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Salted Caramel Butter Bars Recipe

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★★★★★

4.6 from 120 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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