Why is my caramel layer running out the sides?

This usually happens when bars are sliced before fully cooling. Be sure to let them cool completely, then chill in the fridge before cutting to keep the caramel layer intact and prevent oozing.

Can I add nuts or chocolate chips?

Yes! Sprinkle a handful of toasted nuts or chocolate chips over the caramel before adding the crumbly topping for added flavor and texture. Just avoid adding too much so the bars hold together well.

Are Salted Caramel Butter Bars gluten free?

The original recipe uses all-purpose flour and is not gluten-free. Substitute with a 1:1 gluten-free baking flour blend designed for baking to make it gluten-free.