Print

Salted Caramel Butter Bars Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Indulge in the decadent delight of these Salted Caramel Butter Bars – a perfect combination of sweet, buttery goodness with a hint of salt for a truly irresistible treat. These bars feature a rich, buttery base and topping with a luscious, gooey salted caramel center that melts in your mouth beautifully.

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

  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.
  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 extract and mix to combine. Gradually add the all-purpose flour, mixing until a thick dough forms.
  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 about 20 minutes, or until the crust is just turning golden.
  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 in a small saucepan. Stir frequently until smooth and fully combined, taking care not to scorch the caramel.
  5. Layer the Caramel: Pour the warm, melted caramel over the baked crust. Spread it evenly using a spatula, then sprinkle with your desired amount of coarse sea salt to achieve the signature salted finish.
  6. Add the Topping: Crumble the remaining dough loosely over the caramel layer, creating rustic peaks and dips. Avoid packing it down to allow for a golden, crisp top.
  7. Bake Again: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and a light golden brown color.
  8. Cool and Slice: Allow the bars to cool completely in the pan to let the caramel set. For cleaner slices, chill the pan in the refrigerator for about an hour before lifting the bars out using the parchment overhang and cutting into squares.

Notes

  • Use room-temperature butter for the creamiest dough and best texture.
  • Don’t overbake the base or topping—it should be just lightly golden to maintain tenderness.
  • Stir the caramel constantly while melting to avoid scorching and ensure smoothness.
  • If using salted butter, reduce or omit the added sea salt to avoid over-salting.
  • You can substitute with homemade caramel sauce if thick enough to set; about 2 cups recommended.
  • For best slicing results, allow bars to cool fully and chill before cutting.
  • Optional add-ins include toasted pecans, walnuts, or chocolate chips for variety.
  • Store bars in an airtight container at room temperature for up to 3 days; refrigerate in warm climates.
  • Freeze sliced bars up to 2 months, thaw overnight in fridge or at room temperature for about an hour.

Keywords: Salted Caramel, Butter Bars, Dessert Bars, Caramel Bars, Sweet and Salty Dessert, American Dessert, Baked Bars, Caramel Recipe

Find it online: https://biteandenjoy.com/salted-caramel-butter-bars-recipe/