Description

Salted Caramel Butter Bars are a decadent dessert combining a buttery shortbread crust with a rich, gooey caramel topping sprinkled with flaky sea salt. These bars offer a perfect blend of sweet and salty flavors with a smooth, creamy texture, ideal for satisfying your sweet tooth or sharing with family and friends.

Ingredients

Scale

Shortbread Crust

1 cup unsalted butter, softened (2 sticks)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon fine salt

Caramel Topping

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

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with foil, leaving some overhang for easy lifting later. Butter or spray the foil with nonstick spray.
Make the Shortbread Crust: In a mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Gradually fold in 2 cups of all-purpose flour and 1/4 teaspoon fine salt until a soft dough forms. Press this dough evenly into the prepared pan. Use a fork to poke a few holes in the crust to ensure even baking.
Bake the Crust: Bake the crust for 18 to 22 minutes, until the edges just begin to turn golden. Be careful not to let it get too dark. Remove it from the oven but keep the oven on.
Make the Caramel Topping: While the crust bakes, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, and 1/4 cup light corn syrup in a medium saucepan over medium heat. Stir constantly until the ingredients melt and reach a gentle boil.
Cook the Caramel: Allow the mixture to boil gently for 2 to 4 minutes while stirring, or until the temperature reaches about 235 to 240°F (soft ball stage) if using a candy thermometer. This ensures a firm yet gooey caramel texture.
Add Cream and Vanilla: Remove the saucepan from heat. 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.
Assemble and Bake: Pour the hot caramel evenly over the prebaked crust and spread it quickly to cover the entire surface. Return the pan to the oven and bake for 10 to 12 minutes until the caramel is bubbling and appears set at the edges.
Cool and Chill: Remove the pan and cool on a wire rack until just warm. Then refrigerate for at least 1 hour to allow the caramel to firm up. Chilling helps the bars cut cleaner.
Finish and Serve: Sprinkle 1/2 teaspoon flaky sea salt evenly over the top. Use the foil overhang to lift the bars from the pan. Cut into squares with a sharp knife, wiping the knife clean between cuts to maintain neat edges. Store your salted caramel butter bars in an airtight container.

Notes

Chilling the bars before cutting is essential for clean slices and easier handling.
Use a candy thermometer for precise caramel cooking; caramel temperatures of 235-240°F ensure the perfect gooey yet firm texture.
Lightly poking holes in the shortbread crust before baking prevents bubbling and ensures even cooking.
Flaky sea salt on top balances the sweetness and adds a delightful crunch and flavor contrast.
Store the bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted caramel bars, shortbread crust, caramel dessert, buttery bars, flaky sea salt caramel