Description

These bars feature a melt-in-your-mouth butter crust, luscious caramel filling, and a tender crumb top—all finished with a hint of sea salt for that perfect balance of flavor.

Ingredients

Scale

For the crust & topping:

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

For the caramel layer:

1 (14 oz) bag soft caramels, unwrapped (or homemade caramel)
¼ cup heavy cream
½ tsp sea salt (plus extra for topping)

Instructions

1️⃣ Preheat oven to 350°F (175°C): Line a 9×9-inch baking pan with parchment paper.

2️⃣ Make the shortbread dough: Beat butter and powdered sugar until creamy. Mix in vanilla, then flour and salt. Mix until crumbly dough forms.

3️⃣ Form the base: Press ⅔ of the dough evenly into the prepared pan. Bake for 15–18 minutes, until lightly golden. Let cool slightly.

4️⃣ Make the caramel: In a saucepan over low heat, melt caramels with heavy cream, stirring until smooth. Stir in sea salt.

5️⃣ Layer the caramel: Pour caramel over the baked crust. Crumble remaining dough on top.

6️⃣ Bake again: Return to oven and bake for 25–30 minutes, or until golden on top. Cool completely, then sprinkle with extra flaky salt.

7️⃣ Slice and serve: Chill for cleaner cuts. Slice into bars and enjoy!

Notes

Substitute dulce de leche or thick caramel sauce for a shortcut.
Can double the recipe for a 9×13 pan.

Store in the fridge for firm bars, or at room temp for a softer texture.

Prep Time: 20 min
Cook Time: 45 min