Salted Caramel Butter Bars

This salted caramel butter bars recipe is a dream when you need a rich indulgence that's surprisingly simple to put together at home. The buttery base perfectly balances the luscious caramel filling with just the right touch of salt to keep your taste buds waking up for more.

I first made this after craving something sweet but not too complicated and it quickly became the go-to dessert I bring to potlucks and weekend gatherings

Ingredients

• Butter: at room temperature gives the crust a tender, flaky texture so make sure it's soft but not melted
• Confectioner's sugar combined with granulated sugar: adds sweetness and helps the crust set just right
• Vanilla extract: enhances the overall flavor, look for pure vanilla for the best result
• All-purpose flour: is the base of the crust; sift it if you want a lighter more delicate texture
• Coarse salt: on top makes the caramel pop and adds a subtle crunch, using flaky sea salt is ideal
• Caramel candies: melt into a velvety sauce; pick one with a creamy texture to avoid graininess
• Milk: helps melt the caramel smoothly; whole milk gives the best consistency but any you have works fine

Instructions

Build The Crust:

Preheat your oven to 325 degrees. Line an 8 by 8 inch pan with parchment paper making sure the edges hang over the sides to lift the bars out later. In your mixer combine the butter and both sugars on medium speed until creamy and smooth which takes about two to three minutes. Add the vanilla extract and mix until blended. Gradually add the flour and mix on low until the dough forms a smooth ball. Take two thirds of this dough and press it firmly and evenly into the prepared pan, making sure to cover every corner.

Bake The Base:

Place the pan in the oven and bake for about twenty minutes or until the edges turn a light golden-brown. Keep the remaining dough chilled in the fridge while this bakes. This step forms a sturdy but tender base that holds the caramel without sogginess.

Prepare The Caramel Layer:

If you are making your caramel from candies, unwrap them and put them in a microwave safe bowl with the milk. Heat in one-minute increments stirring between each until completely melted and smooth. Stir in the vanilla extract once melted and set aside to cool just slightly while the crust finishes baking.

Assemble And Finish Baking:

Pull the crust from the oven and immediately pour the warm caramel sauce over it. Sprinkle the coarse salt evenly on top for that perfect salted caramel experience. Crumble the remaining dough over the caramel layer without pressing it down so the topping remains light and crunchy. Return the pan to the oven and bake for another 25 to 35 minutes or until the top is a beautiful golden color and the caramel is bubbly.

Cool And Cut:

Allow the bars to cool completely in the pan at room temperature. This step is essential so the bars can set properly. Once cool, use the parchment overhang to lift them out and transfer to a cutting board. Slice into sixteen squares and store them in an airtight container.

My favorite part about this recipe is the crunch from the salted topping against the gooey caramel. It reminds me of family weekends baking with grandma when she would sneak extra salt into desserts to make them magical. This recipe captures that same cozy feeling perfectly.

Storage Tips

Store these bars in an airtight container at room temperature for up to three days. If your kitchen is warm refrigerate them to prevent the caramel from getting too soft. Leftovers can also be frozen individually wrapped for up to one month and thawed at room temperature.

Ingredient Swaps

Butter can be substituted with unsalted margarine but the flavor will be milder. Caramel candies may be replaced with store-bought caramel sauce but reduce the milk slightly to avoid a runny layer. Coarse salt can be swapped for fleur de sel or Maldon sea salt flakes to enhance the salty crunch.

Serving Ideas

Serve these butter bars with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent dessert. Pair with coffee or black tea to balance richness during afternoon treats. Cut smaller squares and include on a dessert platter for parties or gatherings.

I hope these salted caramel butter bars become your new favorite treat as they did mine. They are a brilliant way to take caramel to the next level with very little fuss and maximum wow.

Frequently Asked Recipe Questions

→ How do I make the caramel layer?

Melt caramel candies with milk in short microwave intervals, stirring until smooth, then add vanilla for flavor before spreading on the crust.

→ What type of butter works best?

Room temperature unsalted butter is ideal, allowing for better mixing and a tender, flaky texture.

→ Can I use store-bought caramel instead of homemade?

Yes, softened caramel candies can be melted and combined as described to create the filling if you prefer a quicker method.

→ Why is it important to cool the bars before cutting?

Cooling allows the caramel and butter mixture to set, preventing the bars from falling apart when sliced.

→ What is the purpose of sprinkling coarse salt on top?

The coarse salt enhances the caramel’s sweetness by adding a contrasting savory note, creating a more complex flavor.

→ How should leftover bars be stored?

Store in an airtight container at room temperature or refrigerate to keep them fresh and maintain texture.