Salted Caramel Butter Bars

There’s something magical that happens when butter, brown sugar, and caramel get together in the same recipe. And these Salted Caramel Butter Bars are a full-blown celebration of that trio. Imagine a soft, rich, shortbread-style crust layered with velvety salted caramel, then topped with crumbles of buttery dough and baked until golden and bubbling. It’s like a hug for your tastebuds.

This recipe has quickly become my go-to for potlucks, bake sales, or anytime I need a crowd-pleaser that’s deceptively easy. Every time I make them, someone asks for the recipe—every. single. time.

And yes, it’s as indulgent as it sounds. Buttery? Absolutely. Sweet and salty? You bet. That gooey caramel layer in the center? A whole mood. What’s more, you don’t need a stand mixer, candy thermometer, or anything fancy. Just a bowl, a whisk, and about 20 minutes of prep.

Why You’ll Love This Recipe

• Insanely buttery and rich: If you love buttery desserts (who doesn’t?), these will be your new favorite.
• Gooey salted caramel layer: The sweet-salty balance is chef’s kiss.
• Simple ingredients: Nothing fancy—just pantry basics and store-bought caramel.
• Make-ahead friendly: They actually taste better after they cool and set.
• Perfect for sharing: Slice them into little squares for parties or holidays and watch them disappear.

These bars are a little slice of dessert heaven—and yes, they freeze beautifully. More on that below!

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Cooling Time: 1–2 hours
• Total Time: About 2 hours (with cooling)
• Servings: 16–20 bars
• Calories per bar: ~320
• Carbs: 38g | Fat: 18g | Protein: 2g

Ingredients

For the Dough:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• ½ cup powdered sugar
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Caramel Filling:

• 1 (11 oz) bag of soft caramel candies, unwrapped
• ¼ cup heavy cream
• ½ teaspoon sea salt, plus more for topping

Why these ingredients work:

• Butter: We’re not shy here. It creates that rich shortbread texture.
• Powdered + granulated sugar: The combo adds structure and melt-in-your-mouth softness.
• Caramels + cream: Melted together into gooey, golden perfection.
• Salt: Balances all the sweetness and makes the caramel pop.

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 325°F (163°C).
• Line an 8×8 or 9×9-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.

2. Make the Dough

• In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy—about 2–3 minutes. You can use a hand mixer or just a sturdy spatula.
• Mix in the vanilla extract.
• Add flour and salt and mix until just combined. The dough will be soft but not sticky.

Tip: If it feels too dry, press it together gently with your hands. It should hold together like soft cookie dough.

3. Create the Base

• Take about 2/3 of the dough and press it evenly into the bottom of your prepared pan. Try to make the layer as even and smooth as possible.
• Bake the crust for 15 minutes, just until the edges start to set.

4. Make the Caramel Layer

• While the crust is baking, melt your unwrapped caramels and heavy cream together in a saucepan over low heat, stirring constantly until smooth and creamy.
• Stir in ½ tsp sea salt.

Shortcut: You can also melt the caramel and cream in the microwave in 30-second bursts, stirring in between.

5. Assemble and Bake

• Once the crust comes out of the oven, pour the warm caramel evenly over the top.
• Crumble the remaining dough over the caramel in small chunks. It won’t cover it completely—and that’s perfect!
• Return the pan to the oven and bake for 20–25 minutes, or until the top is lightly golden and the caramel is bubbling around the edges.

6. Cool Completely

• Let the bars cool in the pan for at least 1 hour (preferably 2) before slicing. The caramel needs time to set for clean cuts.

Optional: Sprinkle a bit more flaky sea salt over the top while it’s still warm for that bakery-style finish.

How to Serve

These bars are pure indulgence on their own, but here are some fun ideas:

• Warm with a scoop of vanilla ice cream
• Chilled straight from the fridge (for a firmer, chewier bite)
• Cut into tiny squares and serve as part of a dessert board
• With coffee or chai—especially on a cozy afternoon

They’re rich, so smaller portions go a long way. Unless you’re me… then it’s two bars minimum.

Additional Tips for Perfect Bars

1. Use parchment paper: This makes lifting and slicing the bars super easy (and avoids the dreaded pan-stick struggle).
2. Don’t overbake: The bars will continue to set as they cool, so pull them when they’re just golden.
3. Let them cool completely: Seriously. If you cut too early, the caramel will ooze out.
4. Double the batch: Make in a 9×13 pan if you’re baking for a crowd. Just increase bake time slightly.
5. Salt to taste: If you love salty-sweet, add a little flaky salt on top right after baking. If you’re more into sweet, just stick with the salt in the caramel.

Recipe Variations

These are so fun to play with! Try:

• Chocolate Chip Caramel Bars: Add mini chocolate chips to the dough or sprinkle on top before baking.
• Nutty Bars: Mix chopped pecans or walnuts into the caramel layer.
• Halal Caramel Snickers Bars: Add chopped halal nougat candy bars between the layers.
• Cinnamon Swirl: Add ½ tsp of cinnamon to the dough for a warm twist.
• Tahini Caramel Bars: Stir a tablespoon of tahini into the caramel for a nutty, Middle Eastern vibe.

Serving Suggestions

Pair these buttery beauties with:

• Tea or coffee: The richness goes perfectly with a hot drink.
• Fruit compote: Serve with berries to cut the sweetness.
• Small dessert platters: Add alongside brownies, cookies, and fruit for a shareable tray.

Freezing and Storage

These bars freeze beautifully—which is both a blessing and a curse (hello, midnight snack runs to the freezer).

• Store: Keep in an airtight container at room temp for up to 3 days, or in the fridge for 1 week.
• Freeze: Slice into bars, wrap individually in plastic wrap, and place in a freezer-safe bag. Freeze for up to 2 months.
• Reheat: Microwave for 10 seconds or let thaw at room temp.

Special Equipment

You don’t need much, but these make life easier:

• 8×8 or 9×9-inch baking pan
• Parchment paper (absolute must for clean slices)
• Saucepan or microwave-safe bowl (for melting caramel)
• Offset spatula (for smoothing layers evenly)

FAQ

Can I use homemade caramel?
Yes! If you’ve got a favorite recipe, use about 1 cup of thick caramel sauce.

What kind of caramels work best?
Soft, chewy caramels like Kraft or Werther’s work great. Just unwrap and melt with cream.

Can I use salted butter?
Sure! Just reduce or skip the added salt in the dough.

Can I use margarine instead of butter?
You can, but it won’t be as rich or flavorful. Butter is key here.

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend—just make sure it includes xanthan gum for structure.

Why does my caramel ooze when I cut it?
It probably didn’t cool long enough. Let it set completely before slicing.

Can I add a crust layer on top too?
The crumbled top is your second crust! Press it more firmly if you want more coverage.

Can I use caramel sauce instead of melted caramels?
Yes, but make sure it’s thick—too runny and your bars won’t hold up.

Can I make these dairy-free?
Try vegan butter and coconut cream in place of dairy butter and heavy cream—but note the flavor will change.

Do they travel well?
Absolutely! Pack in a tight container with parchment between layers to avoid sticking.

Conclusion

If buttery, gooey, salty-sweet desserts are your weakness, then these Salted Caramel Butter Bars are about to rock your world. They’re rich, dreamy, and dangerously addictive—but in the best way possible.

Whether you’re baking for a crowd or just stashing a few in the freezer for later, this recipe is a keeper. I can’t wait for you to try it—and fall in love like the rest of us have.

Print