These salted caramel butter bars feature a rich buttery shortbread crust, a smooth homemade caramel filling, and a crumbly buttery topping finished with flaky sea salt. Perfect for holidays, parties, or an indulgent dessert.
Salted Caramel Butter Bars
If you’re looking for a dessert that combines the richness of buttery shortbread with the irresistible sweetness of caramel, these salted caramel butter bars are the answer. With layers of tender cookie dough, silky caramel, and a touch of flaky sea salt, every bite offers the perfect balance of sweet and salty flavors.
These bars are easy to make, travel well, and are guaranteed to impress at bake sales, family gatherings, and holiday celebrations.
Why You’ll Love This Recipe
- Rich buttery flavor
- Soft and chewy texture
- Sweet and salty balance
- Easy to prepare ahead of time
- Perfect for sharing
- Freezes beautifully
Prep Time and Bake Time
- Prep Time: 20 minutes
- Bake Time: 35–40 minutes
- Cooling Time: 2 hours
- Total Time: Approximately 3 hours
- Yield: 16 bars
Ingredients
For the Butter Bar Dough
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2½ cups (315g) all-purpose flour
- ½ teaspoon salt
For the Salted Caramel Filling
- 1 package (11 ounces/311g) soft caramel candies, unwrapped
- ⅓ cup (80ml) heavy cream
- ½ teaspoon vanilla extract
For the Topping
- 1 teaspoon flaky sea salt, or to taste
Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Electric mixer
- Medium saucepan
- Mixing bowls
- Spatula
Step-by-Step Directions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Lightly grease the parchment paper.
Step 2: Make the Dough
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add:
- Vanilla extract
- Eggs
Mix until fully incorporated.
Step 3: Add Dry Ingredients
Gradually add the flour and salt.
Mix on low speed just until a soft dough forms. Avoid overmixing.
The dough will be thick and buttery.
Step 4: Create the Bottom Layer
Press about two-thirds of the dough evenly into the prepared baking pan.
Use an offset spatula or the back of a spoon to smooth the surface.
Step 5: Bake the Crust
Bake for 15 minutes.
The crust should appear lightly set but not fully browned.
Remove from the oven and place on a wire rack while preparing the caramel.
Step 6: Make the Salted Caramel Filling
In a medium saucepan over low heat, combine:
- Soft caramel candies
- Heavy cream
Stir continuously until the caramel is completely melted and smooth.
Remove from heat and stir in the vanilla extract.
Allow the caramel to cool for about 2 minutes.
Step 7: Add the Caramel Layer
Pour the warm caramel evenly over the partially baked crust.
Use a spatula to spread it into a smooth layer.
Work gently to avoid disturbing the crust.
Step 8: Add the Top Layer
Take the remaining dough and drop small spoonfuls over the caramel layer.
Do not spread completely. Leaving small gaps allows the caramel to peek through and creates a beautiful finished appearance.
Step 9: Final Bake
Return the pan to the oven.
Bake for 20–25 minutes, or until the top is lightly golden brown.
The center may still appear slightly soft, which is normal.
Step 10: Add the Sea Salt
Remove the bars from the oven.
Immediately sprinkle flaky sea salt evenly over the top.
The residual heat helps the salt adhere to the surface.
Step 11: Cool Completely
Allow the bars to cool in the pan for about 1 hour.
Transfer to the refrigerator for another hour to fully set the caramel layer.
Step 12: Slice and Serve
Using the parchment paper overhang, lift the bars from the pan.
Place on a cutting board and slice into squares or rectangles.
For clean cuts, wipe the knife between slices.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Allow bars to sit at room temperature for 10–15 minutes before serving for the best texture.
Freezer
Wrap individual bars tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Tips for Success
- Use softened butter for a smooth dough.
- Do not overbake; the bars continue setting as they cool.
- Flaky sea salt provides the best texture and flavor contrast.
- Refrigerating before slicing helps create neat, clean edges.
- For extra richness, use homemade caramel sauce instead of melted candies.
Variations
Chocolate Salted Caramel Bars
Sprinkle 1 cup chocolate chips over the caramel before adding the top dough layer.
Nutty Caramel Bars
Add ½ cup chopped pecans or walnuts to the caramel filling.
Espresso Caramel Bars
Mix 1 teaspoon espresso powder into the caramel for a subtle coffee flavor.
Final Thoughts
These salted caramel butter bars are the ultimate sweet-and-salty dessert. The buttery cookie layers, luscious caramel center, and flaky sea salt topping create a bakery-style treat that is both elegant and comforting. Whether served at a holiday gathering or enjoyed with an afternoon coffee, these bars are sure to become a favorite recipe you’ll make again and again.