Irresistible Salted Caramel Butter Bars
Rich, buttery shortbread layers filled with gooey salted caramel — soft in the center with lightly crisp edges. These bars are pure indulgence!
🛒 Ingredients (9×13-inch pan)
For the Crust & Topping
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
For the Caramel Filling
1 (11–14 oz) bag soft caramels, unwrapped
⅓ cup heavy cream
½ teaspoon sea salt (plus extra flaky salt for topping)
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 325°F (160°C).
Line a 9×13-inch baking pan with parchment paper (leave overhang for easy lifting).
2️⃣ Make the Dough
In a large bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
Mix in vanilla.
Gradually add flour and salt.
Mix just until combined (dough will be soft).
3️⃣ Form the Bottom Crust
Press about ⅔ of the dough evenly into the bottom of the prepared pan.
Bake for 15 minutes, until lightly golden.
4️⃣ Make the Caramel
While crust bakes, combine unwrapped caramels and heavy cream in a saucepan over low heat.
Stir continuously until melted and smooth.
Remove from heat and stir in sea salt.
5️⃣ Assemble
Pour warm caramel evenly over the baked crust.
Crumble remaining dough over the top (it won’t fully cover — that’s perfect).
6️⃣ Bake Again
Return to oven and bake for 20–25 minutes, until top is lightly golden.
7️⃣ Cool & Finish
Allow bars to cool completely in the pan (this helps caramel set).
Sprinkle with flaky sea salt before slicing.
For clean cuts, refrigerate 1 hour before cutting.
🍽️ Serve
Cut into squares and enjoy!
Perfect with coffee or vanilla ice cream.
Irresistible Salted Caramel Butter Bars
