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
Scale
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.
