I make these bars most weekends. I like to bake a simple tray and keep it for quick snacks. I often bring a pan to work or a small party. They store well and cut into neat squares.
This recipe is easy and fits into my routine. I use it when I want a sweet that is quick but still looks like I put in effort. Salted Caramel Butter Bars: Tasty & Irresistible became a go-to for last-minute guests and school treats. The recipe is forgiving and I can change it a little if needed.
This recipe makes rich, buttery bars with a soft caramel layer in the middle. The base is a shortbread-like crust and a crumbly topping. The caramel gives chew and salt cuts the sweet. People often make this for potlucks, holidays, or simple weekend baking. For a fruity version to try another time, check the caramel apple cheesecake bars which use a similar crust idea.
Why make this recipe
This dish is fast to mix and needs no special tools. It works for feeding a group or saving in the fridge for a few days. The flavor is a mix of buttery dough and soft caramel, with a bit of coarse salt on top to balance it. You can change caramel amount or salt level to suit taste. Salted Caramel Butter Bars: Tasty & Irresistible is a good choice when you want a tasty treat that feels a bit fancy but is easy to make.
How to make this recipe
The process starts with a soft dough that you press into a pan. You bake the bottom layer first so it firms up and holds the caramel. Next you melt caramel with cream and spread it over the warm crust. Crumble the remaining dough on top for a rustic finish and bake again until golden. Expect some sticky sides when cutting; chilling helps. Salted Caramel Butter Bars: Tasty & Irresistible keeps its texture well after cooling and cutting.
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)
Butter gives the dough its rich, tender feel. Granulated and powdered sugar help with structure and sweetness; powdered sugar makes the crust finer. Vanilla adds warm flavor. Flour holds the dough together. Caramels and cream make a smooth, chewy layer. Coarse sea salt finishes the bars and brings out the caramel notes. If you like more chocolate or layers, try the caramel and chocolate layers for a different take.
Directions
Step 1: 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.
Step 2: Make the Dough, 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 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: Bake Again, Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.
Step 8: 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: Pre-baking the bottom layer keeps the caramel from soaking in. Warm caramel spreads more evenly; stir to avoid hot spots. Crumbling the top makes the bars look homemade and keeps some crisp texture.
How to serve this recipe
Cut these bars into squares and serve at room temperature or chilled. They pair well with coffee or a small scoop of vanilla ice cream. For a simple plate, dust a tiny bit more powdered sugar or add extra sea salt on top. Bring them to a party on a tray with napkins for easy picking. If you want a creamier or tangy side, see a similar idea with cream cheese in the carrot cake cream cheese bars recipe for inspiration on pairing.
How to store this recipe
Store cooled bars in an airtight container at room temperature for 2 days. For longer life, keep them in the fridge up to one week. To freeze, cut into squares and place parchment between layers in a freezer-safe container; freeze up to 3 months. Thaw in the fridge or at room temperature before serving. Chilling before slicing makes cleaner edges and helps the caramel set, which aids storage.
Tips to make this recipe
Use room temperature butter for easier mixing and better texture. Do not overwork the dough or it may become tough. If caramel thickens while spreading, warm it briefly and stir until smooth. Press the bottom layer evenly so the caramel sits flat. If the top browns too fast, cover loosely with foil. Salted Caramel Butter Bars: Tasty & Irresistible calls for coarse salt; add more or less to match your flavor.
Variation
Swap half the caramel for chocolate chips to add a chocolate layer. Use different salts like smoked or fleur de sel for subtle change. For a nutty twist, sprinkle chopped toasted pecans on the caramel before adding the topping. You can also make smaller pans to bake faster. Some swaps will change texture; the recipe relies on a sturdy crust to hold the caramel, so avoid too much liquid change.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce or skip the sea salt on top.
Q: Can I melt caramel on the stove?
A: Yes. Use low heat and stir to avoid burning.
Q: How do I get clean slices?
A: Chill the pan and use a sharp knife; warm the knife under hot water and dry it between cuts.
Q: Can I make this gluten-free?
A: Try a 1:1 gluten-free flour mix, but texture may differ.
Conclusion
This version works well for busy days and small gatherings. It is simple to make, stores well, and offers a clear balance of butter and caramel with a touch of salt. For a similar home-style recipe that inspired some steps here, see Salted Caramel Butter Bars | The Domestic Rebel. For another take with layered textures, try the Salted Caramel Butter Bars Recipe – Pip and Ebby.
Print
Salted Caramel Butter Bars
- Total Time: 65 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich, buttery bars with a soft caramel layer, topped with a crumbly dough for a perfect snack or treat.
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
- Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper.
- 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.
- 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.
- 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.
- 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 and sprinkle the top with sea salt.
- Crumble the remaining dough over the top of the caramel layer without pressing it down.
- Return the pan to the oven and bake for another 25-30 minutes, or until the topping is set and lightly golden.
- Let the bars cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling.
Notes
Pre-baking the bottom layer prevents the caramel from soaking in. Warm caramel spreads more evenly; stir to avoid hot spots. Chilling before slicing helps achieve clean edges.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
