Salted Caramel Butter Bars are a dessert dream come true. You’ll love their perfect balance of flavors—the sweet caramel contrasted by a hint of sea salt, all wrapped in a soft, buttery crust. They’re easy to make, require simple pantry ingredients, and taste like something straight from a bakery. Perfect for parties, holidays, or anytime you need a little indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Granulated sugar
Brown sugar
Vanilla extract
All-purpose flour
Salt
Caramel sauce (store-bought or homemade)
Sea salt flakes
Directions
Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Press about two-thirds of the dough evenly into the prepared pan to form the bottom crust.
Bake for 20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Spread the caramel sauce evenly over the baked crust.
Crumble the remaining dough over the top of the caramel layer.
Sprinkle lightly with sea salt.
Bake for another 25–30 minutes, or until the top is golden brown and set.
Cool completely before cutting into bars. The caramel will firm up as it cools.
Servings and timing
Serves: 16 bars Prep time: 15 minutes Cook time: 50 minutes Cooling time: 1 hour Total time: about 2 hours
Variations
Chocolate Drizzle: Drizzle melted dark or milk chocolate over cooled bars for a gourmet touch.
Nutty Twist: Add chopped pecans or walnuts to the caramel layer for crunch.
Espresso Caramel Bars: Mix 1 teaspoon of instant espresso powder into the caramel for a coffee-flavored kick.
Brown Butter Version: Brown the butter before making the dough for a deeper, nutty flavor.
Mini Bars: Bake in an 8×8-inch pan for thicker, smaller portions—adjust bake time slightly.
Storage/Reheating
Store cooled bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slightly in the microwave for 10–15 seconds to soften the caramel. For longer storage, freeze the bars for up to 3 months—thaw overnight in the refrigerator before serving.
FAQs
Can I use homemade caramel sauce?
Yes, homemade caramel adds a richer flavor. Just make sure it’s thick enough to spread and not runny.
What type of salt should I use?
Flaky sea salt works best—it adds crunch and a balanced salty finish.
Can I use salted butter?
Yes, but reduce or omit the added salt in the dough to avoid over-salting.
How do I keep the caramel from oozing out?
Let the bars cool completely before slicing to allow the caramel to set.
Can I make these bars ahead of time?
Absolutely! They keep well and taste even better the next day as the flavors meld.
Can I double the recipe?
Yes, just bake it in two pans or a large sheet pan. Adjust baking time slightly as needed.
What if my caramel layer is too thin?
Add more caramel sauce, or mix in soft caramels melted with a little cream for extra thickness.
Can I use store-bought caramel candies?
Yes, melt soft caramels with 2 tablespoons of heavy cream to create a smooth filling.
Why is my crust crumbly?
Make sure the butter is fully softened and mixed evenly into the dough for the right texture.
Can I add chocolate chips?
Definitely! Sprinkle mini chocolate chips between the caramel and top crust for extra richness.
Conclusion
Salted Caramel Butter Bars are the perfect balance of buttery richness and sweet-salty indulgence. With their tender shortbread crust and luscious caramel center, these bars are sure to impress at any gathering—or satisfy your sweet tooth any time of day. Simple, elegant, and incredibly delicious, they’re a must-try dessert that’s as beautiful as it is crave-worthy.
Rich, buttery, and indulgent Salted Caramel Butter Bars feature layers of golden shortbread and luscious caramel filling, topped with a touch of sea salt for the perfect sweet-salty balance. These melt-in-your-mouth bars are bakery-quality yet simple to make at home.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
¾ cup brown sugar, packed
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1 ½ cups caramel sauce (store-bought or homemade)
½ teaspoon flaky sea salt, for sprinkling
Instructions
Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the vanilla extract until combined.
Gradually add flour and salt, mixing until a soft dough forms.
Press about two-thirds of the dough evenly into the bottom of the prepared pan.
Bake for 20 minutes, or until lightly golden. Remove and let cool slightly.
Spread the caramel sauce evenly over the baked crust.
Crumble the remaining dough over the caramel layer.
Sprinkle with flaky sea salt.
Bake for another 25–30 minutes, until the top is golden brown and set.
Cool completely before slicing. The caramel will firm up as it cools.
Notes
Use high-quality caramel for the best flavor and texture.Let bars cool fully before cutting to prevent caramel from oozing.Flaky sea salt adds the perfect touch—avoid fine table salt.Store at room temperature for 3 days or refrigerate for up to a week.Reheat briefly in the microwave for soft, gooey caramel.
