If you have a sweet tooth and love the perfect balance of rich, buttery goodness with just the right touch of salty caramel, then this Decadent Salted Caramel Butter Bars Recipe will become your new obsession. Imagine layers of soft, buttery crust topped with a luscious salted caramel filling and finished with a delicate crumble—it’s the kind of dessert that feels both cozy and indulgent, ideal for sharing with friends or treating yourself on a quiet afternoon. This recipe brings together simple ingredients in a way that creates something truly spectacular and unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, coming together to create that ideal harmony of flavor and texture. The ingredients are straightforward but absolutely essential for achieving the perfect Decadent Salted Caramel Butter Bars Recipe that melts in your mouth.
- Unsalted butter (1 pound, softened): Provides a rich, creamy base for both crust and topping, giving these bars their tender texture.
- Granulated sugar (1 cup): Adds sweetness and helps create a light, fluffy crust when creamed with butter.
- Powdered sugar (1½ cups): Enhances the smoothness of the dough and gives an extra delicate sweetness.
- Vanilla extract (1 tablespoon): Lifts the flavor with a warm, aromatic note that complements the caramel.
- All-purpose flour (4 cups): The structure giver, turning the buttery mixture into a soft yet sturdy crust and topping.
- Caramel candies (11 oz, unwrapped): The star of the show—melts into a rich, sticky layer that makes each bite irresistible.
- Heavy cream (â…“ cup): Makes the caramel filling silky and smooth, preventing it from being too thick or cloying.
- Sea salt (½ teaspoon): Adds the perfect salty contrast that balances the sweetness and deepens the overall flavor.
- Optional flaky sea salt for sprinkling: For that extra pop of crunch and salty sparkle on top.
How to Make Decadent Salted Caramel Butter Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (165°C) and lining a 9×13-inch baking pan with parchment paper. This ensures an easy cleanup and prevents the bars from sticking. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy—this is where the magic begins. Adding the vanilla extract infuses the dough with a beautiful aromatic layer. Slowly incorporate the flour until a soft dough forms. Press two-thirds of this dough evenly into the pan and bake for 20 minutes. This forms the buttery, tender base every bite will rest on.
Step 2: Make the Caramel Layer
While the crust bakes, melt the caramel candies together with the heavy cream in a saucepan over low heat. Stir constantly to prevent burning and to achieve a smooth, silky caramel. Mixing in the sea salt here is essential to highlight that irresistible salted caramel flavor. Once your crust is slightly cooled, pour the luscious caramel over the entire surface and spread it evenly. Let it sit for 5 minutes so it can set just a little before moving on.
Step 3: Add the Crumble Topping and Bake
Take the reserved dough and crumble it over the caramel layer. This crumbly top adds texture and a beautiful golden finish. Bake for an additional 25 to 30 minutes until the topping turns a light golden brown. The aroma filling your kitchen at this point is pure heaven. Allow the bars to cool completely and then sprinkle the top with flaky sea salt for a final, delightful crunch. For best results, refrigerate the bars for at least an hour before slicing to ensure clean cuts and a luscious texture.
How to Serve Decadent Salted Caramel Butter Bars Recipe
Garnishes
Sprinkling flaky sea salt on top just before serving enhances the bars’ flavor beautifully, providing that perfect salty crunch against the sweet caramel. For an added touch, you could drizzle some melted dark chocolate or sprinkle finely chopped toasted nuts like pecans or almonds to introduce a delightful crunch and extra sophistication.
Side Dishes
These bars are rich and indulgent enough to stand on their own, but if you want to turn them into a luscious dessert platter, serve alongside fresh whipped cream or a scoop of vanilla bean ice cream. A cup of strong coffee or a glass of cold milk will also complement the sweetness and round out the experience.
Creative Ways to Present
Present these bars on a rustic wooden board sprinkled with caramel sauce swirls and a few flowers or edible gold leaf flakes for a chic look. You can also cut them into bite-sized squares and serve them on colorful paper liners for a party or festive gathering. Another fun idea is to sandwich a layer of softened buttercream between two of these bars for a stunning layered treat.
Make Ahead and Storage
Storing Leftovers
Leftover Decadent Salted Caramel Butter Bars Recipe bars can be stored in an airtight container in the refrigerator for up to a week. Keeping them chilled helps maintain the caramel’s perfect texture and prevents the buttery crust from becoming soggy.
Freezing
These bars freeze beautifully! Simply wrap them tightly in plastic wrap, then place in a freezer-safe container or bag. They will keep for up to three months. When ready to enjoy, thaw them in the refrigerator overnight to preserve their luscious texture.
Reheating
If you prefer your bars warm, gently reheat them in a low oven (about 300°F / 150°C) for 5–10 minutes. This will soften the caramel and bring out the fresh-baked aroma without compromising the structure. Avoid microwaving as it can make the texture gummy.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for this recipe so you can control the saltiness precisely. Using salted butter may make the bars overly salty, especially with the added sea salt in the caramel layer.
What kind of caramel candies work best?
Look for good quality, creamy caramel candies that melt smoothly such as Kraft caramels or store brands that don’t include fillers. Avoid caramels with a hard texture or artificial flavors for the best results.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. However, some blends may alter the texture slightly, so choose one recommended for baking to ensure the best outcome.
How do I know when the bars are fully baked?
The top should turn a light golden brown and the caramel layer will be set but still soft. It’s important not to overbake or the bars may dry out or the caramel can harden too much.
Can these bars be cut into larger pieces?
Absolutely! While the recipe yields 24 small bars, you can cut them into larger squares or rectangles to suit your preference. Just take care to refrigerate first to make slicing neater.
Final Thoughts
I can honestly say this Decadent Salted Caramel Butter Bars Recipe is a genuine crowd-pleaser that brings joy with every bite. The balance of buttery crust, sweet and salty caramel, and crumbly topping is pure comfort food at its finest. Whether you’re baking for a special occasion or just craving a sweet indulgence, these bars are guaranteed to satisfy. So grab your ingredients and give this recipe a try—I promise it’ll be a new favorite in your baking repertoire!
Print
Decadent Salted Caramel Butter Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus 1 hour chilling
- Yield: 24 small bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Decadent Salted Caramel Butter Bars feature a rich buttery crust layered with smooth salted caramel, topped with a crumbly dough and finished with a sprinkle of flaky sea salt. Perfectly balanced between sweet and salty, these bars are a delightful treat for any occasion.
Ingredients
For the crust and topping:
- 1 pound (2 cups) unsalted butter, softened
- 1 cup granulated sugar
- 1½ cups powdered sugar
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
For the caramel layer:
- 1 (11 oz) bag caramel candies, unwrapped
- â…“ cup heavy cream
- ½ teaspoon sea salt
- Optional: flaky sea salt for sprinkling on top
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the vanilla extract. Gradually add the all-purpose flour and mix until a soft dough forms.
- Form the crust: Press half to two-thirds of the dough evenly into the prepared baking pan to create the base crust.
- Bake the crust: Bake the crust in the preheated oven for 20 minutes. Remove from the oven and allow it to cool slightly.
- Melt caramel layer: While the crust is baking, melt the unwrapped caramel candies together with the heavy cream in a saucepan over low heat. Stir constantly until the mixture is smooth and creamy. Stir in the sea salt to lightly season the caramel.
- Add caramel layer: Pour the warm salted caramel evenly over the slightly cooled crust in the pan. Spread it out gently to cover the base. Let it sit for 5 minutes to set slightly.
- Add topping: Crumble the reserved dough over the top of the caramel layer evenly, creating a crumbly topping.
- Bake the bars: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the topping turns light golden brown.
- Cool and finish: Remove from the oven and allow the bars to cool completely in the pan. Once cool, sprinkle with optional flaky sea salt on top for extra texture and flavor.
- Chill and serve: Refrigerate the bars for at least 1 hour before slicing into 24 small bars for serving. This helps the layers set for clean slices.
Notes
- Use high-quality caramel candies for the best flavor and smooth texture.
- Allow bars to cool and refrigerate fully before slicing to maintain shape and prevent melting caramel.
- Flaky sea salt on top enhances the salted caramel flavor but can be omitted if preferred.
- Ensure the oven temperature is accurate for even baking and browning.
- Storage: Keep bars refrigerated in an airtight container for up to one week.
