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
“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.
I live in a country where we can’t buy premade caramels. Any suggestions?
You can absolutely use homemade caramel or a thick, store bought caramel sauce.
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!
How long should I chill the dough?
2 tablesoons vanilla?
yep!
What is the princess cake emulsion?
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!
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!
I want to make these for a Christmasopen house. Can they be frozen?
Yes, absolutely!
A pound of butter? Did I read that right?
Yes 🙂
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!!!!
You can absolutely!