Salted Caramel Butter Bars Recipe
Introduction
If you’ve been searching for the ultimate dessert bar—sweet, buttery, gooey, and impossible to stop at just one—your search ends here. These Salted Caramel Butter Bars combine a rich buttery crust with a luscious caramel layer, all topped with a rustic crumbly finish. They’re perfect for any occasion and sure to impress.
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)
Instructions
- Step 1: Preheat your oven to 325°F (165°C) and 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 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: When the bottom layer is done baking, remove the pan from the oven and pour the warm caramel over the crust. Spread evenly with a spatula and sprinkle the top with sea salt.
- Step 6: Crumble the remaining dough over the caramel layer. Do not press it down—just sprinkle 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 the bars out for easy cutting.
Tips & Variations
- Use room-temperature butter for the creamiest dough and best texture.
- Don’t overbake the base or topping; it should be just lightly golden for the perfect soft-but-firm consistency.
- Stir the caramel constantly while melting to avoid scorching and ensure a smooth finish.
- Adjust the sea salt amount to your taste for the perfect balance of sweet and salty.
- Try adding chopped nuts or a sprinkle of cinnamon to the topping for extra flavor and texture.
Storage
Store these salted caramel butter bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Before serving, bring to room temperature or warm slightly for gooey softness. Bars can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought caramel sauce instead of melting caramel candies?
Yes, you can substitute melted caramel candies with about 1½ cups of good-quality store-bought caramel sauce. Just heat it gently with the heavy cream to achieve a smooth consistency before layering.
What if I don’t have coarse sea salt for sprinkling?
If you don’t have coarse sea salt, use a pinch of fine sea salt or kosher salt instead. Just be cautious with the amount, as finer salt is more concentrated and can overpower the sweetness if overused.
PrintSalted Caramel Butter Bars Recipe
These Salted Caramel Butter Bars combine a sweet, buttery crust with a rich, gooey caramel filling topped with a rustic buttery crumble and a sprinkle of sea salt for the perfect indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 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 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 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 the prepared pan. Set remaining dough aside for the topping. Bake for 20 minutes or until 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 and sprinkle sea salt on top.
- Add the Topping: Crumble the reserved dough evenly over the caramel layer. Do not press down; leave a rustic, buttery topping.
- Bake Again: Return the pan to the oven and bake for another 25–30 minutes or until the topping is set and lightly golden.
- Cool and Slice: Allow the bars to cool completely in the pan. For the cleanest slices, chill in the fridge for 1 hour before removing using the parchment overhang to lift and slice cleanly.
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.
Keywords: Salted Caramel Bars, Butter Bars, Caramel Dessert, Gooey Bars, American Desserts, Sweet Bars, Homemade Caramel Bars
