Salted Caramel Butter Bars: One of my most often asked-for recipes is these Salted Caramel Butter bars. The thick, sinfully delicious salted caramel is nestled inside a buttery biscuit.
Salted Caramel Butter Bars
My passion for these Salted Caramel Butter Bars is indescribable. They are something I frequently make. They are always one of the most popular sweets I’m asked to serve, and I never have any leftovers! I should also mention that if you’re planning on entering a cookie contest, using them will secure your success. Unarguably!
The filling is simple; caramels, milk or cream, and a pinch of salt, while the foundation is a buttery shortbread that comes together quickly! For this recipe, store-bought caramels or heavy caramel sauce are both suitable substitutes. Although caramel sauce can be used instead of caramels, I think caramels are ideal since their texture is chewier and they stay together better than sauce.
The recipe for these cookie bars is really straightforward and flexible. The amazing goodness of the buttery crust, chewy caramel, and the whole thing has never failed to impress.
These are a must-have in my house around the holidays. Or whenever I want to impress my guests.
What You Need To Make Salted Caramel Butter Bars:
This divine treat has two amazing layers; the crust and the filling:
- Granulated sugar
- Salted butter
- All-purpose flour
- Powdered sugar
- Vanilla extract
- Milk or cream
- Soft caramel candies
- Coarse sea salt (optional)
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free all-purpose baking flour like Bob’s Red Mill instead of regular flour.
These are basic items that you probably already have on hand.
Steps To Make Salted Caramel Butter Bars
To make the Crust:
Step 1: Beat the butter, granulated sugar, and powdered sugar in a stand mixer for 2 minutes on medium speed. Add the vanilla and beat again. While beating on low, add the flour, beating until you have a soft dough.
Step 2: In the bottom of a greased baking dish, press one-third of the dough.
Step 3: Bake at 325 degrees F for 20 minutes.
To make the Filling:
Step 4: Microwave the caramels with the milk or cream for 1 minute on high. Stir until smooth.
Step 5: Stir in half tsp of vanilla.
Step 6: On the cooled crust, pour the caramel filling. Sprinkle some salt if desired.
Step 7: Top the caramel filling with the rest of the chilled dough (evenly crumble the dough).
Step 8: Finish in the oven for 25 to 30 minutes.
Step 9: Cut into squares after cooling the bar completely.
Super simple, and the result is mouthwatering!
These cookie bars are, without a doubt, the best I’ve ever had! I know there’s a lot of butter and calories in here, but please don’t devour the entire pan. No way! Enjoy one, fall in love with it, and then pass it along.
Perhaps these are the finest thing I have created in a while. If you enjoy butter, sugar, and a delectable caramel filling, you will adore these Delicious Salted Caramel Butter Bars!
Frequently Asked Questions
Exactly where do you keep caramel bars?
These Caramel bars can be stored for an extended period if they are wrapped in plastic and placed in an airtight container. They can be kept at room temperature or in the refrigerator for up to a week. When kept in the fridge, caramel sauce thickens.
Can you freeze these caramel bars?
Separate them into smaller plastic bags to defrost as needed. Separating them on parchment paper before placing them in a freezer-safe bag is another option. They can be frozen and stored for up to three months.
What sets salted caramel distinct from plain old caramel?
Sugar, cream, butter, and a little salt are what it takes to make caramel. The distinctive sweet and salty taste combo is brought out in the salted caramel by the addition of sea salt.
Delicious Salted Caramel Butter Bars – Perfect for Any Occasion!
These deliciously indulgent Salted Caramel Butter Bars are a buttery shortbread stuffed with a smooth salted caramel filling. Definitely, one to try!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Cuisine: American
2 tbsp vanilla extract
2 c. salted butter, room temperature
4 c. all purpose flour
1 c. granulated sugar
1½ c. powdered sugar
1/2 tsp vanilla
1/3 c. milk or cream
1 tbsp coarse sea salt (optional)
14 oz. soft caramel candies (about 50 individual caramels), unwrapped
For making the crust:
Turn the oven on to 325 degrees. Using a nonstick spray, coat a 9-by-13-inch baking dish. Place aside.
Cream the butter, granulated sugar, and powdered sugar together for 2 minutes in the bowl of a stand mixer fitted with the paddle attachment. Mix in the vanilla extract thoroughly. To make a soft dough, add the flour while the mixer is on low speed and mix until combined.
Spread out a third of the dough at the bottom of the dish. Don’t worry about the leftover dough; just wrap it in plastic and put it in the fridge.
Bake till the edges are light gold, 20 minutes. Then, put the dish on a cooling rack and wait for 15 minutes.
For the Filling:
Make the caramel filling while the bottom crust bakes and the leftover dough rest in the fridge. Unwrap the caramels and place them in a microwave-safe dish. Pour in the milk/cream. Put in the microwave and heat for a full minute at the highest setting. Take it out of the microwave and whisk it until it’s completely smooth. If the caramels are not entirely melted, microwave in 30-second increments on high, stirring after each interval, until smooth.
Stir in half a teaspoon of vanilla extract once the caramel has melted.
Once the crust has cooled, pour the caramel filling on top. Sprinkle the salt on the caramel layer now if desired.
Take the leftover dough from the fridge and crumble it all over the caramel.
Put the dish back in the oven and bake for another 25-30 minutes, until the filling is bubbling and the shortbread topping is firm and faintly brown.
Wait until thoroughly cooled, then cut into squares.
This can be kept for up to 5 days if stored properly.
How To Make it Gluten free
Substitute regular flour with gluten-free all-purpose baking flour such as Bob’s Red Mill.
- Serving Size: 1 bar
- Calories: 436
- Sugar: 43.2 g
- Sodium: 420.3 mg
- Fat: 18.9 g
- Carbohydrates: 63.9 g
- Protein: 4.3 g
- Cholesterol: 43.6 mg
Keywords: Salted Caramel Butter Bars
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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!