Salted Caramel Butter Bars
There’s something irresistible about the combination of sweet and salty flavors in desserts. The rich sweetness of caramel paired with a hint of salt creates a depth of flavor that is both indulgent and satisfying. Among the best sweet-and-salty treats, Salted Caramel Butter Bars stand out as the ultimate dessert indulgence. These buttery, crumbly bars layered with luscious salted caramel are the perfect treat for any occasion, from holiday gatherings to simple weeknight cravings.
Ingredients
For the Shortbread Base & Topping:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Salted Caramel Filling:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter cut into cubes
- 1/2 cup heavy cream
- 1 teaspoon sea salt adjust to taste
Instructions
Prepare the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper for easy removal.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined. The mixture will resemble coarse crumbs.
- Press two-thirds of the mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes or until lightly golden. Set aside to cool slightly.
Make the Salted Caramel
- In a medium saucepan, heat the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
- Allow the mixture to cook without stirring until it turns a deep amber color (about 8-10 minutes). Watch closely to avoid burning.
- Remove from heat and carefully add the butter, stirring until melted.
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up—this is normal.
- Stir in the sea salt and let the caramel cool slightly.
Assemble & Bake
- Pour the warm salted caramel evenly over the baked shortbread base.
- Crumble the remaining shortbread dough over the top, allowing some caramel to peek through.
- Return to the oven and bake for 20-25 minutes or until the topping is golden brown.
- Remove from the oven and let the bars cool completely before slicing.
Notes
- Use room temperature ingredients to ensure even mixing.
- Don’t overmix the shortbread dough, as it should remain slightly crumbly for the best texture.
- Monitor the caramel closely to prevent burning. A deep amber color is key to a rich caramel flavor.
- For clean slices, refrigerate the bars for at least an hour before cutting.