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.
Notes
- 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.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Salted Caramel Butter Bars, Dessert, Sweet Treats, Baking