If you’re looking for a treat that perfectly balances that sweet-salty magic with melt-in-your-mouth richness, these Salted Caramel Butter Bars are absolutely irresistible. Imagine buttery shortbread sandwiching luscious, gooey caramel and finished with a sprinkle of flaky sea salt — every bite is pure comfort and decadence. They’re easy enough for a weeknight treat, but so stunning you’ll want to share them at every celebration. Whether you’re a seasoned baker or just venturing into homemade desserts, this is one recipe you’ll come back to again and again.
Ingredients You’ll Need
What makes these Salted Caramel Butter Bars unforgettable? It’s all in the simple, honest ingredients. Each component adds something special, whether that’s a hint of salt, the creaminess of butter, or the deep caramel flavor. Here’s what you’ll need and why you shouldn’t skip a thing.
- Unsalted butter (1 cup, softened): The star of the show! It gives the shortbread its melt-in-your-mouth texture and unmistakable richness.
- Powdered sugar (â…” cup): This sugar blends smoothly with butter and gives the bars a tender, crumbly bite instead of a gritty finish.
- All-purpose flour (2 cups): Provides structure while keeping the texture soft — don’t pack the flour when measuring.
- Vanilla extract (1 tsp): A splash of vanilla deepens the shortbread’s flavor; pure extract makes all the difference.
- Salt (½ tsp): Essential to balance the sweetness and tie all the flavors together — don’t skip this!
- Soft caramels (11 oz bag, unwrapped): The heart of the bar; go for good-quality caramels for the silkiest filling.
- Heavy cream (3 tbsp): Melts into the caramel, turning it luscious and pourable. Don’t substitute lighter cream.
- Sea salt flakes (1 tsp, for topping): That important finishing touch — a bit of crunch and a pop of flavor in every bite.
How to Make Salted Caramel Butter Bars
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting the paper hang over the edges for easy lifting later. Measure out all ingredients now — it makes the entire process smoother and prevents any last-minute scrambling. Unwrap those caramels and set them aside so you’re ready for gooey caramel magic.
Step 2: Make the Buttery Shortbread Dough
In a large mixing bowl, cream the softened butter and powdered sugar until the mixture turns light and fluffy. This takes a few minutes but is worth the wait for that tender texture. Beat in the vanilla extract and salt. Next, gently fold in the flour, mixing just until a soft dough forms. Don’t overmix — you want the dough to stay tender!
Step 3: Form and Bake the Crust
Press two-thirds of the buttery dough evenly into the bottom of your prepared pan, smoothing it out with your fingers or the back of a flat spatula. This will be your sturdy, melt-in-your-mouth base. Slide the pan into the oven and bake for 15 minutes. You’re looking for a pale crust that’s just set but not browned, so don’t overbake at this stage.
Step 4: Create the Dreamy Caramel Layer
While the crust is baking, combine the unwrapped caramels and heavy cream in a small saucepan. Warm gently over low heat, stirring constantly until the caramels melt into a silky, pourable mixture. You want this filling completely smooth — no lumps or sticking bits — so keep stirring and be patient. Take care not to overcook; once molten and glossy, remove from the heat.
Step 5: Assemble and Finish Baking
Pour the warm caramel over the slightly cooled crust, spreading it evenly with a spatula and making sure it reaches all the corners. Now take the reserved third of dough and crumble it in small, rustic pieces over the gooey caramel layer for that signature buttery top. Return the pan to the oven and bake for another 25–30 minutes, or until the top is pale golden and the edges are just starting to turn toasty.
Step 6: The Finishing Touch: Sea Salt!
As soon as you take the pan out of the oven, immediately sprinkle the bars with sea salt flakes. The heat helps the salt lightly adhere so you get that perfect hit of salty flavor in every bite. Allow the Salted Caramel Butter Bars to cool completely in the pan — this is the hardest part, but it ensures the caramel sets nicely for clean slices later.
How to Serve Salted Caramel Butter Bars
Garnishes
A sprinkle of extra sea salt is always welcome, but you can also add a dusting of powdered sugar or a drizzle of melted dark chocolate for a bit of flair. If you’re feeling especially festive, top each bar with a swirl of whipped cream or a few toasted chopped pecans for a contrast in crunch.
Side Dishes
Salted Caramel Butter Bars pair beautifully with a hot cup of strong coffee, espresso, or black tea. For dessert platters, try serving them with fresh berries or sliced fruit for a refreshing twist. You could also include a scoop of vanilla or coffee ice cream to take the indulgence factor to the next level — the warm-cold combo is pure bliss!
Creative Ways to Present
Cut the bars into bite-size cubes for a chic party platter, or stack them high on a cake stand for a rustic, homey centerpiece. You could also wrap individual bars in parchment and tie with a bit of bakers twine for the sweetest homemade gift. For special nights, serve them layered in small jars with whipped cream — a Salted Caramel Butter Bars trifle!
Make Ahead and Storage
Storing Leftovers
Leftover Salted Caramel Butter Bars hold up beautifully! Store them in an airtight container at room temperature for up to three days. If your kitchen runs warm, you can refrigerate the container; just let the bars come to room temperature before serving for the best texture.
Freezing
These bars freeze exceptionally well. Once completely cooled and cut, place them separated by parchment in an airtight container and freeze for up to 2 months. Thaw in the fridge or on the counter before serving — you’ll be amazed at how fresh they taste!
Reheating
While Salted Caramel Butter Bars don’t require reheating, if you prefer a gooier caramel, pop a bar in the microwave for just 5-10 seconds. Be careful not to overheat or the caramel will become too runny. They are also wonderful enjoyed straight from the fridge for a firmer bite.
FAQs
Can I use homemade caramel instead of store-bought caramels?
Absolutely! If you have a favorite homemade caramel recipe, substitute it for the melted caramels and cream. Just make sure it’s thick enough to set up in the bars so they slice cleanly.
Do Salted Caramel Butter Bars need to be refrigerated?
They’re fine at room temperature for a few days, but if your kitchen is especially warm, pop them in the fridge to keep the caramel from getting too soft. Just let them warm up slightly before serving for maximum flavor.
Can I make Salted Caramel Butter Bars gluten-free?
Yes! Swap in a good-quality 1:1 gluten-free flour blend in place of the all-purpose flour. The texture may be a bit more delicate, but you’ll still get all that buttery-caramel goodness.
Why do you use unsalted butter instead of salted?
Unsalted butter allows you to control the exact amount of salt in the recipe, especially since we’re adding flaky sea salt on top. If you only have salted butter, reduce the added salt accordingly.
What’s the best way to slice Salted Caramel Butter Bars cleanly?
For super neat squares, chill the baked and cooled bars in the fridge for 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts — you’ll get beautiful edges every time.
Final Thoughts
Ready for a little irresistible indulgence? Give these Salted Caramel Butter Bars a whirl — they truly are an all-time favorite for good reason. Whether you make them for a special occasion or just because, they’re sure to win over every sweet tooth at the table. Happy baking!
Print
Salted Caramel Butter Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these Salted Caramel Butter Bars. A buttery crust topped with a luscious caramel layer, finished with a sprinkle of sea salt flakes for the perfect balance of sweet and salty.
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Caramel Layer:
- 1 (11 oz) bag of soft caramels, unwrapped
- 3 tbsp heavy cream
- 1 tsp sea salt flakes (for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Prepare the Crust: Cream together butter and powdered sugar, add vanilla, salt, and flour to form a dough. Press two-thirds into the pan and bake for 15 minutes.
- Create the Caramel Layer: Melt caramels and cream, pour over crust, top with remaining dough, and bake for 25-30 minutes.
- Finish and Serve: Sprinkle with sea salt flakes, cool completely, then cut into squares.
Notes
- For easier slicing, refrigerate bars for 30 minutes after cooling.
- You can substitute caramel bits for wrapped caramels if preferred.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
