Description

Salted Caramel Butter Bars are a decadent dessert featuring a buttery, tender crust and a rich, gooey caramel center topped with a crumbly buttery layer and a sprinkle of coarse sea salt. This irresistible treat combines the perfect balance of sweet, salty, and buttery flavors, making it an ideal indulgence for any occasion.

Ingredients

Scale

For the Crust and Topping:

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

For the Caramel Filling:

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

Prepare the Pan: 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.
Make the Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the flour, mixing until a thick dough forms.
Press and Bake the Bottom Layer: 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.
Prepare the Caramel: 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.
Layer the Caramel: 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.
Add the Topping: 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.
Bake Again: Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Cool and Slice: 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.

Notes

Use room-temperature butter for the creamiest dough and best texture.
Don’t overbake the base or topping—it should be just lightly golden.
Stir the caramel constantly while melting to avoid scorching.
Adjust the sea salt amount to your preference for the perfect balance of sweet and salty.
Chilling the bars after baking helps achieve cleaner slices.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted Caramel Butter Bars, Caramel Bars, Dessert Bars, Butter Bars, Homemade Caramel Bars, Sweet Dessert, Gooey Caramel Bars