Introduction

If you’ve been searching for the ultimate dessert bar—sweet, buttery, gooey, and impossible to stop at just one—your search ends here. These Salted Caramel Butter Bars combine a tender crust, luscious caramel filling, and a rustic crumbly topping to create a truly irresistible treat.

The image shows two square dessert bars stacked on top of each other on a white plate, placed on a white marbled surface. Each bar has three layers: a bottom layer of dense, pale yellow cake-like texture, a middle layer of gooey caramel in a rich amber color, and a thin, crumbly golden top dusted lightly with white powdered sugar. The top layer has small glossy caramel spots adding shine, and the edges are slightly crumbly with some sugar crystals scattered around. The dessert looks soft with a slightly sticky top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (2 cups) unsalted butter, at room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all-purpose flour
1 (14 oz) bag of caramel candies, unwrapped (or 2 cups soft caramel bits)
⅓ cup heavy cream
½ to 1 teaspoon coarse sea salt (adjust to taste)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla and mix to combine. Gradually add the flour, mixing until a thick dough forms.
Step 3: Press half to two-thirds of the dough evenly into the bottom of your prepared pan. Set the remaining dough aside for the topping. Bake for 20 minutes or until lightly golden.
Step 4: While the crust is baking, melt the caramel candies and heavy cream together in a microwave-safe bowl or over low heat on the stove. Stir frequently until smooth and fully combined.
Step 5: Once the bottom layer is done baking, remove it from the oven and pour the warm caramel over the crust. Spread evenly with a spatula. Sprinkle the top with sea salt.
Step 6: Crumble the remaining dough over the top of the caramel layer. Don’t press it down—just sprinkle it to create a rustic, buttery topping.
Step 7: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Step 8: Let the bars cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment overhang to lift and slice cleanly.

Tips & Variations

Use room-temperature butter for the creamiest dough and best texture.
Don’t overbake the base or topping—it should be just lightly golden to keep the bars tender.
Stir the caramel constantly while melting to avoid scorching and ensure smoothness.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel layer before adding the topping.

Storage

Store the salted caramel butter bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. Before serving, you can warm them briefly in the microwave to soften the caramel. Bars also freeze well for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The close-up image shows two square dessert bars stacked on each other on a white plate, set against a white marbled surface. Each bar has three visible layers: the bottom layer is a pale golden, dense and slightly crumbly crust; the middle layer is a thick, smooth, caramel-colored filling; and the top layer is a crumbly golden crust with some small chunks and a light dusting of white powdered sugar scattered unevenly across the surface. The texture of the bars looks soft and moist with a subtle shine from the caramel layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft caramel bits instead of wrapped caramel candies?

Yes, soft caramel bits work perfectly and melt faster. Use the same amount as the wrapped candies for best results.

What is the best way to get clean slices?

Allow the bars to cool completely, then chill them in the fridge for about an hour before slicing. Use the parchment paper edges to lift the bars from the pan and cut with a sharp knife for neat squares.