Here’s a rich, gooey Salted Caramel Butter Bars recipe—sweet, buttery shortbread base with a luscious caramel layer and a salty finish.
Salted Caramel Butter Bars
Ingredients
Shortbread base
- 1 cup (225 g) unsalted butter, softened
- ½ cup brown sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
🍯 Salted caramel layer
- 1 cup brown sugar (packed)
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt (plus extra for topping)
👨🍳 Instructions
1. Make the shortbread base
- Preheat oven to 175°C (350°F).
- Mix butter and brown sugar until creamy.
- Add flour, salt, and vanilla. Mix until crumbly dough forms.
- Press firmly into a lined 9×13-inch baking pan.
- Bake 18–22 minutes until lightly golden. Let cool slightly.
2. Make the caramel layer
- In a saucepan, melt butter and brown sugar over medium heat.
- Stir constantly until it starts bubbling.
- Add heavy cream and cook 2–3 minutes until smooth and thick.
- Remove from heat, stir in vanilla and sea salt.
3. Assemble
- Pour warm caramel over the baked shortbread base.
- Spread evenly.
- Sprinkle a little flaky sea salt on top.
4. Chill & set
- Refrigerate for at least 2–3 hours until firm.
- Cut into bars or squares.
🍽️ Tips
- For cleaner cuts, chill overnight and use a hot knife.
- Don’t overcook caramel or it can turn too hard once set.
- Add chopped pecans or walnuts for crunch if you like.
🧡 Serving Idea
Serve slightly chilled for a chewy texture or at room temp for a softer, gooier bite.