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 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.
Please oh please don’t feed wildlife. It’s deadly to them, especially things like sweets. Their little bodies aren’t designed to process sugar and flour and butter. Plus it makes them dependent on humans instead of foraging the foods they’re supposed to eat. I k ow it seems like you’re doing something nice for them but you’re hurting them. Thank you.
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).
When I make these, I sprinkle about a 1/4 cup of mini chocolate chips on top after I’ve added the dough crumbles.
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!
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.
Can this recipe be halved?
Can I make my own caramel, with the same result?
Yes, as long as it’s a thicker caramel!
Can I freeze them?
Yes!
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!
I forgot the salt!!!!! 🙁 I hope they are still delicious! How did I miss the salt?!
sprinkle a little on top when they’re done!