Salted Caramel Butter Bars
Indulge in the irresistible decadence of Salted Caramel Butter Bars, a dessert that perfectly balances buttery richness with a touch of salty-sweet magic. Featuring a tender, crumbly shortbread base, a luscious layer of gooey caramel infused with sea salt, and a golden topping of crumbled dough, these bars are a showstopper treat. Made with simple pantry staples like softened butter, all-purpose flour, and unwrapped soft caramels, this recipe is surprisingly easy yet incredibly impressive. Whether you’re baking for a potluck, holiday gathering, or just to treat yourself, these salted caramel bars deliver unrivaled flavor and texture in every bite. Perfectly portable and universally adored, these indulgent squares are best served slightly chilled to fully savor their chewy caramel center and crumbly top. With just 15 minutes of prep time, you'll have a crowd-pleasing dessert ready to wow!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cup powdered sugar
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 14 ounces soft caramels (unwrapped)
- 0.25 cup heavy cream
- 1.5 teaspoons sea salt
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking dish. You can also line it with parchment paper for easier removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. Add the vanilla extract and mix until combined.
Slowly add the flour to the butter mixture, mixing just until a soft dough forms. Be careful not to overmix.
Press half of the dough evenly into the prepared baking dish to form the bottom crust. Reserve the other half for the topping.
Bake the bottom crust in the preheated oven for 15 minutes, or until it is just set and lightly golden around the edges. Remove from the oven and let it cool slightly.
While the crust cools, prepare the caramel filling. In a medium saucepan over low heat, melt the soft caramels with the heavy cream, stirring constantly until smooth and fully combined. This will take about 5–7 minutes.
Pour the melted caramel over the cooled crust, spreading it evenly with a spatula. Sprinkle the sea salt evenly over the caramel layer.
Crumble the reserved dough over the top of the caramel layer, making sure to leave some gaps to allow the caramel to peek through.
Return the baking dish to the preheated oven and bake for an additional 25–30 minutes, or until the top is lightly golden.
Remove the bars from the oven and let them cool completely in the pan. For best results, chill them in the refrigerator for at least 1 hour before cutting into squares.
Store the bars in an airtight container at room temperature or in the fridge for up to 5 days. Serve slightly chilled or at room temperature.
Nutrition Facts
Calories |
5712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 801.9 g | 292% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 515.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
