Go Back
Best Salted Caramel Butter Bars Recipes

Salted Caramel Butter Bars

Salted Caramel Butter Bars are the ultimate combination of buttery shortbread, creamy caramel, and a dash of salt that makes every bite irresistible. Whether you’re serving them at a party, enjoying them with a cup of coffee, or making them as a special treat for your loved ones, these bars are sure to impress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 24
Course: Baking
Cuisine: American, Dessert
Calories: 423
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups salted butter softened
  • 1 cup granulated sugar
  • 1½ cups powdered sugar
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour
For the Filling:
  • 14 ounces soft caramel candies about 50 individual caramels, unwrapped
  • 1/3 cup milk or cream
  • 1/2 teaspoon vanilla extract
  • Optional: 1 tablespoon coarse sea salt

Method
 

To Make the Crust:
  1. Preheat oven to 325°F (163°C). Coat a 9×13-inch baking dish with nonstick spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine salted butter, granulated sugar, and powdered sugar. Mix on medium speed for about 2 minutes, until smooth and creamy.
  3. Add vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add flour, mixing just until the dough comes together.
  4. Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill it in the refrigerator.
  5. Bake the crust for 20 minutes or until the edges are lightly golden. Remove from the oven and let it cool for about 15 minutes.
To Make the Filling:
  1. While the crust is baking, place the unwrapped caramels and milk or cream into a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue microwaving in 30-second intervals, stirring between each, until the caramel is completely melted and smooth.
  2. Stir in vanilla extract and mix until fully incorporated.
  3. Pour the caramel filling over the cooled crust, spreading it evenly. If using coarse sea salt, sprinkle it over the caramel layer now.
To Assemble and Bake:
  1. Remove the chilled dough from the refrigerator and crumble it evenly over the caramel layer.
  2. Return the pan to the oven and bake for 25-30 minutes, or until the caramel is bubbly and the crumbled shortbread topping is firm and golden.
  3. Allow the bars to cool completely before cutting into squares.

Notes

  • Chill the Dough: Ensure the dough is chilled before crumbling it over the caramel to maintain a crumbly texture after baking.
  • Caramel Sauce Substitute: If using caramel sauce instead of caramels, the filling may be slightly thinner. Adjust the amount of cream if necessary.
  • Storage: Store the bars in an airtight container at room temperature for up to 5 days. You can also refrigerate for up to 1 week or freeze for up to 3 months.
  • Customization: Feel free to add chopped nuts, chocolate chips, or a cinnamon pinch for added flavor.

Nutritional Facts (Per Serving – 1 Bar):

  • Calories: 423 kcal
  • Sugar: 39.9g
  • Sodium: 515.9mg
  • Fat: 18.9g
  • Carbohydrates: 60.6g
  • Protein: 4.3g
  • Cholesterol: 43.6mg