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Salted Caramel Butter Bars

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Salted caramel butter bars are rich, buttery, and indulgent with a luscious layer of salted caramel sandwiched between buttery shortbread crusts. These decadent bars are perfect for special occasions, holidays, or when you’re in the mood for an irresistible treat.

Ingredients

Scale

For the crust and topping:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon salt

For the salted caramel filling:

  • 1 jar (11 oz / 310 g) caramel sauce (or homemade caramel)
  • 1/4 teaspoon sea salt (adjust to taste)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
  2. Make the crust and topping:
    • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
    • Mix in the vanilla extract. Gradually add the flour and salt, mixing until a crumbly dough forms.
  3. Assemble the base layer:
    • Press half of the dough evenly into the bottom of the prepared baking pan to form the crust.
    • Bake for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  4. Prepare the caramel filling:
    • While the crust cools, mix the caramel sauce with the sea salt in a small bowl. Adjust the salt level to your preference.
  5. Layer the caramel:
    • Pour the salted caramel sauce evenly over the baked crust.
  6. Add the topping:
    • Crumble the remaining dough over the top of the caramel layer, covering it as evenly as possible.
  7. Bake the bars:
    • Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and set.
  8. Cool and serve:
    • Allow the bars to cool completely in the pan before cutting into squares. For cleaner cuts, refrigerate the bars for 30 minutes before slicing.

Notes

  • For a deeper caramel flavor, use dulce de leche or make your own caramel sauce.
  • Sprinkle a bit of flaky sea salt on top of the bars after baking for an extra touch of saltiness.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Find it online: https://ukfinda.com/salted-caramel-butter-bars/