Sometimes you just need something rich, buttery, and sweet. These salted caramel butter bars are the ultimate treat for any sweet tooth. They combine a tender shortbread crust with a gooey, salty center. You can whip these up for your next family gathering or a cozy night in.
What Makes This Recipe Special
These bars are perfect for winter holiday entertaining. They feel fancy but use simple pantry staples. Your friends will think you spent hours in the kitchen. The salted caramel butter bars are always the first to disappear at potlucks. They strike the perfect balance between salty and sweet.
Simple Method
Making these bars is much easier than it looks. You use one simple dough for both the crust and the topping. The caramel layer comes together quickly on the stove. Even if you are new to baking, you can master this recipe. Success is guaranteed with these easy-to-follow steps.
What You Need
Most of these items are likely in your pantry right now. They use fresh, simple ingredients for the best flavor.
- 1 lb unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 14 ounces caramel candies, unwrapped
- 1/3 cup heavy cream
- 1/2 teaspoon fleur de sel
Step-by-Step
- Preheat oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper.
- Cream the butter and granulated sugar in a large bowl until light and fluffy.
- Mix in the powdered sugar and vanilla extract.
- Add the flour gradually on low speed until a soft dough forms.
- Press one-third of the dough evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until slightly firm.
- Melt caramel candies and heavy cream in a saucepan over low heat, stirring until smooth.
- Pour the caramel over the warm crust and sprinkle with fleur de sel.
- Crumble the remaining dough evenly over the caramel layer.
- Bake for 25 to 30 minutes until the topping is golden brown.
- Allow the bars to cool completely at room temperature before chilling and slicing.
Best Ways to Enjoy It
These bars are best served at room temperature or slightly chilled. Pair them with a hot cup of coffee or cold milk. They look beautiful on a holiday dessert platter. Cut them into small squares because they are very rich. Share them with neighbors for a sweet winter surprise.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to one week. You can also freeze these bars for up to three months. Thaw them overnight in the refrigerator before serving. Reheat a single square in the microwave for five seconds for a gooey treat.
Recipe Tips
- Use parchment paper with an overhang for easy removal.
- Don’t skip the chilling time before you slice them.
- Avoid over-baking the shortbread or it will become too crumbly.
- Substitute sea salt if you cannot find fleur de sel.
- Make the dough a day ahead to save time.
- For Christmas, add a drizzle of dark chocolate on top.
- Always use high-quality butter for the best flavor.
Ways to Switch It Up
- Add a cup of chopped pecans to the caramel layer.
- Use a gluten-free all-purpose flour blend for sensitive guests.
- Swap the fleur de sel for smoked salt for a deep flavor.
- Stir in some semi-sweet chocolate chips with the crumble topping.
Common Questions
Can I make these ahead of time?
Yes, these bars are actually better the next day. The flavors meld together and the caramel sets perfectly. This makes them ideal for meal prep or parties.
Can I use jarred caramel sauce?
It is best to use melted candies or thick caramel. Thin sauces might make the crust soggy. If you use jarred sauce, ensure it is very thick.
Will kids eat this?
Kids absolutely love the chewy caramel and buttery crust. It is a kid-approved favorite in my house. They might even want to help crumble the dough.
I hope these treats bring a little extra sweetness to your home. They are the perfect way to warm up a chilly winter afternoon. Happy baking and enjoy every bite!
— Alex
Ingredients
- 1 lb unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups all -purpose flour
- 14 ounces caramel candies, unwrapped
- 1/3 cup heavy cream
- 1/2 teaspoon fleur de sel
Instructions
- Preheat oven to 325°F (163°C) and line a 9x13 inch baking pan with parchment paper.
- Cream the butter and granulated sugar in a large bowl until light and fluffy.
- Mix in the powdered sugar and vanilla extract.
- Add the flour gradually on low speed until a soft dough forms.
- Press one-third of the dough evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until slightly firm.
- Melt caramel candies and heavy cream in a saucepan over low heat, stirring until smooth.
- Pour the caramel over the warm crust and sprinkle with fleur de sel.
- Crumble the remaining dough evenly over the caramel layer.
- Bake for 25 to 30 minutes until the topping is golden brown.
- Allow the bars to cool completely at room temperature before chilling and slicing.
