If you’re a salted caramel fanatic, you’ve got to try these salted caramel butter bars. They may be one of the top 10 most delicious desserts I’ve ever had!
The buttery shortbread crust and gooey salted caramel filling are to die for. The little hint of vanilla in each one just makes them even better.
These bars are dangerously delicious, friends. I had to give some away to my neighbors just to stop myself from devouring the entire batch!
They’re the perfect indulgence when you’re craving something sweet and salty.
Why You’ll Love These Salted Caramel Butter Bars
Simple Preparation: Despite their rich and complex flavor, these bars are effortless to make. The recipe features easy-to-follow steps and no special equipment.
Time-Saving & Convenient: You can prepare the bars in advance and store them in the refrigerator. They’re a convenient option for busy schedules and ensure you always have a tasty treat ready to serve.
Indulgent Flavor Combo: As mentioned, these bars have it all. Sweet caramel, buttery shortbread, and a hint of salty goodness. Together, they create a flavor explosion that will tantalize your tastebuds.
Ingredients
- Salted Butter: Add it to the crust and crumble. It gives them both their signature rich, buttery flavor.
- Granulated Sugar: For sweetness, of course! It also helps brown and caramelize the crust while it’s baking.
- Powdered Sugar: You add it to the crust and topping to give them that soft, sandy texture.
- Vanilla Extract: Add just a small amount to enhance the overall flavor of the bars.
- All-Purpose Flour: It’s used in the shortbread crust and crumble topping.
- Soft Caramel Candies: Don’t waste your time making homemade caramel. Just pick up a pack of store-bought soft caramels for convenience.
- Heavy Cream: When melted with the caramel, it creates a smooth, creamy filling. Don’t substitute anything else. You need heavy cream’s high fat content.
- Flaky Sea Salt: When sprinkled on top, it’s the perfect finishing touch. It has a delicate texture and a sharp, clean flavor that pairs perfectly with the sweetness.
How to Make Salted Caramel Butter Bars
These bars don’t take long to prepare at all!
1. Prep. Line a 9×13-inch baking pan with parchment paper. Also, preheat the oven to 325 degrees Fahrenheit.
2. Make the dough. Beat together the butter and sugars in a large bowl or stand mixer. Beat for about 2 minutes, then mix in the vanilla. Gradually beat in the flour (on low) until the dough forms.
3. Prepare the crust. Press 2/3 of the dough evenly into the bottom of the prepared pan. Refrigerate the rest. Bake the crust for 18 to 20 minutes until the edges are lightly golden brown. Then, let the crust cool for 15 to 20 minutes.
4. Make the caramel. Place the caramel candies and cream in a microwave-safe bowl. Microwave in 30-second intervals until the mixture is smooth. Then, stir in the vanilla.
5. Assemble. Spread the caramel evenly over the cooled crust, then add the sea salt. Remove the remaining dough from the fridge and crumble it on top.
6. Bake again Return the pan to the oven. Bake for 25 to 30 minutes until the filling is bubbly and the topping is firm and lightly golden.
7. Cool, cut, and serve. Let the bars cool completely. (Refrigerate them for 1 to 2 hours for the best results.) Then, slice, serve, and enjoy!
Tips for the Best Salted Caramel Butter Bars
Keep these easy tips in mind when making your bars.
- Use room-temperature butter. It will cream with the sugars better if it isn’t cold.
- Get sifting. Don’t just dump in the flour. Use a sifter to sift it into the butter mixture to avoid lumps. Your dough will be much smoother that way.
- Treat yourself! Get high-quality caramels. I like Werther’s Baking Caramels. Kraft Caramel Bits also work well.
- Keep things nice and even. Spread the caramel evenly over the crust. Then, sprinkle the salt evenly over the caramel. Finally, ensure the topping is crumbled evenly on top. You don’t want half your bars to have all the caramel and the other half to have all the salt!
- Use a sharp, warm knife. When cutting, ensure your knife is very sharp. You can also run it under hot water and then dry it to make the cuts cleaner.
- Serve at room temperature. Refrigerate the bars before cutting them to make them easier to cut. However, they taste best at room temperature.
- Try fun add-ins. For a nutty crunch, add 1/4 cup finely chopped toasted pecans to the crust. You can also sprinkle chocolate chips over the caramel layer. Or maybe top them with this decadent salted caramel whipped cream.
How to Store
Wondering how to make these bars ahead of time? Store the leftovers? Freeze them? I’ve got all that information right here!
To Make Ahead: You can make the bars completely ahead of time and place them in an air-tight container. Refrigerate them for up to 24 hours before serving them. Or you can make just the dough ahead of time and refrigerate it for up to 10 days.
To Store: Wrap the bars tightly in foil or place them in an airtight container. Store them in the refrigerator for up to 1 week.
To Freeze: Wrap the bars tightly in plastic wrap or aluminum foil. Then place them in an air-tight, freezer-safe container or ziplock bag. Freeze them for 3-4 months. Thaw overnight in the refrigerator before serving.
To Reheat: Let the chilled bars sit at room temperature for 20 to 30 minutes before serving. If you’re in a rush, microwave them for 10 to 15 seconds to knock off the chill and soften the caramel.
Salted Caramel Butter Bars
24
servings20
minutes50
minutes342
kcalThese salted caramel butter bars are the perfect harmony of sweet and salty! With layers of gooey salted caramel and a buttery shortbread crust, these decadent treats are great for any occasion.
Ingredients
- For the Crust and Topping:
2 cups (4 sticks) salted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups all-purpose flour
- For the Caramel Filling:
1 (11-ounce) bag soft caramel candies, unwrapped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1-2 teaspoons flaky sea salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper.
- In a large bowl or stand mixer, beat together the butter and sugars until light and fluffy, about 2 minutes. Mix in the vanilla. Gradually beat in the flour on low speed until a soft dough forms.
- Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust. Place the remaining dough in the refrigerator.
- Bake the crust for 18-20 minutes until the edges are lightly golden brown. Let cool for 15 to 20 minutes.
- While the crust cools, make the caramel filling. Place the caramels and cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is smooth. Stir in the vanilla extract.
- Pour the caramel over the cooled crust and spread into an even layer. Sprinkle the sea salt evenly over the caramel.
- Remove the reserved dough from the refrigerator. Crumble it evenly over the caramel layer.
- Return the pan to the oven and bake for 25 to 30 minutes until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.
- Let cool completely before cutting into squares. For clean cuts, refrigerate for 1 to 2 hours before slicing. Store in an airtight container.
