Irresistible Salted Caramel Butter Bars Recipe

Name: Irresistible Salted Caramel Butter Bars Recipe
Prep time: 2 h
Cook time: 1 h
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 lb (2 cups) unsalted butter, room temperature; 1 cup granulated sugar; 1½ cups powdered sugar; 2 tbsp vanilla extract; 4 cups all-purpose flour; 1 (14 oz) bag caramel candies, unwrapped (or 2 cups soft caramel bits); ⅓ cup heavy cream; ½ to 1 tsp coarse sea salt, plus more for sprinkling

by Jannet Lisa

25 de October de 2025

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Salted Caramel Butter Bars are a delightful treat that combines a tender, buttery shortbread crust with a rich, chewy layer of salted caramel. The balance of sweet and salty in every bite makes these bars an irresistible dessert for any occasion. Whether you’re hosting a gathering or just need a sweet pick-me-up, these bars promise to satisfy your cravings.

Why You’ll Love This Salted Caramel Butter Bars

These bars are not just about flavor; they are also about texture and ease. Enjoy the following benefits:

Simple to prepare, making them a great choice for baking beginners.
A perfect blend of sweet and salty, satisfying all taste buds.
They make for excellent gifts or party treats.
Versatile, you can customize them with nuts or chocolate.
They can be made ahead of time, perfect for meal prep.
Each bar is a decadent salted caramel treat, loved by many.

With a short prep and cooking time, you can whip up a batch of these salted caramel dessert bars in no time. Plus, they fit the American cuisine style and are vegetarian-friendly!

Ingredients for Salted Caramel Butter Bars

Gather these items:

1 lb (2 cups) unsalted butter, room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tbsp vanilla extract
4 cups all-purpose flour
1 (14 oz) bag caramel candies, unwrapped (or 2 cups soft caramel bits)
⅓ cup heavy cream
½ to 1 tsp coarse sea salt, plus more for sprinkling

How to Make Salted Caramel Butter Bars Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a large bowl, combine 1 lb unsalted butter, 1 cup granulated sugar, 1½ cups powdered sugar, 2 tbsp vanilla extract, and 4 cups all-purpose flour. Mix until crumbly. Reserve 1 cup of this mixture for the crumb topping; chill. Press the remaining mixture firmly into the prepared pan. Par-bake for 15-20 minutes until lightly golden. Cool slightly, keeping the oven on.
Step 2: In a heavy-bottomed saucepan, combine 1 (14 oz) bag caramel candies and ⅓ cup heavy cream. Melt over medium-low heat, stirring constantly, until the caramel is completely smooth. Remove from heat and stir in ½ to 1 tsp coarse sea salt until combined.
Step 3: Pour the warm caramel filling evenly over the par-baked shortbread crust. Sprinkle the reserved chilled crumb topping evenly over the caramel layer. Return the pan to the 350°F (175°C) oven and bake for an additional 20-25 minutes, or until the crumb topping is golden brown and the caramel is bubbling gently around the edges. The caramel will still be slightly soft in the center.
Step 4: Remove the pan from the oven and place it on a wire rack to cool completely at room temperature for at least 2-3 hours. For the cleanest cuts, chill the bars in the refrigerator for an additional 1-2 hours. Use the parchment paper overhang to lift the entire slab onto a cutting board. Slice into 24 desired bars using a sharp, warm knife, wiping it clean between cuts. Sprinkle a few extra flakes of sea salt over the top before serving. Store in an airtight container at room temperature for 3-4 days or refrigerated for up to 1 week. Can be frozen for 2-3 months.

Pro Tips for the Best Salted Caramel Butter Bars

Keep these in mind:

Ensure all ingredients are at room temperature for better mixing.
Use a sharp knife for clean cuts.
Store in an airtight container to maintain freshness.
For an extra twist, try adding nuts or chocolate to the caramel layer.

Best Ways to Serve Salted Caramel Butter Bars

These bars are perfect on their own, but you can also:

Serve with a scoop of vanilla ice cream for a delightful dessert.
Pair with a cup of coffee for an afternoon treat.
Top with chocolate drizzle for added sweetness.

How to Store and Reheat Salted Caramel Butter Bars

To keep your bars fresh, store them in an airtight container at room temperature for 3-4 days. They can also be refrigerated for up to a week or frozen for 2-3 months. When ready to enjoy, simply thaw at room temperature or warm slightly in the microwave.

Frequently Asked Questions About Salted Caramel Butter Bars

What’s the secret to perfect Salted Caramel Butter Bars?

The secret lies in ensuring your caramel is perfectly melted and that you don’t overbake the bars. This will keep them chewy and soft, making them the ideal chewy salted caramel bars.

Can I make Salted Caramel Butter Bars ahead of time?

Absolutely! These bars can be made a day in advance and stored in the refrigerator. This can enhance their flavor and makes them a great option for meal prep or parties.

How do I avoid common mistakes with Salted Caramel Butter Bars?

One common mistake is not allowing the bars to cool completely before cutting. For the best results, let them cool at room temperature for a few hours and chill them before slicing for clean edges.

Variations of Salted Caramel Butter Bars You Can Try

Feel free to mix things up with these variations:

Try adding nuts like pecans or walnuts for added crunch.
Incorporate dark chocolate chips for a gourmet touch.
Make no-bake salted caramel butter bars by using a pre-made crust for a quicker treat.

Irresistible Salted Caramel Butter Bars Recipe - Salted Caramel Butter Bars - additional detail

For more delicious dessert ideas, check out our desserts category. If you’re looking for a tasty breakfast option, try our Blueberry Cottage Cheese Bake. You might also enjoy our Creamy Garlic Shrimp Recipe for a delightful dinner.

For more information on the health benefits of salted caramel, you can visit Healthline.

Irresistible Salted Caramel Butter Bars Recipe

Author: Jannet Lisa
Total Time: 5 hours 10 minutes
Yield: 24 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Salted Caramel Butter Bars offer a delightful symphony of sweet and salty, combining a tender, buttery shortbread crust with a thick, chewy layer of rich salted caramel, topped with a delicate sprinkle of sea salt.

Ingredients

Scale

1 lb (2 cups) unsalted butter, room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tbsp vanilla extract
4 cups all-purpose flour
1 (14 oz) bag caramel candies, unwrapped (or 2 cups soft caramel bits)
⅓ cup heavy cream
½ to 1 tsp coarse sea salt, plus more for sprinkling

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a large bowl, combine 1 lb unsalted butter, 1 cup granulated sugar, 1½ cups powdered sugar, 2 tbsp vanilla extract, and 4 cups all-purpose flour. Mix until crumbly. Reserve 1 cup of this mixture for the crumb topping; chill. Press the remaining mixture firmly into the prepared pan. Par-bake for 15-20 minutes until lightly golden. Cool slightly, keeping the oven on.
In a heavy-bottomed saucepan, combine 1 (14 oz) bag caramel candies and ⅓ cup heavy cream. Melt over medium-low heat, stirring constantly, until the caramel is completely smooth. Remove from heat and stir in ½ to 1 tsp coarse sea salt until combined.
Pour the warm caramel filling evenly over the par-baked shortbread crust. Sprinkle the reserved chilled crumb topping evenly over the caramel layer. Return the pan to the 350°F (175°C) oven and bake for an additional 20-25 minutes, or until the crumb topping is beautifully golden brown and the caramel is bubbling gently around the edges. The caramel will still be slightly soft in the center.
Remove the pan from the oven and place it on a wire rack to cool completely at room temperature for at least 2-3 hours. For the cleanest cuts and best set, chill the bars in the refrigerator for an additional 1-2 hours. Use the parchment paper overhang to lift the entire slab onto a cutting board. Slice into 24 desired bars using a sharp, warm knife, wiping it clean between cuts. Sprinkle a few extra flakes of sea salt over the top of each bar before serving. Store in an airtight container at room temperature for 3-4 days or refrigerated for up to 1 week. Can be frozen for 2-3 months.