Salted Caramel Butter Bars

Salted Caramel Butter Bars are the ultimate indulgence—rich, buttery shortbread with a smooth, creamy caramel center and a golden crumb topping. With layers of texture and deep caramel flavor, they’re the kind of treat that stops everyone in their tracks. Whether you’re baking for a party, holiday, or just a personal moment of sweet joy, these bars deliver irresistible buttery decadence every time.

Why You’ll Love This Recipe

• Super Buttery: A full 2 cups of butter gives these bars an ultra-soft, melt-in-your-mouth texture.
• Gooey Caramel Center: The luscious caramel layer is silky and satisfying with just the right amount of chew.
• Simple but Impressive: Minimal ingredients, maximum flavor, and always a showstopper.
• Perfect Make-Ahead Treat: They store well and even taste better the next day.
• Versatile for Toppings: Add sea salt for contrast or leave it classic—it’s up to you.

Ingredients

For the Crust:

• 2 cups salted butter, room temperature
• 1 cup granulated sugar
• 1½ cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour

For the Filling:

• 14 ounces soft caramel candies (about 50 individual caramels), unwrapped
• 1/3 cup milk or cream
• 1/2 teaspoon vanilla extract
• Optional: 1 tablespoon coarse sea salt

Directions

Prepare the Oven and Pan

Preheat oven to 325°F.
Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.

Make the Shortbread Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, and powdered sugar. Mix on medium speed for 2 minutes until light and fluffy.
Add in the vanilla extract and mix until combined.
Reduce the speed to low and gradually add the flour, mixing until a soft dough forms.

Create the Base Layer

Take one-third of the dough and press it evenly into the bottom of the prepared pan to form the crust.
Wrap the remaining dough in plastic wrap and refrigerate it while the crust bakes.

Bake the Base

Bake the pressed crust for 20 minutes, or until the edges are just beginning to turn light golden brown.
Remove from the oven and set on a wire rack to cool for 15 minutes.

Make the Caramel Filling

While the crust is cooling and the remaining dough is chilling, make the caramel filling:
Place the unwrapped caramels in a microwave-safe bowl.
Add the milk or cream and microwave on high for 1 minute.
Stir well. If caramels are not fully melted, microwave in 30-second intervals, stirring after each, until smooth.
Once melted, stir in the vanilla extract until well combined.

Assemble the Bars

Pour the warm caramel filling over the cooled crust and spread evenly with a spatula.
If using, sprinkle coarse sea salt over the caramel layer.

Remove the chilled dough from the fridge and crumble it evenly over the top of the caramel.

Bake Again

Return the pan to the oven and bake for 25–30 minutes, or until the caramel is bubbling and the top is set and lightly golden.

Cool and Serve

Allow the bars to cool completely in the pan before cutting into squares. This helps the caramel set and keeps the bars neatly intact.

Pro Tips and Variations

• Don’t skip chilling the dough: It firms up the topping and makes for perfect crumbles.
• Use soft, chewy caramels: Werther’s soft caramels or Kraft work great.
• Add sea salt: It enhances the sweetness and gives a gourmet finish.
• Customize: Try adding chopped pecans to the top layer for a nutty crunch.

Serving Suggestions

• Serve these bars slightly warm with vanilla ice cream for a caramel sundae vibe.
• Pair with coffee or tea for a sweet midday treat.
• Dust with a light sprinkle of extra powdered sugar just before serving for a touch of elegance.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 5 days.
• Refrigeration: Can be refrigerated for up to a week; bring to room temp before serving.
• Freezing: Freeze tightly wrapped bars for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use caramel sauce instead of candy?
A: Yes, but the bars will be softer and more gooey. Caramel candies create a thicker, firmer layer.

Can I use unsalted butter?
A: Yes, but add about 1/2 teaspoon salt to the crust dough.

Do I need to chill the dough before baking the top layer?
A: Yes, chilling helps create the crumbly texture and prevents over-spreading.

How can I keep the caramel from oozing out?
A: Let the bars cool fully before cutting to help the filling set properly.

Conclusion

Salted Caramel Butter Bars are more than a dessert—they’re a rich, buttery, melt-in-your-mouth experience. With a soft shortbread crust, gooey caramel center, and tender crumb topping, every bite is pure bliss. Whether you’re making them for the holidays, a bake sale, or just because, these bars are guaranteed to steal the spotlight and satisfy every sweet tooth.

More dessert you’ll love:

No Bake Strawberry Jello Lasagna

Cinnamon Sugar Donut Sweet Bread

Loaded Butterscotch Cheesecake

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