Salted Caramel Butter Bars

Salted Caramel Butter Bars

These Salted Caramel Butter bars are one of my most requested recipes ever! The buttery cookie is filled with a creamy, salted caramel that is so rich and beyond delicious.

I can’t begin to explain to you how much I love these Salted Caramel Butter Bars…I make them ALL THE TIME. They are one of my most requested desserts to bring to parties and there is never one left! And might I add, if you happen to be entering a cookie contest, these will guarantee you victory. Unequivocally.

These cookie bars are really super simple and can be adapted in different ways…I even made a Salted Nutella Butter bar based on this recipe. The buttery crust, the chewy caramel and the omg deliciousness of it all has never disappointed. Salted caramel runs through my veins at this point.
Get in your kitchen asap and whip up a batch of these salted caramel butter bars!

You get to use caramels too, which is always a bonus!

MY OTHER RECIPES

It’s all a pretty easy process, just a few steps, honestly.

You make dough.

You divide dough.

You bake some of the dough.

You chill some of the dough…

You melt caramel.
You spread caramel.
You sprinkle salt on the caramel…
Then you sprinkle more dough…
Then finish baking.
Glorious.

Salted Caramel Butter Bars

I will tell you that these cookie bars are delicious.  Really delicious.
I might go as far to say that they are one of the best things that I have made in a while.
I know you will love them..that is if you like butter, sugar and delicious caramel filling.  Yeah, that’s what I thought.
They sure won’t help your fat jean/skinny jean dilemma, but they are guaranteed to make you happy while you’re wearing elastic 🙂
Print

Salted Caramel Butter Bars

  • Author: Cookies & Cups
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
  • Yield: 24 bars
  • Category: Cookie Bars
  • Method: Baking
  • Cuisine: Dessert

Ingredients

For the Crust:

  • 2 cups salted butter, room temperature
  • 1 cup granulated sugar
  • 1½ cups powdered sugar
  • 2 tablespoons vanilla extract
  • 4 cups all purpose flour

For the Filling:

  • 14 ounces soft caramel candies (about 50 individual caramels), unwrapped
  • 1/3 cup milk or cream
  • 1/2 teaspoon vanilla
  • optional – 1 tablespoon coarse sea salt

Instructions

To Make the Crust:
  1. Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
  3. Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
  4. Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

To Make the Filling:

  1. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  2. Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.
  3. Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  4. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  5. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
  6. Let cool completely before cutting into squares.

Notes

  • Store airtight for up to 5 days
  • Recipe adapted from this book

Keywords: salted caramel, cookie bar, butter

349 Responses

  1. JustMargo

    OH! MY! GAWD! I have died and gone to dessert heaven!(I'm in a funk because it's 60 degrees out – cold to me – and I took my car to the autobody shop. Apparently the pole that connected with my driver-side door is the winner!)

  2. keepitsweet

    so glad you liked these! your pictures look gorgeous. by the way, i can totally relate to your "funk", especially in terms of the skinny jeans….

  3. Erin

    I'm so sorry you are in a funk. Your list definitely sounds funkable. But after makign these cookies you have to feel better! They sounds so fantastic! I can't wait to make them. Sadly, I'll probably eat them all.

  4. tease-spoon of sugar

    Holy crap! Those sound and look delicious. They're going on the xmas baking short list. Hope you're out of your funk. Skinny jeans are overrated. ; )

  5. Kristan

    Oh Em Gee. I wish we were neighbors so I could come over and gossip about skeevy Michael Lohan while we scarfed down a bunch of these yummy looking bars.

    Didn't you say you were in the market for a vacation home in rural Arkansas?

    Yep, pretty sure you did. 😉

    These look just awesome.

  6. Les rêves d'une boulangère (Brittany)

    These look delightful…and no wonder with that amount of buttery goodness! Guess what, it's 2.07pm here and I'm in my pj's too!!! Ahh, maybe I should go some buttery treats to get me up and about?

  7. Taylor

    I've made these bars from that book before and oh. my. gosh….SO good! We re-named them the 7,000 calorie bars, but they're so delicious we don't even care how sinful they are!

  8. Dvora

    Any suggestion for a homemade version of the caramel filling? We can't get caramel candies where I live… Thanks for another yummy looking recipe!

      1. shelly

        Caramel sauce or syrup would probably work, but you just wouldn’t have that chewy caramel layer, it would be a softer layer, and may absorb into the shortbread a little..but I bet it would still be good!

          1. Shelly

            I haven’t ever made these gluten free, but I have used the brand Cup 4 Cup in other recipes and it’s fantastic!

      2. Midnight Baker

        See my post above using caramel ice cream topping and flour. Caramel syrup is too thin in comparison to ice cream topping and won’t work well. During baking, it will bubble up through the top layer and bake into the bars. It will also leak through the sides and become hard, especially as it cools. Some of the syrup will soak into the base our could soak through.

      3. Alison Peleskey

        I make homemade caramels every year at Christmas and we just used those. Homemade caramel is pretty easy (and you can find recipes online). They were delicious in this!

    1. EmKn

      If you submerge (this is crucial) a 14 oz can of sweetened condensed milk in a pan of water and simmer about 3 hours, upon opening the can you will discover the most delicious caramel! As a note, if the can is not submerged the entire time it’s boiling, I’ve been told things could go terribly wrong. Something about the pressure build up in the can…you get the picture.

      1. Midnight Baker

        Borden’s doesn’t recommend caramelizing their sweetened condensed milk directly in the can. If you go to their website you will find they have 3 methods for doing it other that in the can for safety reasons.

      2. karen hime

        I’ve tried this using my slow cooker,on low over night totally and absolutely cover the can with water. Works great and is so easy and delicious.

      3. Angela

        I make caramel this way all the time. It’s the only one I’ll eat, it is the best! I put in a large pot, cover with water, and boil for several hours, checking after each hour and top with more water, as needed. Been doing this for years, with no problems!

    2. Midnight Baker

      Yes! Combine a 12.5 ounce jar of caramel ice cream topping with 3 level measuring tablespoons all-purpose flour; mix well until completely blended. This will cover a crumb layer for a 13×9-inch pan of bars and was is the original caramel filling in the Pillsbury Bake-Off finalist recipe for Oatmeal Caramelitas. It has always been one of their most requested recipes. It still won’t be as tacky and stiff as the melted Kraft caramels, but don’t be tempted to add more flour or the caramel will taste “floury.” It will be delicious but a softer caramel.

    3. BJS

      I’ve used the boiled sweetened condensed milk version of caramel for years. My family won’t eat anything else lol. I refuse to jinx myself beyond saying that done carefully it does work! Here’s a link with several ways of doing it explained. I use #1 — do NOT NOT NOT let the water get closer than an inch to the can — if you have to add water, make sure it’s boiling water! 🙂 Biggest problem is that it takes a long time to do — enough so that you if you’ve got the funk and need your fix quickly, this ain’t the recipe for you 😉 Oh yeah — I’ve always cooked mine for 3 hours (we make homemade turtles and it’s perfect consistency for that) but I think I’d do about 2 hours and 22.5 (I couldn’t decide 20 or 25 so I split the difference *grin*) minutes for this recipe
      http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk

      1. Katherine

        I was planning on using the caramelized sweetened condensed milk myself, but I can’t decide – do you use it straight as is, or still thin with milk and vanilla???

    4. Kiley

      I use a condensed milk version
      2 cans cond milk
      140gm of butter
      2 TBSP of golden syrup
      1/4 C brown sugar

      Melt all together then allow to cool 10 mins

  9. Brenna Hawley

    Oh man, I've been in my own sort of funk, to the point of not even wanting to bake. That's when you know it's a really bad funk! Maybe these can bring me out of it 🙂

  10. Jocelyn

    Sadly with all the baking I have been doing my fat jeans are fitting way too well…definite funk moment. But those bars…yummilicious!!!!

  11. Linda V @ Bubble and Sweet

    Seriously if they didn't help you out of your funk I don't know what would, I've got a bit of a think for salted caramel at the moment.

  12. Christy {The Girl Who Ate Everything}

    I'm a Housewives addict too…my guilty pleasure. I have some caramels that never made it to my apples so I think I will try this.
    Thanks!

  13. Sue

    These look AMAZING! I have never seen these before and I even have the cookbook. I looked it up, but I like your version better! 🙂
    Funny post!

  14. ?Sugar?Plum?Fairy?

    Oh u have the cutest blog and i have that cutest book:-)
    Its a super cool book and i love the colors and prints in there!!
    these sound jus the bars i wud lovee to indulge in!!
    So lovely!!

  15. Hammett's

    Hahahaaa, thanks for the giggle! Love the fat jeans being your skinny jeans comment, we've all been there and hello, LOVE all the housewives! Oh yeah, and the treats look delish too! 🙂

  16. Jenn Erickson

    Were we separated at birth? Holy moley — those look amazing! I've been in a funk these days too. The time change must have something to do with it — totally throws the whole universe out of whack! Well, I'm glad to hear that you employed a little salted caramel therapy and that your week is on the upswing!

    I was working on my blogroll today — on my blog it's a page called "Good Eggs". I realized that I only had one food-related blog listed and knew just who to add…YOU! Here's the link. http://www.rookno17.com/2008/09/good-eggs.html

  17. Monet

    As everyone has already mentioned…these look amazing! You had me sold at "salted caramel". I'm sorry you have been in a funk lately (I think a lot of us are in that boat right now). Stay positive and keep on baking!

  18. bonnie

    Oh I have been in a funk for about a month now….oh sweet butter only you can help me…I was passing by to say "HI" and wow glad I did..these are amazing…yum girl yum

    sweetlife

  19. Kristie Maynard

    Holy stromboli!!!! Do these ever sound yummy. We are having an open house for our business in a few weeks and our customers are always expecting some new and different cookies from me. These might just fit the bill. That is if we don't eat them all before the customers get here!

  20. Raina

    These would definitely take me out of any funk, and if you say this is one of the best things you have made, I am buying caramel and more butter today:)

  21. Jen

    So I just finished making these for a family event today and it is a good thing that the are leaving the house because they are so good. The salt is killer with the caramel…..my new staple square. Thanks!

  22. Sweet Sins

    I love emulsions… I love that I am not the only one who gets in a funk for all said reasons… I love butter… I'd love to stay home and get caught up on laundry while watching jersylicious! I have not seen any episodes since season 1. Eeekkk Must add to the DVR list!

  23. naomi {@bakersroyale}

    Um, love these! These would definitely get me out of funk.

    BTW-YOu are too hilarious love the one about the fat jeans being your skinny jeans-I can so relate!

  24. Cate

    Those look like the perfect thing to kick your mood. I totally hear you about the weather lately – the wind on Monday was insane – definitely not looking forward to our Jersey winter.

  25. Ingrid

    lol, those are bars are funkilicous! In other words perfect and I don't think I've seen them before so thanks for sharing!

    Happy Friday!
    ~ingrid

  26. Avanika [YumsiliciousBakes]

    Ahh butter sure makes everything better!! I'm choosing not to say anything about me jeans, denial is the best way 🙂

  27. The Queen of Chocolate

    your blog is so cute!!!! i really like it! i have a food blog as well, I'm italian but all the recipes are traslated in english if you want to visit me sometimes! bye bye 😉

  28. Erin

    Hello again! I made these today and holy heck! They are AMAZING!!! I had a hard time waiting for them to cool before I cut into them! Thanks you SOOO much for this recipe!!!

  29. Monica H

    It's a good thing I'm wearing elastic right now so i don't have to worry about my jeans not fitting later on. ha!

    Hope you're out of your funk by now!

  30. Donna

    I loved these! I made them yesterday, brought them to a birthday party but because of the cake and ice cream they weren't really touched. I brought them to work today and one of the guys that tried them only had the reaction, "oh my god, these are so salty." Grrrr……I guess my office is not ready for salted caramel. I was a bit disappointed in his reaction. Oh well, I love them but don't dare step foot out front, where they are, for fear of eating the entire plate.

  31. Beth

    I made these on Sunday and had to take most of them to work for fear that I'd eat the entire pan! They are divine.

    I love your writing style. Very witty with fantastic recipes!!

  32. Megan

    Ohhh, these look killer! And I want that Sticky Gooy cookbook too! I saw Princess Emulsion at Rosses the other day. I might have to go back and pick some up and give it a try!

  33. Rebecca Ednie

    I'm a bit confused the instructions say to remove the crust from the pan to cool it but then we out it back to cook the topping? Then why remove it at all? Ps: it doesn't actually say to return it to the pan. The photo shows the crust out of the pan to cool.

  34. cookies and cups

    Rebecca ~ When the crust is done baking the recipe says to transfer to a wire rack to cool, meaning transfer the pan to the wire rack. The photo does show the whole pan on the wire rack cooling, the pan is just clear glass.
    I will alter the recipe so it is easier to understand. Thanks.

  35. Amanda

    Sooooo excited to try these! But… I noticed that there is no measurement for the milk/cream (at least not on my screen!). I’m actually seeing a “?” instead of an amount. Could you tell me how much milk/cream to add to this?

    1. shelly

      How weird! I just changed it..it was 1/3 cup. On the “printable recipe” link it came up the right way. That must have happened when my site moved over…
      Sorry about the confusion 🙂

  36. malou

    Ha! I happened to have that book and you’re right. I skipped over that recipe many times but after seeing your pictures I think it’s time to make some. Thanks!

  37. I have to say, I’ve baked a LOT of bars in my life…. but these are the most delicious EVER. Such simple ingredients come together for pure heaven in your mouth. LOVE. Thank you. These WILL be a part of my Christmas Goody Plates for sure!!!

  38. Frances

    I saw these on Pinterest and tried them out tonight. They are completely insane. People were dying at the party I took them to. Thank you!
    Also the recipe here calls for 2 Tbs of vanilla extract, which looks like a typo? I used 2 tsp and that was plenty. I might try them next time with some ground oats for texture (although I know that kind of violates the spirit of the dish). Thanks again for sharing!

  39. kristi walsh

    Just wondering if the caramel from the apple section would work, or the caramel from the ice cream topping section would work? Would save me time unwrapping all those candies”.

    1. Kathy

      I’m curious how things turned out for folks who tried homemade caramel instead of the kraft..waht recipe did you use, and what adjustments? Of course, homemade caramel sauce already has cream in it, so I wouldn’t add even MORE cream, but wondering if even so the caramel sauce cream needs to be reduced???

  40. Crystal

    think I just found my baking soulmate! First visit to this site and OMG!!!! Guess I should just make it my homepage…..right after I make these Caramel Bars…

  41. Nicole Maguglin

    I made these a couple days ago and I think I messed a couple things up…. My tastebuds just KNOW they will be wonderful but the first try didnt like me so much! First I think I used too much salt… next time im going to go A little easy on it… second… I prolly wont crumble so much of the leftover dough on top!!! The dough took over much of the carmel flavor! Third… I think I used a smaller bag of carmels than I was supposed to!! They really are overall great but VERY VERY RICH!!!! We had a hard time letting them cool but they turned out to actually be better when they cooled!! I am going to retry them in a couple of days though because I just KNOW my trial couldnt have been right!!! Wish me luck! And by the way…. I just love love love your recipes

  42. SWEETBABYJANE I want to eat those Right. Now. My husband would die of happiness if he came home to those. My diabetes would probably kill me if I ate as much as I wanted to (read:all of them) but it may *just* be worth it.

  43. Lindsay

    I’m also wondering if 2 Tbs vanilla is a typo? Seems like quite a bit! Thanks 🙂

    Making these for a Christmas potluck tomorrow.. They look amazing!

      1. Debra

        I used just 2 tsp of vanilla – thinking 2 TBS was a typo – and used sweet, unsalted butter, with the sprinkling of kosher salt. They came out great – rich – but, great. Maybe the salted butter offsets the vanilla? I’m doing these for a cookie exchange, so I’m making a second pan with the salted butter, same vanilla and less kosher salt. I don’t have Princess Emulsion – just regular vanilla extract. Worried that it will just be too much.

  44. jen

    I made these for our Christmas gift platters and O.M.GOOOOSH! They are so worth every effort to this recipe!!!!! This will be a recipe we use often!!!
    xoxo
    Jen

  45. Dana Hay

    Just thought I would tell you, I made these for Bunco and they were great. Then I posted it on my Pinterest site, and to date it has more than 400 repins!! Rock on!!

  46. Nico

    I made these today and AMAZING things happened! Wow. Yum. I made one addition: I lightly sauteed some diced apples in a bit of (what else) butter. I added that layer directly on top of the crust and below the caramel. So good. Thanks for the inspiration.

  47. Frances

    These bars are ludicrous! I’ve made them a few times now (due to popular demand) and I’ve found a double boiler is an easier method for melting the caramels. I have a cheapo microwave and it seems to take forever that way. I also add rolled oats to the bottom cookie layer, which gives extra texture and chewiness (plus that way they’re healthy, right?). Thanks so much for sharing this recipe!

  48. Sweet Tooth

    Just made it myself and it is awesome! I had my 7 year old daughter help me with unwrapping all the caramel candy. It would probably be great with a scoop of vanilla ice cream! 🙂 Love your website!!!

  49. Julie

    Made these yesterday for a family gathering today. One of the best desserts I have ever made! Wonderful! Thank you. I found the link to the recipe on Pinterest.

  50. Katie

    I made these with dark chocolate morsels… and it just upped the deliciousness factor. Thank you so much for the wonderful treats!!!

  51. OMG!!!! I want one of these NOW!!! I’m definitely going to be making these bars. I love salty sweet snacks. I’ve never been a chocolate gal but carmel is right up my alley!

  52. Lori

    I think I made the bottom crust too thick – it is taking WAY too long to cook! I’ll have to make it thinner next time. Thanks so much for the recipe – caramel is my kryptonite! 🙂

  53. Emily

    So I bake a lot – a LOT – and I’m fairly picky about desserts. I can honestly say I have never baked anything as delicious as these bars!! My husband, an avowed chocolate/peanut butter lover, said he’d rather eat one of these than any chocolate/PB dessert he’s ever had. There is no higher praise than that! Instead of using caramel candies, I made caramel, & I used fleur de sel. Seriously, seriously delicious! Thanks for posting 🙂

    1. shelly

      It’s just the way I have always done it…also, it helps to cook them all the way through so the bake time isn’t longer on the tale end, resulting in hard caramel. If you try it the other way and it works I’d love to hear!

  54. Mama

    I made these last night and OMG. They are amazing. Delicious. Heavenly. Thank you so much for the recipe! Even my hubby who isn’t much into desserts said they were amazing. A colleague at work said they were “better than sex”.

    Also, I think the reason people are confused thinking you take the base out of the pan is because in your picture it’s hard to see that you used a glass baking pan. The crust is still in the pan people!

  55. Stacey

    These had everything I wanted! Sweet and the salt!! OMG.. Deffinately not in a funk! Can’t wait to share! Perfect dessert! Just not with one arm in a cast, lol. But worth it.

  56. Carolyn

    These were my favorite Christmas treat last year. Even after freezing and sitting on a cookie tray, they had great texture, flavor, and looked nice. Later, I took them to coffee at church and they were a hit, too. YUMMY!!

  57. Lisa

    These were absolutely phenomenal. I made a batch and brought them to work, and started being asked how much I was selling them for. I now will be taking orders for my co-workers, and selling them through the holidays. Thank you for such an amazing recipe. Hope they are as good to you as they are to me!

  58. Erika

    I made these for our halloween party at work today, and they were gone in about 20 minutes. Thankfully I had a bar this morning to go with my coffee, and they are delicious! The recipe prep/process was also quite easy. I was a little worried that I might have not let the butter get soft enough but everything turned out just fine.

    1. shelly

      The extra 1/2 tsp is added to the caramel and cream once the caramel is melted…I just realized that step was omitted form the recipe. Thanks for the catch!

  59. Beth Wadsworth

    OK, these are in the oven as I type. Just to clarify… one third of the dough goes in the pan and 2/3 is reserved? Seemed like a lot of crumblies….even though 2/3 didn’t actually make it back onto the dessert. That is some good dough..and thanks for no eggs 😉

  60. Pam

    What is the secret to making the dough crumble? It stuck to my fingers and was clumpy more than it was crumbly. I followed the directions exactly. Bottom line, my crumble topping looks like the bottom layer. They still taste great…just not as pretty as the posted pictures. Can you advise on what I’m missing? Thanks for sharing this delicious recipe!

  61. Lynn

    I’m coming late to the party here, but came across these and I’m making them as we speak. I have a question as others did, about the amount of crumble on top. Your picture shows the bars after putting the crumble on top and you can see caramel through the crumble. When they are done baking, you can see caramel through the crumble. There was so much crumble it was inches thick on top and I didn’t even use all of it. Is there supposed to be that much? I followed the recipe exactly and split it into thirds (I even weighed to make sure I had 1/3 for the bottom). 2/3 for the top? Really?
    I want to make sure these come out great for the Mother/Son event I’m bringing them to tonight. Also, a whole tablespoon of coarse sea salt. I put not even a half tablespoon and I couldn’t imagine putting more.
    thanks,
    Lynn

    1. Nancy

      I’m REALLY late to the party! But when I read your comment I had to reply, I hope you read this. I also was puzzled at the amount of left over dough. I think using it all would have completely buried the caramel layer. I didn’t want to put all that on top so I just put what I thought was good. (I think I have enough left over to make an 8X8 pan). I kept the remaining dough in the fridge for now. The amount of salt scared me too, I used maybe 1/2. Mine turned out amazing and I am very happy. Everyone loved these. They were best when completely cooled down.

  62. meli

    My friend pinned this revipe to Pinterest. Her cliet made these for her. My friend gave me one. I could not get this sweet buttery bit of heaven out of my head so I just made a batch. Diet will commence when these bars are gone.

  63. Heather

    These were delicious! I browned the butter to give it some extra flavor and they were divine! Thank you for the recipe.

  64. Michelle

    I made these bars for my company picnic last weekend. I added some chocolate chips just before pouring the caramel on. I originally wanted to make Carmelitas but was disappointed that they were too gooey and needed a flaky delicate crust. This recipe sure provided that! I won 1st place in the dessert category! Everyone loved them! It’s a fantastic recipe. You can never go wrong with 4 sticks of butter.

      1. Nancy

        I commented earlier on the left over butter crumbs. Happily to say I DID make the extra 8 x 8 pan and it was perfect. They are almost better after a few days if that’s possible. I love this recipe!!

    1. Nancy

      To Donna,
      I saw that too but I used just 1 teaspoon the first time, just perfect! The second time I forgot to put ANY in, still perfect.

  65. coribecca

    I made these last night. They were good, but I felt like the dough definitely needed salt. Even with the sea salt on top of the caramel it just wasn’t quite enough. Everyone loved them, though, so maybe I’m just a salt fanatic:).

  66. Lesa Pinker

    Just wanted to say thanks for a great recipe! I made these for my husband to enter into his holiday cookie contest at work and he won!

  67. Shannon

    Just made these tonight and they are AMAZING!!! Thank you so much for the recipe, they will definitely be a much loved go to from here on out!!

  68. KKay

    I made these tonight and my whole house smells like butter and vanilla. WOW! I’m going camping in 5 day’s, if I don’t eat them all will they still be good? If so, how do I store them? Do these need to be refridgerated? I cannot wait for these to be cool enough to try!

  69. KKay

    Thanks Shelly! By the way, these are so freaking good! I hope they last until Friday so others can try them. Thanks for sharing and I cant wait to check out your other recipes.

  70. Have you seen the new Kraft caramel bits? I like that you don’t have to unwrap them individually. I wonder if they would work as well as the squares…..
    This looks mmmmmmmmmmm good!

  71. I made these last summer and took them to a family cookout…. they were devoured within minutes. I am making them again, today, to take to a family cookout (different side of the family) and expect the same! 🙂 They’re delicous!

  72. Tracey

    I am a fellow Jerz Girl (transplant from VA) and I have to say that I had a great laugh at your post about your “funk”….and I think you pretty much nailed it about how NJ winters can put you in a funk. I am a HUGE caramel FREAK!!!! One of the girls I work with brought these bites of caramel and butter heaven in this morning and I can honestly say that I kept going back for MORE!!! I came back to my computer and good old Google search brought me here to your site. I CANNOT WAIT TO MAKE THESE. And of course now it’s summer, we don’t have to worry about fat/skinny jeans cuz it’s maxi-dress season!!!!!

  73. Sara

    I’ve made these a few times for get-togethers and I’m always asked for the recipe. These are absolutely delicious and fattening! Do not skip the coarse sea salt, in fact I add a tad more than the recipe states.

  74. Sara

    I love your blog, recipes , and sense of humour!!

    Can I make these without caramel candies? Is there a homemade caramel recipe to use in these squares instead ?

    Yummy 🙂

  75. Caroline

    Do you crumble all the rest of the dough on top? It seems a lot more than in the photo. Also it’s not so crumbly – does that sound right?

  76. Debora Batz

    Made these as written and they came out better than your description- 😉 I usually send friends home with leftover desserts but THIS TIME I kept the few small pieces for myself. Thank You.

  77. Cheryl McLeod

    Hi. I would love to make these for a bridal shower and I was wondering how far in advance can I make them? Also can I freeze them? Thanks.

    1. Shelly

      Sure! You could freeze them no problem. I wouldn’t make them anymore than 3 days in advance if you’re not freezing 🙂

  78. Kristin

    Could you clarify what is meant by 1 T. of salt? I always thought T=tablespoon and t=teaspoon, but when I added 1 tablespoon of salt it felt like way too much. Now they’re baking and I’m sitting here doubting myself!

    1. Shelly

      it is one tablespoon, yes. They are salted caramel bars so there is a higher amount of salt, but please note that I used 1 tablespoon of *course* sea salt.. so if you used 1 tablespoon of table salt it could work out to be much more and yes, probably too much. Hope that helps!

  79. Angel

    Hello 🙂
    Obviously the last thing this recipe needed was another accolade of praise posted in the comments section below right? Well, I cannot deny myself the chance to tell you about my experience with these small squares of sugary, salted, buttery, ever so slightly crusty, moist, nom stick to my teeth,bite sized perfection. I actually “reverse searched” these. I bought a small nameless bag of 4 from my son’s school bake sale. Being the sweet connoisseur I am also genetically gifted with the ability to judge a dessert by it’s appearance. At only $1 I instinctively buy the last remaining 2 bags excitedly! I also purchased the ugliest chocolate chip cookies because I already know they are going to be THE BEST!

    Somehow I resist trying these while walking around for hours for parents teachers conferences. But when I finally found the time to open the snack sized baggie of unknown deliciousness, I guessed what it was I was tasting (Heaven? Well yeah duh! Angels are always seeking any and every morsel of heaven on earth). And here I am finding THE recipe! These are so delicious! I am not a Baking Woman, but I will not live my life without the sweet salty decadence of taste of these bars! Thank you!

  80. Stephanie

    Hi Shelly, my wonderful mother-in-law makes these and they are unreal – so so delicious! If I were to make a couple pans for various holiday events, how long would they last potentially? How far ahead of time can I make them? And do they need to be in the fridge or can they hang out on the counter for a few days? Thanks!

  81. I JUST made this exact recipe, actually – except this other recipe called for one or two chopped granny smith apples that you mix with the caramel sauce before pouring. 🙂 Delicious!

  82. Amber

    I just made these, and I am shamelessly hiding them from my 5 year old son so I can have them all to myself. They are gooey, buttery and the perfect balance of salty and sweet. Luckily my husband hates caramel (I didn’t know there were people out there who hate caramel!!!) so i am excited to lick the pan after my kiddo goes to bed… I am going to have to double the recipe next time! I have a feeling these are going to be a staple bar around my house. Thank you so much for sharing!

  83. Judy Taylor

    Since the dough is so much like pecan sandies , I added 1 1/2 cups chopped pecans to the dough. I think next time I will divide the dough more closely to half and half. I also think the dough would benefit from 5 minutes in the freezer as part of the chilling time.

  84. Tracey

    I really am not a huge fan of sweets.. But… WOW!!! These are So So Good!!! Definitely not too sweet but so buttery!!! My absolute favourite now!!!

  85. I made these for Christmas and they were delicious. I had dough left over after diviiding the dough in thirds. I had the top all covered with dough and I still had about a third left over. I’m wondering if it was supposed to be divided in half. Did anyone else have this problem.

  86. Shelley

    I have scanned through the comments and replies to see if I could make sure about the amount of butter. I may have skipped over it. Could you let me know if it is 1 lb (as in 4 sticks) of butter, or 1 cup (2 sticks)? I want to make these, but I wanted to make sure as that seems like a lot. Thank you!

      1. Shelley

        Thanks so much. Although I am busting to make these and the Praline Crack, I am going to have to wait a little while, until I can get like 20lbs gone! 🙁 Maybe a Valentine’s treat. Thanks again.

  87. Erin M.

    I made these a few days ago and they are AMAZING!! I made them with homemade salted caramel and my sister said they were, quite possibly, the best thing she’s ever eaten. They are rich, but delicious!! Thanks for sharing the recipe!

  88. Stephanie

    I would have never made these just looking at the recipe because I generally don’t like the taste of caramels in a bag. I had these at a party recently and they were delicious! I immediately came home and found this recipe. I made them yesterday for a potluck and everyone was raving. I’m going to have to play with the salt, I noticed your sea salt is big crystals whereas my sea salt is fine so I know 1 T would be too much but I didn’t put enough on. The recipe is perfect. It is a little time consuming but it’s well worth it and they are a big hit for potlucks.

  89. Brandie

    I made these this past week at my tea room for a special event, and everyone went crazy for them!
    I took them a step further and drizzled some chocolate and a bit more sea salt on top.

  90. Gina

    These look AMAZING! Going to make them this weekend for my daughters Baby Shower, but want to make sure on the vanilla. The recipe show’s to put in 2 tablespoon. Just want to make sure it’s not 2 teaspoons. It seems like a lot.

  91. I have tried for 2 years to replace these cookies as my top hitter and I have been completely unsuccessful. They still remain #1 on our Christmas platters. When new people try them, they wonder why I have been holding out on them. I have a pan ready to take to my neighbor’s party on Friday. I must say, though, that it takes me a lot longer to get even close to the brownness of these cookies.

  92. Paige

    I made these for a bowling league I am in, and they were a HUGE hit! They’re super rich and delicious (and definitely buttery! ha!). I had to keep mine in the oven longer than the recipe stated, but otherwise they were very easy to make. I did notice, though, that the bag of Kraft caramels that I bought were only 11 oz, not 14 oz 🙁 So there was slightly less caramel than the recipe called for. But I don’t think it made a huge difference. Just wanted to let people know they should check the bag of caramels to see how much you’re getting.

    But thanks for the amazing recipe and I will definitely be making these again. Perhaps with some chopped salted peanuts added in with the caramel?? 😀

  93. AnnaMarie

    i made these last night for my sons HS baseball game and have to hide them from ,y family after we sampled them. To. Die. For. And easy……..thank you so much for the recipe

  94. Celeste

    Hi, couldn’t you use the caramel baking bits that come in about 12 oz bags found where the choc chips are?

  95. Debbie

    Hello to all of my fellow bakers! I just finished making these bars, OMGOODNESS! THEY ARE TO DIE FOR! VERY RICH N BUTTERY. THANK YOU SO MUCH FOR THIS RECIPE. THIS RECIPE IS HANDS DOWN MY FAVORITE.

  96. Stephanie

    I’ve been making these bars for five years. Easy, buttery, delicious. They even won best cookie at our Christmas cookie exchange at church. If you follow the recipe, you shouldn’t have any problems. Yum!

  97. Made these last night. Shared with a few co-workers. They all loved them. One lady said “I don’t want to eat the rest of this because then I won’t have it anymore!”. Now that’s a compliment.

  98. Patricia Witmer

    I am so pleased to hear someone else eats butter by the spoonful. Lifelong habit and I am 72.

    These bars promise to be amazing. Can’t wait to try them.

  99. Patricia Witmer

    I was so pleased to hear someone else eats butter by the spoonful. Lifelong habit and I am way past retirement age.

    These bars look amazing. Can’t wait to try them.

  100. Doreen Milner Krieger

    GAWD.. I just came across your site! I have a question, Because of my mom and my high Colestrol we use Becel butter. Can I substitute this for the butter. These sound ? so amazing ? and I have not seen or had these since I was 8 years old,and I’m am almost 59. So please please let me know thank you ? maybe these will help me get out of the funk I’ve been in since 2013?

  101. this site is one of the worst ever…. all the popup ads that auto play… UNBELIEVABLE…. I grab the recipe and get the hell out of here if I were you. Total BS. If I were to become president….my first executive order would be to ban all ads on sites… especially the popup auto play crap that you can’t stop.

    1. Shelly

      Sorry about your experience Larry. I will look into the autoplay, that shouldn’t be happening. Unfortunately the ads are what keep my website up and running. Glad you got the recipe, and were able to leave a comment 🙂

  102. These are delicious. Just a note abut your page, though. The powers-that-be in web design have deigned that “invisible ink” (light blue) is “easier on the eyes.” It may be easy on the eyes, but it is also almost unreadable. I had to highlight the text in order to read it. I’m thinking of starting an #invisibleink campaign.

  103. Elaine

    It’s lovely that you are able to share this information for free on your blog. However, someone actually worked to create this recipe and their livelihood depends on sales from the book you “adapted” this from. So, to not even give honest credit is in poor taste.

    1. Shelly

      Hi Elaine!
      I actually have credit given at the bottom of the recipe and luckily for me I can see how many people click that link which leads to amazon…AND I can actually see (since it is an affiliate link) how many people buy that book based on link I provided who may not have ever even known about the book otherwise. Just this week alone double digits of this book have been sold based on my referral. I, myself, have written a cookbook and know the power of internet support. I love when people make my recipes and link back to the book, knowing that it will bring my book to people who might not know about it.

  104. I’ve read through all the comments, and didn’t see anyone else try the tub of caramel (for apples?). That’s all I have … think it will work? Should I add flour or anything to it? Will it need the cream?
    Thanks!

  105. Anne-Marie Moreland

    I tried to make these last night and the crust came out extremely oily from the butter. Has anyone tried using 3/4 lb of butter instead of 1lb?

  106. Kara

    I just made these and wanted to tell you that they are AMAZING!! I made them to take to work tomorrow, but ended up eating way too many of them as I cut them. Even the crumbs from the pan are delicious. 🙂 (I think I may have baked them a bit too long, as the outer edges were a bit crispy & the caramel was a bit too tacky, but other than that….FABULOUS!!!) Thank you for an awesome recipe! Will definitely be making them again. I can’t wait to try MANY of your other recipes. 🙂 🙂

    1. Shelly

      The edges do get a little extra chewy from the caramel, but I have friends tell me they think the edges are the best part! haha! So glad you liked them!

  107. Rebecca

    OMG! I made the Salted Caramel Butter Bars last Thursday, Yum! I didn’t have any store-bought caramels so I made the caramel sauce too. It was so tasty and easy!!!

  108. Marti

    These made the rounds last week on FB. With that much butter how could they go wrong?And they were delicious and very easy. Will be making and sharing these a lot! Thanks.

  109. Susan myres

    I am a baker at heart, I always love baking and even have won blue ribbons at county fairs. Now I have to say that these are by far the best tasting dessert bars I EVER made. Made for a church function (A BIG church) and not one left, plus the buzz around them and the taste- just heavenly! Probably 3/4 of the people wanted the recipe and the other 1/4 dong bake but wanted me to make some for them. Seriously this is a stunner. I make my own butter, vanilla and caramel sauce (brown sugar, sea salt, butter, corn syrup and heavy cream) and So the caramel layer is decadent and creamy, a little more gooey. Just the best recipe. Ever.

  110. Michele

    Hi..do you think I can successfully halve this recipe? I only have a half pound of butter and can’t get to a store at the moment but need to make these asap for a friend. Thanks!

  111. Deb Burke

    I’d like to find out if they can be frozen? I cook for others freeze mea!s and take to them. These my mother would absolutely love!!!!

  112. EAC

    Oh. My. Word. I just made these and they are wonderful…gooey, sweet, salty, buttery, with a nice crispness in the crust. I cut the recipe in half and made them in a 9×9 pan that I lined with non-stick foil. They lifted right out of the pan and, after cooling, were very easy to slice. Thank you for a delicious, fun and easy recipe!

    1. Shelly

      It’s a type of extract that you can order online or find in bake shops.. it has an almond flavor…and it’s totally optional in this recipe!

  113. Leanne

    I made these last night but I definitely overlooked them. They’re delicious but I kept thinking the crumble on top wasn’t baked and added minutes. Now the bottom layer is a bit too hard. Don’t make this mistake!

  114. Carolyn

    “OMG” was the reaction I got from EVERYONE who tried these! I’ve shared the recipe probably a dozen times already. Huge hit with everyone! I leave out most of the white granulated sugar, as they’re plenty sweet without and highly suggest using parchment paper to line the pan because they get pretty stuck around the edges. Absolute heaven, salted caramel style!! OMG good.

  115. danielle Hayashi

    My hubby made these on the weekend for a company bake sale. I would suggest putting a layer of parchment as the caramel was difficult to get off the sides of the glass dish. Although delicious I did find the crust a bit greasy…not sure how to avoid this other than cutting back slightly on the amount of butter.

  116. Becky

    These sound delicious! Is the vanilla amount correct? I have never put that much vanilla in anything- two Tablespoons? Just clarifying before I start! Thank you!

  117. April

    Just made them and they are as good as they look. It was an easy recipe which was good since I have a lot to cook in the next couple days. They came out super moist. I let them sit out to cool and they are perfect bars when cooled. Will have them out for Christmas.

  118. lisa

    Love these! Made them for Christmas, and making another batch right now just for me!! Thank you for sharing this wonderful ( and fattening! lol) recipe!

  119. Alisa

    Just made these and they are scrumptious! I didn’t have enough Carmel so I added some chopped up Snicker baking pieces! Sooo good!

  120. Membelle

    I’m making them right now for my bowling tournament tomorrow. I could just eat the dough all night. It’s freaking awesome.

  121. Tina

    Which way is better, mixing both sugars with butter as printed recipe states or mix powdered sugar in with the flour as the video shows?

  122. Cindy

    Made these following recipes with no changes…UH-MAZING! Holy cow is this recipe a keeper. So incredibly simple to make, and so very delicious as well.

      1. Peggy Eastburn

        Shelly – these look wonderful – we’re baking large sheets of bar cookies for my daughter’s wedding. Do you know how I could convert this recipe to a 15x21x1 (2/3rd sheet pan)? I was a thinking of simply doubling the recipe and hoping that amount will fit into the larger pan (that is only 1″ thick)? Not sure about adjusting oven temp or time with it spread thinner in this pan. Has anyone made these in a large pan for a crowd?

  123. Donna

    No time to SIFT through all the comments for the answer to my question. Are the measurements for the powdered sugar and the flour for after sifting both ingredients? I’m old – I alwya sift. I know not everyone does, but it makes a difference in the measurements. Making for the first time and for company because it sounds so yummy and so easy, but for the sifting or not. Thanks for posting it! 🙂

    1. Shelly

      I have had some feedback that people have used caramel sauce, but I have never tried it. If the dip is thick enough, I think it would work ok

  124. NewBaker

    I made them and other recipes for something to do while I’m recovering from surgery and am not allowed to sit down. I made these and gave them to my Mom to take to some event. She took half to the event, some to work and gave some to her friends. I haven’t actually tried them myself, but my Mom said the people at work were “fighting” over them and I just got a special request from someone to make them. I was nervous these wouldn’t turn out well since I avoid rolling things out because I can never get the thickness even, but I guess I did ok. The only thing I didn’t add in the salt because I didn’t have any and I did have extra dough left over.

  125. Sue

    OMG…all I can say is awesome!!!!!! For variety usee almond extract in place of vanilla and they have a wonderful shortbread taste!

  126. P?J.

    This recipe has been a huge hit with family and friends. I did find that I had to leave it in the oven an extra 10 plus minutes. Believe me it’s worth it.

  127. Nessa jay

    Oooh!!! I just made a lb of Cannabis butter, and am seeking a recipe which takes a good amount of butter. I think I have found a winner! Plus if I can freeze them, I can medicate one square at a time. Can’t wait to make this!

  128. Emma

    Hi, sorry if someone has already asked this, but, 2 tablespoons of vanilla sounds like a heck of a lot! One teaspoon is what I normally add to a pan this size. I’m using essence, if that makes a difference. So the question is – is it 2 tablespoons of vanilla essence, or do I need to adjust? Thanks!

  129. Dawn

    My second batch is in the oven! I made them for Thanksgiving and they were a huge hit! I sprinkled chocolate chips over half of the first batch and it adds an amazing element. Sprinkled them over the entire batch this time. Thanks for the amazing recipe!

  130. Alice

    I made these for Christmas and they were scrumptious! They were a big hit. Just a note: I had to increase the baking time by about 10 minutes.

  131. Christy

    Making these right now! Though my dough is extremely crumbly, so I’m hoping it will still work! They looked like the perfect way to use up the extra caramels I had from another recipe!

  132. Lettie

    This recipe was great, but there’s sooooo much butter haha. Pros and cons come with the butter, but I will definitely be making these again. And I highly recommend adding the sea salt (although I used just a tad less than what the recipe initially calls for).

  133. Kim

    I was skeptical of a tablespoon of coarse sea salt, but since I had it I chose to make the dessert exactly as the recipe said. I would definitely make this again but either skip the salt altogether or drastically reduce the amount. After one bite everyone said it was too salty and stopped eating. I really hated wasting a pound of butter. The raccoons i fed it to didn’t seem to mind the salt.

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  136. Pam Smith

    I would love to make these for the cookie table at my daughter’s wedding in October. Can they be frozen and then thawed for the big day as I have so many cookies to bake I need to start now?!

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