The scent of browned butter and caramel has a way of stopping time in my kitchen. It was a quiet, rainy afternoon, the kind that makes you want to bake something indulgent just to fill the house with warmth.
My husband was reading by the window, and the steady hum of rain against the glass became the perfect soundtrack to my little baking session. I’d been craving something buttery, something that melts in your mouth but also has that hint of salt to balance the sweetness.
That’s when I remembered these Salted Caramel Butter Bars, a recipe that once came from a dear friend at church many years ago. She used to bring them to every potluck, and they’d vanish before the pies even had a chance. I’ve made a few tweaks over time—extra vanilla for depth, a touch more sea salt for balance—and now they’ve become a family treasure. My grandchildren call them “magic bars” because of how quickly they disappear from the plate.
Making these bars feels like wrapping the afternoon in a blanket of butter and caramel. They’re rich, comforting, and just the right mix of chewy and crisp. Every bite feels like a small celebration of home and everything sweet that comes with it.
Short Description
These Salted Caramel Butter Bars are the perfect mix of rich, buttery shortbread and gooey, salted caramel. They’re soft, crumbly, and irresistibly sweet with just the right touch of salt to balance every bite.
Key Ingredients
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 caramel candies, unwrapped (or 2 cups soft caramel bits)
- ⅓ cup heavy cream
- ½ to 1 teaspoon coarse sea salt (adjust to taste)
Tools Needed
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Microwave-safe bowl or saucepan
- Spatula
- Knife for slicing
Cooking Instructions
Step 1: Prepare the Pan
Preheat the oven to 325°F (165°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy lifting later.
Step 2: Make the Dough
In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the vanilla. Gradually add flour until a thick, soft dough forms. If the dough feels too crumbly, add a tablespoon of softened butter to bring it together.
Step 3: Bake the Bottom Layer
Press half to two-thirds of the dough evenly into the prepared pan. Bake for 20 minutes or until the edges turn lightly golden. Set the remaining dough aside.
Step 4: Prepare the Caramel
While the crust bakes, melt caramel candies and heavy cream in a microwave-safe bowl or saucepan over low heat. Stir frequently until smooth.
Step 5: Layer the Caramel
Remove the crust from the oven. Pour the warm caramel evenly over it and sprinkle with sea salt.
Step 6: Add the Topping
Crumble the remaining dough over the caramel layer, leaving small gaps for the caramel to peek through.
Step 7: Bake Again
Return to the oven and bake for 25–30 minutes, or until the top turns lightly golden.
Step 8: Cool and Slice
Let cool completely in the pan. For clean cuts, chill for 1 hour before slicing. Lift the bars out using the parchment and cut into squares.
Why You’ll Love This Recipe
Rich and Buttery: Every bite is melt-in-your-mouth goodness with deep caramel flavor.
Simple to Make: Easy ingredients and clear steps make it a no-fuss dessert.
Perfectly Balanced: Sweet caramel meets flaky salt in perfect harmony.
Crowd Pleaser: Ideal for holidays, bake sales, or gifting.
Make-Ahead Friendly: Can be baked a day in advance and still taste fresh.
Mistakes to Avoid & Solutions
Overmixing the dough: This can make the crust tough. Mix just until combined.
Caramel burning or hardening: Melt it slowly over low heat and stir frequently.
Uneven baking: Make sure the dough layer is even before baking.
Slicing too soon: Warm caramel will ooze out. Always let bars cool completely.
Skipping the parchment: It makes removal difficult; always line the pan.
Serving and Pairing Suggestions
Serve warm or chilled, depending on your texture preference.
Pair with a hot cup of coffee, spiced chai, or vanilla ice cream.
For gatherings, cut into bite-sized squares and serve on a dessert tray.
Dust lightly with powdered sugar for a festive touch.
Storage and Reheating Tips
Store bars in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week for longer freshness.
To reheat, warm individual pieces in the microwave for 10–15 seconds.
Freeze up to 2 months; thaw at room temperature before serving.
FAQs
1. Can I use store-bought caramel sauce instead of melting candies?
Yes, but choose a thick, high-quality sauce. Thin sauces can make the crust soggy.
2. How do I know when the bars are fully baked?
The top should look light golden, and the edges slightly firm.
3. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly more crumbly.
4. What’s the best sea salt to use?
Coarse or flaky sea salt works best. Avoid fine salt—it blends too easily and loses that pop of flavor.
5. Can I double this recipe?
Absolutely! Use a larger pan or bake two batches side by side.
Tips & Tricks
Soften the butter fully for a smooth dough.
For a richer flavor, brown half the butter before mixing it in.
Add a pinch of cinnamon to the caramel for a cozy twist.
Use room-temperature ingredients for even mixing.
For extra flair, drizzle melted chocolate over cooled bars.
Recipe Variations
Chocolate Drizzle Version: Melt ½ cup semi-sweet chocolate chips and drizzle over cooled bars.
Nutty Caramel Bars: Add ½ cup chopped pecans or walnuts to the caramel layer for crunch.
Espresso Salted Bars: Mix 1 teaspoon instant espresso into the caramel for a coffee kick.
Coconut Twist: Sprinkle sweetened shredded coconut over the top layer before baking.
Dark Chocolate Caramel Bars: Replace some butter with melted dark chocolate for a richer base.
Final Thoughts
When the rain finally stopped and the last batch cooled, I poured a cup of tea and sliced into the golden bars. The first bite had that perfect crumble—soft, buttery, and just a touch salty. My husband looked up from his book and smiled, fork in hand, saying, “These might just be the best thing you’ve made this month.” Moments like that are why I still love baking after all these years.
Salted Caramel Butter Bars
Ingredients
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 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 the oven to 325°F (165°C) and line a 9×13-inch pan with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
- Add vanilla, then gradually mix in flour until a soft dough forms.
- Press half to two-thirds of the dough evenly into the pan and bake for 20 minutes, until the edges are lightly golden.
- While the crust bakes, melt caramel candies with heavy cream in a microwave-safe bowl or saucepan over low heat, stirring until smooth.
- Pour the warm caramel over the baked crust and sprinkle with sea salt.
- Crumble the remaining dough on top, leaving small gaps for the caramel to show through.
- Bake for another 25–30 minutes, until the top is lightly golden.
- Let the bars cool completely in the pan. For clean cuts, chill for 1 hour before slicing. Lift out using the parchment and cut into neat squares.
