Name: Salted Caramel Butter Bars Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
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)

Introduction

If you’re craving a dessert bar that’s sweet, buttery, and irresistibly gooey, these Salted Caramel Butter Bars are exactly what you need. With a tender buttery crust, rich caramel filling, and a sprinkle of sea salt, they’re impossible to stop eating after just one bite.

Salted Caramel Butter Bars Recipe - Recipe Image

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)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang on the sides to lift the bars out easily later.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually incorporate the flour until a thick dough forms.
Step 3: Press half to two-thirds of the dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping. Bake for 20 minutes or until the crust is lightly golden.
Step 4: While the crust bakes, melt the caramel candies and heavy cream together in a microwave-safe bowl or over low heat on the stove. Stir frequently until the mixture is smooth and fully combined.
Step 5: Remove the baked crust from the oven and pour the warm caramel evenly over it. Sprinkle the top with coarse sea salt to taste.
Step 6: Crumble the reserved dough over the caramel layer without pressing it down, creating a rustic and buttery topping.
Step 7: Return the pan to the oven and bake for another 25–30 minutes, until the topping is set and lightly golden.
Step 8: Allow the bars to cool completely in the pan. For cleaner slices, chill in the refrigerator for 1 hour before slicing. Use the parchment paper overhang to lift the bars from the pan smoothly.

Tips & Variations

Use room-temperature butter to ensure the dough comes together easily and bakes up tender.
Don’t overbake the crust or topping; they should remain just lightly golden to keep the bars tender.
Stir the caramel continuously while melting to prevent it from scorching and ensure a smooth texture.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel before adding the topping.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving, let chilled bars come to room temperature or warm slightly to soften the caramel. They also freeze well wrapped tightly for up to 2 months; thaw in the refrigerator before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the saltiness precisely, especially since coarse sea salt is added on top. Using salted butter may make the bars too salty.

How do I get clean slices without the caramel sticking?

Allow the bars to cool completely and chill them in the fridge for about an hour. Use a sharp knife heated slightly under warm water, then wiped dry, to cut through the bars cleanly.

Salted Caramel Butter Bars Recipe

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★★★★★

5 from 64 reviews

Salted Caramel Butter Bars are the ultimate indulgent dessert with a buttery crust, rich gooey caramel filling, and a crumbly topping sprinkled with sea salt. This American classic dessert bar is irresistibly sweet, creamy, and perfect for satisfying any sweet tooth craving.

Author: Kai
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 2 hours 10 minutes (includes cooling and chilling time)
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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.
Make the Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the flour, mixing until a thick dough forms.
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.
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.
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 to enhance the flavor.
Add the Topping: Crumble the remaining dough over the top of the caramel layer. Do not press it down—just sprinkle it to create a rustic, buttery topping.
Bake Again: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
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.