Salted Caramel Butter Bars
Rich, gooey caramel layered between a soft, buttery crust creates a decadent treat that is easy to make and perfect for any occasion.
Ingredients
For the crust and topping
- 1 pound unsalted butter, at room temperature Make sure the butter is at room temperature for best results.
- 1 cup granulated sugar
- 1.5 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
For the caramel layer
- 1 bag caramel candies, unwrapped (14 oz) or 2 cups soft caramel bits
- ⅓ cup heavy cream You can substitute with coconut cream for a dairy-free version.
- ½ to 1 teaspoon coarse sea salt Adjust to taste.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add in the vanilla extract and mix. Gradually incorporate the flour until a thick dough forms.
Baking the Bottom Layer
- Press half to two-thirds of the dough evenly into the bottom of the pan. Reserve the rest of the dough for the topping. Bake for about 20 minutes or until it's lightly golden.
Preparing the Caramel
- While the crust is baking, melt the caramel candies with the heavy cream in a microwave-safe bowl, stirring frequently until smooth.
Assembling the Bars
- Once the bottom layer is done baking, remove it from the oven and pour the warm caramel over the crust. Spread it evenly with a spatula and sprinkle sea salt on top.
- Crumble the remaining dough over the caramel layer. No need to press it down; sprinkle it to keep that rustic appeal.
Final Baking
- Place the pan back in the oven and bake for another 25-30 minutes, or until the topping is set and golden.
- Let the bars cool completely in the pan. For cleaner slices, chill in the fridge for about 1 hour. Lift out using the parchment overhang before slicing into squares.
Notes
To keep your salted caramel butter bars fresh, store them in an airtight container in the refrigerator for about a week. They can also be frozen for up to two months. Tips: If you're unsure about the salt, start with a smaller amount and taste. Keep an eye on baking time, as ovens may vary.