Irresistible Salted Caramel Butter Bars

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Irresistible Salted Caramel Butter Bars

If there’s one dessert that never fails to disappear within minutes at our house, it’s these Salted Caramel Butter Bars. I first made them on a whim during a hectic week when I needed something indulgent but fuss-free for a last-minute playdate. The buttery shortbread base, rich caramel center, and golden crumbly topping made with love (and a generous sprinkle of sea salt) was just what we needed. Let’s just say the pan didn’t survive the afternoon!

There’s something magical about the balance of sweet and salty, especially when it’s wrapped in a soft, buttery bite that practically melts in your mouth. These bars have now earned their place in our family’s go-to recipe rotation—especially when we’re craving something cozy but crave-worthy. My kids ask for them by name, my husband sneaks bites from the fridge, and I always make a double batch to freeze for unexpected guests or spontaneous treats.

What I really love is how simple they are to whip up. No fancy equipment, no complicated techniques—just a few pantry staples, a little patience, and the reward is a batch of gooey, golden bars that taste like something straight out of a bakery.

Whether you’re bringing them to a potluck, surprising your neighbors, or just treating yourself after bedtime stories, these Salted Caramel Butter Bars bring joy to every bite. And judging by the smiles in my house, you’re going to want to keep this recipe close.

Questions I Often Get Asked About This Recipe

Can I use store-bought caramel sauce?
Yes! A high-quality store-bought caramel sauce works beautifully if you’re in a rush. Just make sure it’s thick and not too runny.

Can I freeze these bars?
Absolutely. Once cooled and cut, wrap them in parchment and store in an airtight container in the freezer for up to 2 months.

Do I have to use sea salt on top?
You don’t have to, but that little sprinkle of flaky sea salt really balances the sweetness and gives these bars their signature flavor.

Can I make them gluten-free?
Yes, just use a gluten-free all-purpose flour blend in place of regular flour. Be sure it’s a 1:1 substitution mix.

How long do they keep?
They stay fresh in an airtight container at room temperature for 3–4 days, or up to a week in the fridge.

What You Need to Make Irresistible Salted Caramel Butter Bars

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2/3 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (11 oz) bag soft caramel candies, unwrapped

1/4 cup heavy cream

1/2 teaspoon sea salt, plus more for topping

Tools & Equipment:

8×8-inch baking dish

Mixing bowls

Electric mixer (optional, but helpful)

Parchment paper

Saucepan for caramel

How to Make Irresistible Salted Caramel Butter Bars

Preheat the oven to 350°F (175°C). Line your 8×8 baking dish with parchment paper, leaving some overhang for easy lifting later.

Make the crust and topping: In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add the vanilla, then mix in the flour and salt until a crumbly dough forms.

Create the base: Press two-thirds of the dough evenly into the prepared pan. Set the remaining third aside for the topping.

Bake the base: Bake for 15 minutes, or until lightly golden. Remove and let cool slightly.

Make the caramel filling: In a saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth. Stir in 1/2 teaspoon sea salt.

Assemble the bars: Pour the warm caramel over the baked crust. Crumble the remaining dough over the top.

Bake again: Return to the oven for another 20–25 minutes, until the top is golden and bubbly.

Finish and cool: Let cool completely, then sprinkle with flaky sea salt. For clean cuts, chill in the fridge before slicing into bars.

Tips for Making the Best Salted Caramel Butter Bars

Soften your butter to room temp before you start—it’ll make mixing much easier.

Use parchment paper for easy lifting and clean edges when slicing.

Don’t overbake the second time—take them out when the top is just golden to keep the middle gooey.

For a shortcut, use a jar of high-quality caramel sauce and skip the melting step.

Chill before cutting for those clean, bakery-style square edges.

Add chocolate chips to the top dough layer for a caramel-chocolate twist!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Made these for a school bake sale and they were the first thing to go! So easy and SO delicious.” – Jessica M.

⭐️⭐️⭐️⭐️⭐️ “My kids devoured these in one sitting. I’m making a double batch next time!” – Rachel B.

⭐️⭐️⭐️⭐️ “I used pre-made caramel and it still turned out amazing. Might try dark chocolate chips on top next time!” – Amanda F.

⭐️⭐️⭐️⭐️⭐️ “That little sprinkle of sea salt makes all the difference. My new favorite treat!” – Kelly S.

⭐️⭐️⭐️⭐️ “A bit sweet for me, but perfect with a cup of strong coffee. Will reduce caramel slightly next time.” – Lindsey T.

Printable Recipe

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