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Salted Caramel Butter Bars Recipe

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★★★★★

4.5 from 51 reviews

These Salted Caramel Butter Bars are the perfect combination of buttery, gooey, and sweet with a hint of sea salt. Featuring a tender crust and topping made from rich butter and sugar, filled with smooth, melted caramel layered in between, they’re an irresistible dessert treat that delivers a gourmet taste experience. Easy to make with simple ingredients and basic kitchen tools, they bake to a golden perfection and slice into luscious bars perfect for sharing or gifting.

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 an overhang on the sides to make lifting the bars out easier.
  2. Make the Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until the mixture is 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 the prepared pan. Reserve the remaining dough for the topping. Bake this bottom layer for 20 minutes or until it is lightly golden.
  4. Prepare the Caramel: While the crust is baking, melt the unwrapped caramel candies and heavy cream together in a microwave-safe bowl in short intervals or over low heat on the stove, stirring frequently, until smooth and fully combined.
  5. Layer the Caramel: After removing the crust from the oven, pour the warm caramel evenly over it. Spread the caramel with a spatula and sprinkle the top with coarse sea salt to balance the sweetness.
  6. Add the Topping: Crumble the reserved dough over the caramel layer, taking care not to press it down to keep a rustic, buttery texture.
  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: Allow the bars to cool completely in the pan. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment paper overhang to lift the bars from the pan and slice them neatly.

Notes

  • Use room-temperature butter for the creamiest dough and best texture.
  • Avoid overbaking the base and topping; aim for a light golden color.
  • Stir the caramel constantly while melting to prevent scorching.
  • Sprinkle flaky sea salt when the caramel is warm so it adheres well.
  • Chill bars before cutting to achieve clean, bakery-style squares.
  • Skip using parchment paper and you may face difficulty removing and slicing the bars.
  • Use unsalted butter, not margarine or salted butter to maintain flavor balance.
  • Unwrap caramels ahead of time to save preparation time.
  • Do not overpack the dough when pressing; press firmly but not too hard to avoid a dense crust.
  • Ensure you add sufficient salt to the caramel to balance the sweetness perfectly.

Keywords: salted caramel, butter bars, dessert bars, caramel bars, baked dessert, caramel butter bars, sweet treats, homemade caramel bars

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