Description
Salted Caramel Butter Bars – Indulgent caramel bars with a buttery crust, perfect for a quick and comforting crowd-pleasing treat.
Ingredients
Scale
- 1 pound (454g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1½ cups (180g) powdered sugar
- 1 tablespoon vanilla extract
- 4 cups (500g) all-purpose flour
- ½ teaspoon fine sea salt
- 14 ounces (396g) soft caramel candies, unwrapped
- ⅓ cup (80ml) heavy cream
- ½–1 teaspoon flaky sea salt (like Maldon), plus more for topping
Instructions
- Step 1: Prepare the Pan and Oven Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, allowing excess to hang over the sides to create handles for easy removal later. Lightly spray the parchment with cooking spray. This preparation ensures your Salted Caramel Butter Bars will release cleanly without sticking.
- Step 2: Make the Butter Base In a large bowl, beat the room-temperature butter until smooth and creamy, about 1 minute. Add both granulated and powdered sugars, then beat on medium speed until light and fluffy, approximately 2-3 minutes. Don’t rush this step—proper aeration creates the perfect texture. Scrape down the sides of the bowl, add vanilla extract, and beat until incorporated. In a separate bowl, whisk together flour and fine sea salt, then gradually add to the butter mixture on low speed until just combined. The dough will be somewhat crumbly but should hold together when pressed.
- Step 3: Form the Base Layer Press approximately two-thirds of the dough into the prepared pan, creating an even layer about ¼-inch thick. Use the bottom of a measuring cup to create a smooth, firmly packed surface. This ensures your caramel doesn’t seep through to the bottom. Refrigerate the pan while preparing the caramel filling, and set aside the remaining dough for the topping.
- Step 4: Prepare the Caramel Filling In a medium saucepan over medium-low heat, combine the unwrapped caramels and heavy cream. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and stir in ½ teaspoon of flaky sea salt. The salt will partially dissolve, distributing salty notes throughout your Salted Caramel Butter Bars.
- Step 5: Assemble and Bake Remove the chilled base from the refrigerator. Pour the hot caramel over the crust, spreading it evenly to the edges. Crumble the reserved dough over the caramel layer, allowing some caramel to peek through. Sprinkle additional flaky sea salt over the top. Bake for 25-30 minutes, until the topping is golden brown and the caramel is bubbling at the edges. The contrast between golden crumbs, amber caramel, and white salt crystals creates an irresistible visual appeal.
- Step 6: Cool and Cut Allow the Salted Caramel Butter Bars to cool completely in the pan, at least 2 hours or overnight for clean cuts. Once cooled, use the parchment handles to lift the entire slab from the pan. Cut into squares using a sharp knife, wiping the blade clean between cuts to prevent sticking. For extra-clean cuts, refrigerate for 30 minutes before cutting.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg