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Irresistible Salted Caramel Butter Bars

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If you’ve been searching for the ultimate dessert bar—sweet, buttery, gooey, and impossible to stop at just one—your search ends here.

Ingredients

Scale

For the Crust and Topping:

  • 1 pound (2 cups) unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1½ cups powdered sugar

  • 2 tablespoons vanilla extract

  • 4 cups all-purpose flour

For the Caramel Filling:

  • 1 (14 oz) bag of caramel candies, unwrapped (or 2 cups soft caramel bits)

  • ⅓ cup heavy cream

  • ½ to 1 teaspoon coarse sea salt (adjust to taste)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

Step 2: Make the Dough

In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla and mix to combine. Gradually add the flour, mixing until a thick dough forms.

Step 3: Press and Bake the Bottom Layer

Press half to two-thirds of the dough evenly into the bottom of your prepared pan. Set the remaining dough aside for the topping. Bake for 20 minutes or until lightly golden.

Step 4: Prepare the Caramel

While the crust is baking, melt the caramel candies and heavy cream together in a microwave-safe bowl or over low heat on the stove. Stir frequently until smooth and fully combined.

Step 5: Layer the Caramel

Once the bottom layer is done baking, remove it from the oven and pour the warm caramel over the crust. Spread evenly with a spatula. Sprinkle the top with sea salt.

Step 6: Add the Topping

Crumble the remaining dough over the top of the caramel layer. Don’t press it down—just sprinkle it to create a rustic, buttery topping.

Step 7: Bake Again

Return the pan to the oven and bake for another 25–30 minutes, or until the topping is set and lightly golden.

Step 8: Cool and Slice

Let the bars cool completely in the pan before slicing. For cleaner slices, chill in the fridge for 1 hour after cooling. Use the parchment overhang to lift and slice cleanly.

Notes

  • Use room-temperature butter for the creamiest dough and best texture

  • Don’t overbake the base or topping—it should be just lightly golden

  • Stir the caramel constantly while melting to avoid scorching

Nutrition

Keywords: Sweet Salty Desserts

Find it online: https://lyndyskitchen.com/irresistible-salted-caramel-butter-bars/