Salted Caramel Butter Bars Recipe
Introduction
These Salted Caramel Butter Bars are a perfect blend of rich butter crust, gooey caramel, and a touch of flaky sea salt. They offer a delightful balance of sweet and salty that melts in your mouth. Easy to make and irresistible to eat, they’re a great treat for any occasion.
Ingredients
- 1 1/2 cups salted butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/4 cups powdered sugar
- 1 1/2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 14 ounces caramel candies, unwrapped (about 50 pieces)
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- Flake sea salt
Instructions
- Step 1: Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick spray.
- Step 2: In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium speed for 2 minutes. Add 1 1/2 tablespoons vanilla and mix until combined. Reduce speed to low and mix in the flour until a soft dough forms.
- Step 3: Press half of the dough evenly into the bottom of the prepared baking dish. Wrap the remaining dough in plastic wrap and chill it in the refrigerator.
- Step 4: Bake the pressed dough for 15 to 20 minutes, or until the edges turn lightly golden. Remove from oven and let cool on a wire rack for 15 minutes.
- Step 5: In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave on high for 1 minute, then stir until smooth. If needed, microwave in 30-second intervals, stirring in between, until fully melted. Stir in 1 teaspoon vanilla.
- Step 6: Pour the caramel evenly over the cooled crust and sprinkle with flake sea salt.
- Step 7: Remove the chilled dough from the refrigerator and crumble it evenly over the caramel layer.
- Step 8: Bake for 25 to 30 minutes, or until the filling is bubbly and the topping is lightly golden brown.
- Step 9: Allow the bars to cool completely before cutting into 24 squares.
Tips & Variations
- Use high-quality caramel candies for the best flavor and smooth texture.
- For a richer caramel layer, add a pinch of sea salt inside the caramel mixture before pouring over the crust.
- Swap flake sea salt for smoked sea salt for a unique twist.
- Make the bars a day ahead to let the flavors meld and improve the texture.
Storage
Store the salted caramel butter bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm gently in the microwave for 10–15 seconds to soften the caramel slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, but be sure to add a pinch of salt to the dough to maintain the right balance of flavors.
What if I don’t have flake sea salt?
Use regular sea salt or kosher salt sparingly. Flake sea salt adds texture and a mild crunch, so adjust the amount according to your preference.
PrintSalted Caramel Butter Bars Recipe
Delicious salted caramel butter bars featuring a buttery shortbread crust topped with a smooth homemade caramel layer and a crumbly dough topping, finished with flaky sea salt for a perfect sweet and salty treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust and Topping
- 1 1/2 cups salted butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/4 cups powdered sugar
- 1 1/2 tablespoons vanilla extract
- 3 cups all-purpose flour
For the Caramel Filling
- 14 ounces caramel candies, unwrapped (about 50 pieces)
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- Flake sea salt, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly spray a 9×13-inch baking dish with nonstick spray to ensure easy removal of the bars after baking.
- Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/2 cups salted butter, 3/4 cup granulated sugar, and 1 1/4 cups powdered sugar. Mix on medium speed for 2 minutes until light and creamy. Add 1 1/2 tablespoons vanilla extract and mix until combined. Lower the mixer speed to low and gradually incorporate 3 cups all-purpose flour until a soft dough forms.
- Press Dough into Pan: Press half of the dough evenly into the bottom of the prepared baking dish to create the crust. Wrap the remaining dough in plastic wrap and chill in the refrigerator for later use.
- Bake the Crust: Bake the crust in the preheated oven for 15-20 minutes, or until the edges turn lightly golden. Remove from the oven and transfer the pan to a wire rack to cool for 15 minutes.
- Prepare Caramel Filling: In a microwave-safe bowl, combine the unwrapped caramel candies and 1/3 cup heavy cream. Microwave on high for 1 minute, then stir until smooth. If the caramel is not fully melted, microwave in additional 30-second increments, stirring between each, until smooth. Stir in 1 teaspoon vanilla extract.
- Assemble Bars: Pour the smooth caramel evenly over the baked crust, then sprinkle with flake sea salt to taste. Remove the chilled dough from the refrigerator and crumble it evenly over the caramel layer.
- Bake the Bars: Return the dish to the oven and bake for 25 to 30 minutes, or until the caramel filling is bubbly and the crumbly topping is lightly golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 24 squares. This ensures clean cuts and sets the caramel.
Notes
- For easier cutting, chill the bars in the refrigerator after they have cooled completely.
- Use high-quality caramel candies for the best flavor.
- Flake sea salt enhances the sweet and salty contrast—adjust the amount to your preference.
- You can substitute salted butter with unsalted butter and add a pinch of salt to the dough if preferred.
- Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Keywords: salted caramel bars, butter bars, caramel dessert, shortbread bars, sweet and salty dessert, homemade caramel bars
