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Salted Caramel Butter Bars Recipe

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★★★★★

4.9 from 109 reviews

These Salted Caramel Butter Bars combine a buttery, tender crust with a luscious layer of melted caramel, topped with a crumbly, golden topping and a hint of sea salt for the perfect balance of sweet and salty. Ideal for dessert lovers seeking a rich treat with a rustic finish.

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 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 20 minutes or until lightly 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 on the stove. Stir frequently until smooth and fully combined.
  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 to balance the sweetness.
  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.
  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.
  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 for serving.

Notes

  • Make sure the butter is softened to room temperature to achieve a light and fluffy dough.
  • Adjust the amount of sea salt on top of the caramel to your preference for saltiness.
  • Chilling the bars before slicing helps to get cleaner, neat pieces.
  • Use parchment paper to easily lift the bars out of the pan without breaking.
  • Store baked bars in an airtight container at room temperature or refrigerated for up to 5 days.

Keywords: Salted caramel, butter bars, dessert bars, caramel bars, buttery crust, sweet and salty, homemade caramel bars

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