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.
Salted Caramel Butter Bars are THE BEST Cookie Bar of ALL TIME!
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.
The base is a buttery shortbread that comes together very easily and the filling is simply caramels, milk or cream, and a little salt! You can use pre-made caramels, or even a thick caramel sauce. I do recommend using caramels over sauce, because I think the texture is more chewy and hold up better than sauce, but so many of you who have made this recipe let me know that you have used caramel sauce and it’s worked out well!
How To Make Salted Caramel Butter Bars
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…
Looking For More Caramel Recipes? Try These:
Salted Caramel Butter Bars
- Prep Time: 30
- Cook Time: 50
- Total Time: 1 hour 20 minutes
- Yield: 24 bars 1x
- Category: Cookie Bars
- Method: Baking
- Cuisine: Dessert
Description
Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!
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
- Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
- 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.
- 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.
- 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:
- 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.
- Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.
- Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.
- Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
- 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.
- Let cool completely before cutting into squares.
Notes
- Store airtight for up to 5 days
Nutrition
- Serving Size: 1 bar
- Calories: 423
- Sugar: 39.9 g
- Sodium: 515.9 mg
- Fat: 18.9 g
- Carbohydrates: 60.6 g
- Protein: 4.3 g
- Cholesterol: 43.6 mg
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?
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!
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.
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.
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.
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.
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 🙂
What is AP flour? Is it regularly flour or self rising? Thank you
Just all purpose!
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?
Hmmm, I’m not sure! I have never used that. I wish I could help you more!
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.
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.
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.