Dessert

Salted Caramel Butter Bars Recipe

BySarah Summers November 19, 2025November 19, 2025

Introduction

These Salted Caramel Butter Bars combine a buttery shortbread crust with a rich, gooey caramel topping sprinkled with flaky sea salt. Perfect for satisfying your sweet tooth with a balance of sweet and salty flavors in every bite.

A close-up view of three square bars stacked on top of each other, each having two layers. The bottom and top layers are light beige with a crumbly, soft texture, while the middle layer is a glossy, rich amber color that looks like caramel, slightly spreading into the beige layers in uneven patches. The background is softly blurred with a white marbled texture, making the bars the clear focus of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (2 sticks)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup light corn syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt for sprinkling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil, leaving some overhang on the sides for easy lifting. Butter or spray the foil to prevent sticking.
Step 2: Make the shortbread crust by creaming 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy. Fold in 2 cups all-purpose flour and 1/4 teaspoon fine salt until a soft dough forms.
Step 3: Press the dough evenly into the prepared pan. Use a fork to poke a few holes in the crust to help it bake evenly.
Step 4: Bake the crust for 18 to 22 minutes, until the edges start turning golden. Avoid overbaking to keep it tender. Remove from the oven but keep the oven on.
Step 5: While the crust bakes, prepare the caramel. In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, and 1/4 cup light corn syrup. Stir until melted and gently boiling.
Step 6: Let the mixture boil gently for 2 to 4 minutes, stirring continuously. If you have a candy thermometer, cook until the temperature reaches 235–240°F for a firm but gooey caramel.
Step 7: Remove the saucepan from heat and slowly whisk in 1/2 cup heavy cream (be cautious as it will bubble up). Stir in 1 teaspoon vanilla extract until the caramel is smooth and glossy.
Step 8: Pour the hot caramel evenly over the prebaked crust. Spread quickly to cover the entire surface.
Step 9: Return the pan to the oven and bake for 10 to 12 minutes until the caramel is bubbling and looks set around the edges.
Step 10: Cool the pan on a wire rack until just warm, then refrigerate for at least 1 hour to let the caramel firm up. Chilling helps the bars cut cleanly.
Step 11: Sprinkle 1/2 teaspoon flaky sea salt over the top. Using the foil overhang, lift the bars from the pan and cut into squares with a sharp knife, wiping the knife between cuts. Store in an airtight container.

Tips & Variations

Use a candy thermometer for precise caramel cooking and a perfect gooey texture.
For extra richness, add a tablespoon of bourbon or rum to the caramel after it’s off the heat.
Swap light corn syrup with golden syrup or honey for a slightly different flavor.
Make the crust gluten-free by substituting all-purpose flour with an equal amount of a gluten-free flour blend.

Storage

Store these bars in an airtight container in the refrigerator for up to one week. Let them come to room temperature or microwave briefly before serving to soften the caramel. They can also be frozen for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

The image shows a close-up of a stack of three square dessert bars, each with two visible layers. The bottom and top layers are a pale, sandy beige color with a rough, crumbly texture that looks like a shortbread crust. Sandwiched between these layers is a thicker, glossy caramel layer that is a rich golden brown with a smooth, sticky texture, slightly oozing into the top layer. The stack sits on a surface with a white marbled texture, and the background is softly blurred with a light neutral tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the saltiness in the recipe. Using salted butter might make the bars too salty.

Why do I need to chill the bars before cutting?

Chilling firms up the caramel layer, making it easier to cut clean squares without the caramel sticking to the knife or causing the bars to fall apart.