These buttery, golden-brown salted caramel butter bars layer a crumbly shortbread base with thick, gooey caramel and just the right sprinkle of sea salt. They're rich, sweet, and a little bit salty, like biting into a homemade candy bar. I first tasted something similar at a friend's holiday party years ago, and I've been making my own version ever since because they're surprisingly simple to pull together with pantry staples.
If you love easy dessert bars with big flavor, you'll want to bookmark this one alongside my Millionaire Cheesecake and Coffee Toffee Cookies. These bars taste like something from a fancy bakery, but you don't need any special skills to make them at home.
What Are Salted Salted Caramel Butter Bars
Salted Caramel Butter Bars are a three-layer dessert bar featuring a buttery shortbread crust, a smooth caramel center, and a crumbly topping. The sea salt balances the sweetness and brings out the caramel's rich, toffee-like flavor. They're similar to caramel shortbread bars but with a softer, more melt-in-your-mouth texture thanks to the extra butter and powdered sugar in the dough.
These Salted Caramel Butter Bars have been popular in home baking for decades, especially around the holidays. They're the kind of dessert that looks impressive on a platter but comes together quickly with ingredients you probably already have. The combination of sweet and salty makes them hard to resist.
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Salted Caramel Butter Bars Ingredients
Here's what you'll need to make the best Salted Caramel Butter Bars.
See Recipe Card Below This Post For Ingredient Quantities
For the Shortbread Base and Topping:
- Butter: Softened butter creates the tender, crumbly texture that makes these bars so rich. Make sure it's at room temperature so it creams smoothly with the sugars.
- White sugar: Adds sweetness and helps the butter cream into a light, fluffy mixture.
- Powdered sugar: Gives the shortbread a melt-in-your-mouth texture and makes the dough softer and easier to work with.
- Vanilla extract: Adds warmth and enhances the buttery flavor.
- All-purpose flour: Holds the dough together and forms the structure of the crust and topping.
For the Caramel Layer:
- Unwrapped caramels: The base of the gooey caramel layer. You can use a 14 oz bag of individually wrapped caramels or 11 oz of caramel bits to save time.
- Whipping cream: Melts into the caramels to create a smooth, pourable consistency.
- Vanilla extract: Deepens the caramel flavor.
- Coarse sea salt: Sprinkled lightly over the caramel, it balances the sweetness and adds a hint of savory contrast. A little goes a long way, so use a light hand.
How to Make Salted Caramel Butter Bars
Here's how to make these Salted Caramel Butter Bars step by step.
Preheat and prepare: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, letting the edges hang over the sides for easy lifting later. Lightly spray with cooking spray.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, white sugar, and powdered sugar until the mixture is light and fluffy, about 2 to 3 minutes. Add 1 tablespoon of vanilla extract and beat until fully combined.
Add the flour: Gradually mix in the flour, beating on low speed until the dough becomes soft and cohesive. It should hold together when pressed but still feel slightly crumbly.
Press the crust: Press half of the dough into the prepared pan, spreading it evenly across the bottom with your fingers or the back of a spoon. Set the remaining dough aside and place it in the refrigerator to keep it firm.
Bake the crust: Bake the crust in the preheated oven for 15 minutes. It should look set but not browned.
Melt the caramel: While the crust is baking, combine the unwrapped caramels, whipping cream, and ½ teaspoon of vanilla extract in a microwave-safe bowl. Microwave for 1 minute, then stir until the mixture is smooth and fully melted. If needed, microwave in additional 15-second intervals until completely smooth.
Pour and salt: Once the crust is done baking, immediately pour the melted caramel mixture evenly over the hot crust. Lightly sprinkle coarse sea salt over the caramel layer. Be cautious here: a light dusting is all you need. Over-salting can overpower the sweetness.
Add the topping: Remove the reserved dough from the refrigerator and crumble it over the caramel layer, breaking it into small, uneven pieces. You don't need to cover every inch; the rustic look is part of the charm.
Bake again: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the caramel layer is bubbly and the topping looks firm and lightly golden.
Cool completely: Let the bars cool completely in the pan before cutting into squares. This step is important because it allows the caramel to set and makes slicing much easier.
Substitutions and Variations
You can customize these Salted Caramel Butter Bars to suit your pantry or preferences.
Caramels: If you don't have wrapped caramels, use store-bought caramel bits or make your own caramel sauce. Homemade caramel will give you a richer, more complex flavor.
Whipping cream: Heavy cream or half-and-half work just as well. Avoid milk, as it won't create the same smooth, thick consistency.
Sea salt: If you don't have coarse sea salt, flaky sea salt or even regular table salt will work. Just use a lighter hand with table salt since it's finer and saltier.
Flour: You can swap in half whole wheat flour for a slightly nuttier flavor, though the texture will be a bit denser.
Add-ins: Stir mini chocolate chips, chopped pecans, or toffee bits into the caramel layer for extra texture and flavor.
Equipment For Salted Caramel Butter Bars
Here's the basic equipment for making these salted caramel shortbread bars:
- 9×13-inch baking pan: The standard size for bar recipes.
- Parchment paper or aluminum foil: Makes lifting and slicing the bars easier.
- Microwave-safe bowl: For melting the caramel mixture quickly.
- Electric mixer or hand mixer: Creams the butter and sugars faster and more evenly than mixing by hand.
- Cooking spray: Prevents sticking and makes cleanup easier.
Storage Tips
Store these salted caramel butter bars in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them in the refrigerator so the caramel doesn't get too soft. They'll last up to 2 weeks in the fridge.
For longer storage, freeze the bars in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Serving Suggestions
These buttery salted caramel dessert bars are perfect on their own, but here are a few ways to serve them:
- With coffee or tea: The rich caramel pairs beautifully with a strong cup of coffee or a warm mug of chai.
- Topped with ice cream: Serve a warm bar with a scoop of vanilla ice cream for an indulgent dessert.
- On a dessert platter: Slice them into small squares and arrange them alongside Starbucks Lime Frosted Coconut Bars and Spiced Molasses Gingerbread Muffins for a holiday spread.
- With a drizzle of chocolate: Melt some dark chocolate and drizzle it over the cooled bars for extra decadence.
Expert Tips
Don't skip the cooling step. Letting the bars cool completely helps the caramel set and makes cutting clean, even squares much easier. If you try to cut them while they're still warm, the caramel will ooze everywhere.
Use room-temperature butter. Softened butter creams more easily with the sugars and creates a lighter, fluffier dough. If your butter is too cold, it won't blend well, and if it's too soft, the dough will be greasy.
Go easy on the salt. A light sprinkle is all you need. The sea salt is meant to enhance the caramel, not overpower it. Start with less than you think you need; you can always add a tiny bit more.
FAQ
How do you make salted caramel butter bars?
You make salted caramel butter bars by pressing half of a buttery shortbread dough into a pan and baking it for 15 minutes. Then you pour a melted caramel mixture over the hot crust, sprinkle it with sea salt, crumble the remaining dough on top, and bake for another 25 to 30 minutes. Once cooled, cut into squares. My favorite trick is to refrigerate the reserved dough so it crumbles easily without falling apart.
What is the secret to making perfect salted caramel bars?
The secret is using just the right amount of sea salt and letting the bars cool completely before slicing. Too much salt makes them taste savory instead of sweet, and cutting them too soon causes the caramel to ooze and makes a mess. Softened butter and powdered sugar also help create that tender, melt-in-your-mouth shortbread texture. Willie taught me to always taste the caramel before pouring it to make sure the salt balance is just right.
Can you freeze salted caramel butter bars?
Yes, you can freeze salted caramel butter bars for up to 3 months. Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag with parchment paper between the layers to prevent sticking. Thaw at room temperature for about 30 minutes before serving. They taste just as good as fresh.
How long do salted caramel butter bars last?
These bars last up to 5 days at room temperature in an airtight container, or up to 2 weeks in the refrigerator. The caramel can soften in warm kitchens, so I usually keep mine in the fridge during the summer. They also freeze beautifully for up to 3 months, so you can make a double batch and save some for later.
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Pairing
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Salted Caramel Butter Bars
Ingredients
Method
- Preheat your oven to 325°F (163°C). Line a 9x13 inch baking dish with parchment paper or aluminum foil and lightly spray with cooking spray.
- In a large mixing bowl, cream together the softened butter, white sugar, and powdered sugar until smooth. Add the vanilla extract and mix until well combined. Stir in the all-purpose flour until the mixture forms a soft dough.
- Press half of the dough into the bottom of the prepared 9x13 dish. Place the remaining dough in the refrigerator.
- Bake the crust in the preheated oven for 15 minutes.
- While the crust is baking, place the unwrapped caramels, heavy whipping cream, and vanilla extract in a microwave-safe bowl. Heat the mixture in the microwave for 1 minute, then stir until smooth.
- Remove the pan from the oven. Pour the melted caramel mixture evenly over the hot crust. Sprinkle a small amount of coarse sea salt over the caramel layer-don't use all of it; just a light sprinkling is enough.
- Take the remaining dough from the refrigerator and crumble it evenly over the caramel layer. Bake the bars in the oven for another 25-30 minutes, until the top is firm and the filling is bubbly.
- Allow the bars to cool completely before cutting into squares.
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