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If you’re craving a dessert that’s rich, buttery, and irresistibly gooey, these Salted Caramel Butter Bars are about to become your new signature treat. With a melt-in-your-mouth shortbread base, silky caramel center, and a perfectly golden crumble topping, every bite delivers the perfect balance of sweet and salty. These bars are easy to make, crowd-pleasing, and ideal for parties, holidays, or anytime you need something absolutely indulgent.

Ingredients

For the Crust & Topping

• 1 pound (2 cups) unsalted butter, softened
• 1 cup granulated sugar
• 1½ cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour

For the Caramel Layer

• 1 (14-oz) bag caramel candies or 2 cups soft caramel bits
• ⅓ cup heavy cream
• ½–1 teaspoon coarse sea salt (to taste)

Instructions

Step 1 – Prepare the Pan

1. Preheat oven to 325°F (165°C).
2. Line a 9×13-inch pan with parchment paper, leaving some overhang to lift the bars out easily.

Step 2 – Make the Dough

1. Beat the softened butter, granulated sugar, and powdered sugar until very light and fluffy.
2. Add vanilla and mix well.
3. Gradually add flour until a soft, thick dough forms.

Step 3 – Bake the Bottom Layer

1. Press half to two-thirds of the dough evenly into the prepared pan.
2. Bake for 20 minutes, or until the edges turn lightly golden.

Step 4 – Make the Caramel

1. Melt the caramel candies and heavy cream together in the microwave or over low heat.
2. Stir regularly until the mixture becomes smooth and creamy.

Step 5 – Assemble the Bars

1. Pour the warm caramel over the baked crust.
2. Spread evenly and sprinkle with coarse sea salt.
3. Crumble the remaining dough over the caramel layer.

Step 6 – Bake Again

1. Return the pan to the oven and bake for 25–30 minutes until the top is golden brown.

Step 7 – Cool & Slice

1. Allow the bars to cool completely.
2. Chill in the fridge for cleaner slices.
3. Lift out using the parchment paper and cut into squares.

Pro Tips

• Always use room-temperature butter for the softest dough texture.
• Don’t overbake—these bars should be lightly golden, not browned.
• To avoid scorching, melt caramel slowly and stir often.
• Chill before slicing for perfect, clean cuts.

Why This Recipe Works

• The combination of sweet caramel and coarse sea salt creates the perfect flavor balance.
• The shortbread crust stays tender yet sturdy enough to hold the layers.
• Simple pantry ingredients come together quickly for impressive results.
• The recipe is easy to customize with nuts, chocolate, or flavored extracts.

Substitutions & Variations

Ingredient Swaps

• Salted Butter: Use and simply reduce or omit the added sea salt.
• Gluten-Free: Swap the flour with a 1:1 gluten-free blend made for baking.
• Homemade Caramel: Replace the candies with 2 cups of thick homemade caramel sauce.

Flavor Variations

• Add toasted pecans or walnuts to the caramel layer.
• Drizzle with melted chocolate after baking.
• Stir a teaspoon of almond extract into the dough for a bakery-style twist.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Bake the bars up to 24 hours ahead—they slice and serve beautifully once fully cooled.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate to keep the caramel firm in warm environments.

Freezing

• Freeze sliced bars between sheets of parchment in an airtight container.
• Keeps well for up to 2 months.

Reheating

• Microwave individual bars for 10–15 seconds for a soft, gooey texture.
• Or warm in a 275°F oven for a few minutes.

Serving Ideas

• Serve with vanilla ice cream, whipped cream, or fresh berries.
• Dust with powdered sugar or extra sea salt.
• Add to dessert boards alongside fruit, espresso, or chocolate-dipped treats.
• Wrap individually for holiday gifts or party favors.

Nutrition (Per Serving Estimate)

• Calories: 190
• Fat: 5g
• Saturated Fat: 3g
• Carbs: 10g
• Fiber: 1g
• Protein: 1g
• Sodium: 100mg
• Cholesterol: 15mg

Frequently Asked Questions

Can I use homemade caramel?

Yes! Just ensure it’s thick enough to set after baking.

What if I only have salted butter?

Use it—just reduce added sea salt.

Why is my caramel leaking when slicing?

The bars were still warm. Cool completely or chill before cutting.

Can I add nuts or chocolate?

Absolutely! Add up to ½ cup of nuts or chocolate chips before adding the top crumble.

Are these gluten-free?

Not as written, but they work well with a 1:1 gluten-free baking flour.

These Salted Caramel Butter Bars are rich, buttery, perfectly salty, and irresistibly sweet—the kind of dessert that disappears fast at every gathering. Whether you serve them chilled, slightly warm, or dressed up for a celebration, they deliver pure dessert bliss every time.

Title: Salted Caramel Butter Bars – Rich Buttery Shortbread with Gooey Caramel

Soft, buttery shortbread layered with rich caramel and coarse sea salt. An easy, decadent dessert perfect for holidays, parties, and gifting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Cooling Time: 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Calories 190 kcal

Ingredients

  

For the Crust & Topping

• 1 pound (2 cups) unsalted butter, softened
• 1 cup granulated sugar
• 1½ cups powdered sugar
• 2 tbsp vanilla extract
• 4 cups all-purpose flour

For the Caramel Layer

• 1 (14-oz) bag caramel candies or 2 cups soft caramel bits
• ⅓ cup heavy cream
• ½–1 tsp coarse sea salt (to taste)

Instructions

 

• Prepare the Pan

  Preheat oven to 325°F (165°C).

  Line a 9×13-inch pan with parchment paper, leaving some overhang to lift the bars out easily.
• Make the Dough

  Beat the softened butter, granulated sugar, and powdered sugar until very light and fluffy.

  Add vanilla and mix well.

  Gradually add flour until a soft, thick dough forms.
• Bake the Bottom Layer

  Press half to two-thirds of the dough evenly into the prepared pan.

  Bake for 20 minutes, or until the edges turn lightly golden.
• Make the Caramel

  Melt the caramel candies and heavy cream together in the microwave or over low heat.

  Stir regularly until the mixture becomes smooth and creamy.
• Assemble the Bars

  Pour the warm caramel over the baked crust.

  Spread evenly and sprinkle with coarse sea salt.

  Crumble the remaining dough over the caramel layer.
• Bake Again

  Return the pan to the oven and bake for 25–30 minutes until the top is golden brown.
• Cool & Slice

  Allow the bars to cool completely.

  Chill in the fridge for cleaner slices.

  Lift out using the parchment paper and cut into squares.

Notes

• Ensure butter is fully softened before mixing.
• Chill bars well for cleaner slicing.
• Don’t panic if caramel bubbles—this is normal while baking.

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