Name: Salted Caramel Butter Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ⅔ cup powdered sugar; 2 cups all-purpose flour; 1 tsp vanilla extract; ½ tsp salt; 1 (11 oz) bag soft caramels, unwrapped; 3 tbsp heavy cream; 1 tsp sea salt flakes

Description

Deliciously rich and buttery salted caramel butter bars featuring a tender shortbread crust, smooth melted caramel layer, and a sprinkle of sea salt flakes for the perfect balance of sweet and salty flavors. Easy to prepare and perfect for dessert or a special treat.

Ingredients

Scale

Shortbread Crust

1 cup unsalted butter, softened
⅔ cup powdered sugar
2 cups all-purpose flour
1 tsp vanilla extract
½ tsp salt

Caramel Layer

1 (11 oz) bag soft caramels, unwrapped
3 tbsp heavy cream

Topping

1 tsp sea salt flakes

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring it extends over the sides for easy removal later.
Make the Shortbread Dough: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add vanilla extract and salt, mixing well. Gradually incorporate the flour and mix until a soft dough forms.
Form and Bake Crust: Press two-thirds of the dough evenly into the prepared baking pan to create the crust. Bake this crust for 15 minutes until it is slightly firm, then remove from the oven and let it cool slightly.
Prepare Caramel Sauce: While the crust bakes, combine the unwrapped caramels and heavy cream in a saucepan over low heat. Stir constantly until the caramels have fully melted and the mixture is smooth and creamy.
Assemble Bars: Pour the warm caramel sauce evenly over the baked shortbread crust. Crumble the remaining one-third of the dough over the caramel layer, distributing it evenly.
Bake Final Layer: Return the pan to the oven and bake for another 25 to 30 minutes, or until the topping is lightly golden and set.
Finish and Cool: Once baked, remove from the oven immediately and sprinkle the surface with sea salt flakes. Allow the bars to cool completely in the pan before cutting into 16 squares for serving.

Notes

For cleaner slices, refrigerate the bars for 30 minutes after they have completely cooled.
You can substitute caramel bits for unwrapped caramels if preferred or if they are easier to find.