Introduction

Salted Caramel Butter Bars are a rich and indulgent treat featuring a buttery shortbread crust layered with smooth, gooey caramel and finished with a sprinkle of sea salt. These bars combine sweet and salty flavors for a perfect dessert that’s easy to make and hard to resist.

The image shows a stack of three square dessert bars on a white marbled surface. Each bar has three layers: the bottom layer is a light golden crust with a slightly crumbly texture, the middle layer is a thick, shiny amber-colored filling that looks smooth and sticky, and the top layer is another crumbly crust with powdered sugar sprinkled over it, adding a soft white dusting. The bars are neatly cut and stacked in a slightly uneven pile, highlighting the thickness of each layer clearly. 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 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). 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 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: 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: 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: 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 and slice cleanly.

Tips & Variations

Use soft caramel bits for a quicker melt or unwrapped caramel candies for a richer flavor.
Adjust the coarse sea salt to your taste for a balanced sweet and salty combination.
For a chocolate twist, drizzle melted dark chocolate over the cooled bars before slicing.
Make sure the butter is at room temperature to achieve a smooth, creamy dough.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For the best texture, bring bars to room temperature before serving. Reheat briefly in the microwave if you prefer warm caramel.

How to Serve

The image shows a close-up of three stacked dessert bars with three visible layers. The bottom layer is a light golden crust with a crumbly texture. The middle layer is a thick, glossy amber filling, smooth and slightly sticky. The top layer is a crumbly streusel with a light golden brown color, sprinkled with some white sugar crystals for extra texture. The bars are square and neatly stacked on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Using salted butter will slightly increase the saltiness of the bars. If you do, consider reducing or omitting the coarse sea salt topping to maintain balance.

How do I prevent the caramel from hardening?

Ensure you mix the caramel candies with heavy cream until smooth and pour over the warm crust to keep the caramel soft. Also, storing bars at room temperature helps keep the caramel chewy rather than hard.