Description
Rich butter bars layered with gooey caramel and crumbly shortbread topping—easy to make and impossible to resist.
Ingredients
For the Crust:
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2 cups salted butter, room temperature
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1 cup granulated sugar
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1½ cups powdered sugar
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2 tablespoons vanilla extract
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4 cups all-purpose flour
For the Filling:
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14 ounces soft caramel candies (about 50 individual caramels), unwrapped
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1/3 cup milk or cream
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1/2 teaspoon vanilla extract
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Optional: 1 tablespoon coarse sea salt
Instructions
Preheat oven to 325°F.
Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
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.
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 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.
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.
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.
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.
Allow the bars to cool completely in the pan before cutting into squares. This helps the caramel set and keeps the bars neatly intact.
Notes
- Bars are very rich—cut into small squares for serving.
- Make sure the caramel is fully melted before adding vanilla.
- Let cool completely before slicing for clean edges and firm bars.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bars
- Method: Baked
- Cuisine: American
Keywords: salted caramel butter bars, caramel shortbread bars, holiday cookie bars