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Salted Caramel Butter Bars

These Salted Caramel Butter Bars offer a delightful combination of sweet and salty flavors, creating a rich, indulgent treat that's easy to make and perfect for sharing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base and topping
  • 1 pound unsalted butter, at room temperature Ensure butter is truly at room temperature for creamiest texture.
  • 1 cup granulated sugar
  • 1.5 cups powdered sugar
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour
  • ½ to 1 teaspoon coarse sea salt Adjust to taste, or use flaked sea salt for a fancier touch.
For the caramel layer
  • 14 oz caramel candies, unwrapped (or 2 cups soft caramel bits) You can use alternate brands of soft caramel.
  • ⅓ cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a 9x13-inch baking pan with parchment paper, letting the edges hang over the sides.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
  3. Fold in the vanilla extract.
  4. Gradually mix in the flour until you achieve a thick, creamy dough.
  5. Press half to two-thirds of the dough into the prepared pan, and reserve the rest for topping.
Baking the Base
  1. Bake the crust for 20 minutes, until golden.
Making the Caramel Layer
  1. Melt the caramel candies and heavy cream in a saucepan over low heat until smooth.
Assembling the Bars
  1. Pour the caramel mixture over the baked crust and sprinkle with coarse sea salt.
  2. Crumble the reserved dough over the caramel.
  3. Return to oven and bake for another 25-30 minutes, until the topping is set and golden brown.
Cooling and Serving
  1. Let the bars cool completely before slicing. Chill in the refrigerator for cleaner slices if desired.

Notes

These bars can be served with coffee or tea. Store in an airtight container for up to a week at room temperature, or refrigerate for longer freshness. They can be frozen for up to three months.