Classic Salted Caramel Butter Bars

I wasn’t expecting a bake sale to lead to an impromptu baking marathon, but that’s exactly what happened when my neighbor Jill showed up at my door one Tuesday afternoon, flour on her cheek and caramel sauce streaked across her wrist. “I need backup,” she said. The elementary school fundraiser was short on desserts, and her oven had just gone rogue. I grabbed my apron, a pound of butter, and we set up shop at my place, laughing like kids pulling a sugar-fueled all-nighter.

My friend Tasha arrived an hour later, lured by the smell of browned butter and vanilla. She brought chai lattes and memories of her aunt’s famous toffee bars. Together, we flipped through recipes, debated salt levels, and eventually landed on these Salted Caramel Butter Bars a decadent, melt-in-your-mouth treat that somehow feels nostalgic and luxurious all at once. The texture of the soft shortbread, the creamy golden caramel, and the flake of sea salt on top… it had us licking spoons and slicing samples long before the batch cooled.

Even Darren, my usually dessert-skeptical brother-in-law, stopped by “just to say hi” and left with four bars in a napkin. We ended up making three trays, two for the school and one to keep, because some desserts you just don’t part with entirely.

These bars have been my secret weapon ever since, appearing at potlucks, teacher gifts, and even last week when my cousin came over with news of a new job. There’s something undeniably festive about them familiar yet elevated, simple to make but endlessly impressive.

Short Description

Salted Caramel Butter Bars are rich, layered dessert squares made with a buttery shortbread base, luscious caramel center, and a golden crumble topping, finished with a sprinkle of sea salt. Perfect for parties, gifts, or cozy nights in.

Key Ingredients

For the Crust and Topping

• 1 pound (2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1½ cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour

For the Caramel Filling

• 1 (14 oz) bag caramel candies, unwrapped (or 2 cups soft caramel bits)
• ⅓ cup heavy cream
• ½ to 1 teaspoon coarse sea salt, to taste

Tools Needed

• 9×13-inch baking pan
• Parchment paper
• Electric mixer or stand mixer
• Mixing bowls
• Silicone spatula
• Saucepan or microwave-safe bowl
• Offset spatula or spoon
• Sharp knife for slicing

Cooking Instructions

Step 1: Prepare the Pan
Preheat your oven to 325°F (165°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy lifting.

Step 2: Make the Dough
In a large bowl, beat the butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour until a thick dough forms. If it feels too crumbly, add 1 tablespoon of softened butter to help it bind.

Step 3: Bake the Bottom Layer
Press half to two-thirds of the dough evenly into the lined pan. Bake for 20 minutes until the edges are lightly golden. Set the remaining dough aside.

Step 4: Prepare the Caramel
In a small saucepan or microwave-safe bowl, melt the caramel candies with the heavy cream over low heat. Stir continuously until smooth and pourable.

Step 5: Layer the Caramel
Remove the crust from the oven and pour the caramel mixture evenly over the hot crust. Use an offset spatula to spread it out. Sprinkle with coarse sea salt.

Step 6: Add the Topping
Crumble the remaining dough evenly over the caramel layer, leaving small gaps for the caramel to peek through.

Step 7: Bake Again
Return the pan to the oven and bake for 25–30 minutes until the top is lightly golden. The edges should look set, and the center may jiggle slightly.

Step 8: Cool and Slice
Allow the bars to cool completely in the pan. For cleaner cuts, chill for at least 1 hour before slicing. Use the parchment to lift and transfer the bars, then cut into neat squares.

Why You’ll Love This Recipe

Buttery shortbread and gooey caramel create a dream texture

Just the right balance of sweet and salty

Crowd-pleasing for holidays, parties, and bake sales

Simple ingredients with big payoff

Make-ahead friendly and freezer-friendly

Mistakes to Avoid & Solutions

Using cold butter
Cold butter won’t cream properly and will result in a dry dough.
Solution: Always bring your butter to room temperature before mixing.

Overbaking the bottom crust
If it turns too dark, it’ll become dry and crumbly.
Solution: Bake until just lightly golden on the edges—20 minutes is usually perfect.

Pouring caramel onto a cold crust
The caramel won’t spread evenly and might set too quickly.
Solution: Pour caramel while the crust is still warm from the oven.

Cutting while too warm
You’ll end up with a gooey mess instead of clean slices.
Solution: Cool completely, then chill for 1 hour before slicing.

Not lining the pan
The bars can stick and break during removal.
Solution: Always use parchment paper with overhangs for easy lifting.

Serving and Pairing Suggestions

Slice into small squares for dessert buffets

Serve warm with vanilla bean ice cream

Pair with dark roast coffee or spiced chai

Great as an after-dinner treat or holiday gift box filler

Garnish with a drizzle of melted chocolate or crushed pretzels

Storage and Reheating Tips

Store in an airtight container at room temperature for 3 days

Refrigerate for up to 7 days for firmer texture

Freeze in layers with parchment between for up to 2 months

Let frozen bars thaw at room temp before serving

To reheat, warm individual bars in the microwave for 10 seconds

FAQs

1. Can I use homemade caramel instead of candies?
Yes, you can substitute 1½ cups of homemade caramel sauce. Just make sure it’s thick enough to hold between the crust and topping.

2. What type of sea salt works best?
Use coarse or flaky sea salt. Avoid table salt as it dissolves too quickly and lacks texture.

3. Can I make this gluten-free?
Yes, use a 1-to-1 gluten-free flour blend with xanthan gum already included.

4. Why is my dough too crumbly?
It could be due to overly cold butter or not enough mixing. Add 1 tablespoon of softened butter to bring it together.

5. Can I double the recipe?
Absolutely. Use two 9×13-inch pans or a large sheet pan. Baking time remains the same.

Tips & Tricks

Soften butter overnight on the counter for perfect texture

Use a sharp serrated knife to cut clean slices

Lightly press the crumble topping don’t flatten it

Sprinkle extra sea salt after baking for visual flair

Chill for neat presentation, but serve slightly warm for gooey texture

Recipe Variations

Chocolate Chip Twist
Add ½ cup mini chocolate chips to the caramel layer before adding the top dough. Bake as directed. The chips melt slightly into the caramel and create a richer flavor.

Espresso Infused
Add 1 teaspoon instant espresso powder to the caramel mixture while melting. It deepens the flavor and adds a grown-up edge to the sweetness.

Pecan Crunch
Mix ½ cup chopped pecans into the topping dough for added crunch and nuttiness.

Salted Caramel Pumpkin Bars
Add ½ cup pumpkin purée and ½ teaspoon cinnamon to the caramel filling. It adds a warm, seasonal twist perfect for fall.

Final Thoughts

Unexpected kitchen moments often turn into the most memorable ones. Sharing stories over mixing bowls, taste-testing warm corners of buttery crust these Salted Caramel Butter Bars have a way of bringing people together without any fuss or planning.

Each layer carries its own charm: a firm, golden base that anchors everything, a caramel center that melts gently with each bite, and a tender crumble that gives just the right contrast. It’s a simple recipe, but the outcome always feels a little special.

From quiet evenings to spontaneous gatherings, these bars have shown up when they were needed most. They’re easy to make, easy to love, and always welcomed on the table no occasion required.