why make this recipe

Salted Caramel Butter Bars are rich, sweet, and easy to share. You get a buttery shortbread base, a gooey caramel center, and a salty top. They work for parties, gifts, or a treat any day.

introduction

This recipe makes thick, buttery bars with a soft caramel layer. The base is simple to mix and bake. You can slow cool them for cleaner slices or chill for firmer pieces. If you enjoy buttery cookies, also try this easy brown butter chocolate chip cookies for more butter-forward treats.

how to make Salted Caramel Butter Bars

Follow the steps in order. Work with room-temperature butter for the best dough. Melt caramel gently so it stays smooth. Don’t press the top dough down—leave it crumbly for a nice texture. Bake until the top turns lightly golden.

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)

Directions :

Step 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.
Step 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 and mix to combine. Gradually add the flour, mixing until a thick dough forms.

Step 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.
Step 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.
Step 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.

Step 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.
Step 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.
Step 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.

how to serve Salted Caramel Butter Bars

Cut into small or medium squares. Serve at room temperature or slightly chilled. These bars go well with coffee, tea, or a scoop of vanilla ice cream.

how to store Salted Caramel Butter Bars

Store in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week. You can freeze bars for up to 2 months; thaw in the fridge before serving.

tips to make Salted Caramel Butter Bars

Use room-temperature butter to mix the dough easily.
Melt caramels slowly and stir often to avoid burning.
If caramel is too thick, add a little more cream to thin it.

Chill the bars after cooling for cleaner slices.
For another rich butter recipe try these brown butter sourdough discard cookies.

variation (if any)

Add chopped nuts (pecans or walnuts) to the caramel layer for crunch.
Sprinkle extra flaky sea salt on top for a stronger salty contrast.

Mix in a little cocoa to the dough for a chocolate shortbread base.

FAQs

Q: Can I use store-bought caramel sauce instead of melting candies?
A: Yes. Use about 2 cups of caramel sauce and warm it if needed. If it is thick, stir in a little cream.

Q: What if my caramel seizes or becomes grainy?
A: Try warming it gently and stirring. If it stays grainy, add a splash of cream and stir until smooth.

Q: Can I make the dough ahead of time?
A: Yes. Wrap and chill the dough for up to 2 days. Let it warm slightly before pressing into the pan.

Q: How do I cut clean bars without sticky caramel?
A: Chill the pan for at least 1 hour, then use a sharp knife warmed under hot water and dried between cuts.

Q: Can I use salted butter?
A: Yes, but reduce the added sea salt to taste.

Conclusion

If you want another take on this classic, see a full version and notes at Salted Caramel Butter Bars | The Domestic Rebel. For a recipe with a how-to video and more tips, check Caramel Butter Bars – With How to Video – That Skinny Chick Can ….