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.
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 PanPreheat 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 DoughBeat 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 LayerPress 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 CaramelMelt 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 BarsPour the warm caramel over the baked crust.Spread evenly and sprinkle with coarse sea salt.Crumble the remaining dough over the caramel layer.
- Bake AgainReturn the pan to the oven and bake for 25–30 minutes until the top is golden brown.
- Cool & SliceAllow 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.