This post may contain affiliate links. Please see disclosure policy here.
Salted Caramel Butter Bars have a rich buttery shortbread crust topped with a creamy salted caramel center.
This recipe has three of my favorite things, salt, caramel and butter. These bars are a lovely, buttery shortbread with a layer of rich salted caramel.
These bars are highly requested and never last long when I make them. They are easy to make, the hardest part is resisting the urge to eat them all.
Ingredients Needed
- Butter
- Sugar, granulated sugar and powdered sugar
- Vanilla Extract
- Flour
- Caramel Bits
- Heavy Whipping Cream
- Coarse Salt
How to Make Salted Caramel Butter Bars
- Beat together the butter and sugars until light and fluffy, 2-3 minutes.
- Add in vanilla and mix to combine.
- Mix in the flour on low until dough forms.
- Press half the dough into the bottom of a prepared pan, evenly.
- Refrigerate remaining dough.
- Bake at 325 degrees F for 18-20 minutes or until edges just begin to turn golden brown.
- Combine caramel bits, whipping cream and vanilla in a saucepan.
- Stir over medium heat until completely melted.
- Pour caramel filling over baked crust.
- Crumble refrigerated dough over the caramel.
- Sprinkle with salt.
- Bake at 325 degrees F for 25-30 minutes or until the toppiong is firm and beginning to turn golden brown on the edges.
- Allow to cool before cutting.
Frequently Asked Questions
What can I use instead of caramel bits?
You can use individually wrapped caramel squares if you are unable to find caramel bits.
What type of salt should I use for salted caramel?
A course salt is best. I prefer a French salt, Fleur De Sel, that you can find on Amazon, but you can use any coarse sea salt.
Check out more of my favorite salted recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Salted Caramel Butter Bars
Ingredients
- 1 lb. salted butter softened
- 3/4 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 T vanilla
- 4 cups flour
Caramel Filling
- 1 bag 12 oz. caramel bits
- 1/3 cup heavy whipping cream
- 1/2 tsp vanilla
- 2 tsp coarse salt fleur de sel
Instructions
- Preheat oven to 325 Degrees. Spray a 9 x 13 baking pan with cooking spray.
- Beat together the butter and sugars until light and fluffy, 2-3 minutes.
- Add in vanilla and mix to combine.
- Add in the flour and beat on low until dough forms.
- Press half the dough into the bottom of pan, evenly. Refrigerate remaining dough.
- Bake for 18-20 minutes or until edges just begin to turn golden brown.
- While dough is baking begin the filling.
- Place caramel bits, whipping cream and vanilla in a saucepan. Heat over medium heat and stir until completely melted.
- Pour caramel filling evenly over baked crust.
- Crumble refrigerated dough evenly over the caramel.
- Sprinkle with salt.
- Bake for 25-30 minutes or until the toppiong is firm and beginning to turn golden brown on the edges.
- Cool and cut into squares.
Nutrition Facts:
Janet says
Is 1 lb. of butter correct, or should it be 1 cup of butter? 1 lb. seems like a lot!
Dorothy says
Leigh Ann,
I’m having trouble finding the caramel bits. Do you suppose a jar of Mrs. Richardson’s Butterscotch ice cream topping would work just as well? Or would it be too runny?
Leigh Anne says
DOrothy, That would probably be too runny. Try using the Kraft caramels. The kind that come individually wrapped for caramel apples.
Margaret Coker says
Would Kosher salt work?
Leigh Anne says
It would, you just want a coarse salt. There will be a flavor difference.
Erin says
Wow, Leigh Anne, these look so good. I’m curious if you think there would be a noticeable difference in flavor if I used the fleur de sel rather than the Trader Joe’s sea salt that I already have in my pantry. Thanks!
Leigh Anne says
I think the TJ salt would work fine. The French salt is a little “stronger” though I think.