Rich Salted Caramel Butter Bars

A few summers ago, I was invited to a small backyard potluck by my neighbor, Rosa. She’s the kind of woman who cooks like she’s feeding a small army—no one ever leaves hungry. That evening, between the laughter, string lights, and bowls of homemade salsa, she handed me a square dessert that looked innocent enough. One bite in, and I froze. Buttery, salty, sweet, melt-in-your-mouth magic. I chased her down for the recipe before the night ended.

Of course, Rosa had no “recipe.” Just a few scribbles on a napkin and a knowing smile. So, I went home and spent the next few days testing, tasting, and trying to bottle that same joy. After a few tweaks—more butter (obviously), a sprinkle of sea salt, and a generous layer of caramel—I landed on these Salted Caramel Butter Bars.

They’re rich but not heavy, sweet with just the right hint of salt. The kind of dessert that makes you pause mid-conversation because it’s that good. Baking them fills my little Austin kitchen with the comforting scent of butter and vanilla, and even my cat, Chili, insists on sitting by the oven when they’re baking.

Short Description

Salted Caramel Butter Bars are buttery, melt-in-your-mouth cookie bars layered with smooth caramel and a sprinkle of sea salt. They’re a crowd favorite—sweet, salty, rich, and incredibly easy to make.

Key Ingredients

For the Crust and Topping:

• 1 pound (2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1½ cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour

For the Caramel Filling:

• 1 (14 oz) bag of caramel candies, unwrapped (or 2 cups soft caramel bits)
• ⅓ cup heavy cream
• ½ to 1 teaspoon coarse sea salt (adjust to taste)

Tools Needed

• 9×13-inch baking pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Rubber spatula
• Saucepan or microwave-safe bowl
• Cooling rack

Cooking Instructions

Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy lifting later.

Step 2: Make the Dough
Beat butter, granulated sugar, and powdered sugar together until light and fluffy. Add vanilla, then gradually mix in flour until a thick dough forms. If the dough feels sticky, add 1 tablespoon of flour at a time.

Step 3: Press and Bake the Bottom Layer
Press about two-thirds of the dough evenly into the bottom of the prepared pan. Bake for 20 minutes or until lightly golden around the edges.

Step 4: Prepare the Caramel
While the crust bakes, melt caramel candies with heavy cream over low heat or in the microwave in 30-second intervals. Stir often until smooth and creamy.

Step 5: Layer the Caramel
Pour warm caramel over the baked crust. Spread evenly with a spatula, then sprinkle sea salt on top.

Step 6: Add the Topping
Crumble the remaining dough over the caramel layer. Don’t press it down—leave it rustic for that buttery crumb texture.

Step 7: Bake Again
Bake for 25–30 minutes, until the top is golden and set.

Step 8: Cool and Slice
Cool completely in the pan. For clean slices, chill in the fridge for an hour. Use parchment overhang to lift out and cut into squares.

Why You’ll Love This Recipe

Perfect Flavor Balance: Sweet caramel meets a hint of sea salt in every bite.

Melt-in-Your-Mouth Texture: Buttery crust and tender crumb make these bars irresistible.

Crowd Favorite: Great for potlucks, holidays, or just an indulgent treat at home.

Foolproof: Simple ingredients, easy steps, and big flavor payoff.

Make-Ahead Friendly: These bars actually taste better the next day!

Mistakes to Avoid & Solutions

Overbaking the crust: It should be just golden, not brown. Overbaking dries it out. Solution: Check it at the 18-minute mark.

Caramel too thick: This happens if overheated. Solution: Stir constantly and use low heat until smooth and pourable.

Bars falling apart when slicing: Cutting too soon causes this. Solution: Chill for at least 1 hour before slicing.

Uneven topping: Pressing down the top layer ruins the crumbly texture. Solution: Lightly sprinkle the dough over caramel instead of pressing.

Too salty: Always taste your caramel before baking and adjust sea salt accordingly.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Pair with coffee, espresso, or a tall glass of cold milk.

For parties, slice into smaller squares and serve on a dessert tray.

Add a drizzle of melted chocolate or extra caramel for extra decadence.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Keeps well for up to 1 week.

Freeze: Wrap bars individually and store in a freezer-safe bag for up to 2 months.

Reheat: Warm slightly in the microwave for 10–15 seconds for that fresh-baked softness.

FAQs

1. Can I use homemade caramel sauce instead of candies?
Yes, just make sure it’s thick enough to hold its shape when baked. Thin sauces may soak into the crust.

2. Can I make this recipe gluten-free?
Absolutely. Use a high-quality 1:1 gluten-free flour blend. The texture will be slightly more delicate but still delicious.

3. My caramel hardened after baking—what happened?
You likely cooked it too long or used a caramel with low fat. Try using soft caramel bits and more cream next time.

4. Can I reduce the butter?
It’s not recommended, this recipe depends on butter for its rich, melt-in-your-mouth texture.

5. How do I make clean slices?
Chill the bars and use a sharp knife wiped clean between cuts for perfect edges.

Tips & Tricks

Use high-quality butter for a richer flavor—European butter works beautifully.

Let the dough chill for 15 minutes if your kitchen is warm; it’s easier to handle.

For extra caramel flavor, stir a teaspoon of caramel extract into the dough.

Sprinkle flaky sea salt right before serving for a pretty and tasty finish.

Double the recipe if baking for a crowd, they disappear fast!

Recipe Variations

Chocolate Swirl Butter Bars: Drizzle melted dark chocolate over the caramel layer before adding the topping.

Nutty Caramel Bars: Add ½ cup chopped pecans or walnuts to the caramel layer for crunch.

Espresso Caramel Bars: Mix 1 teaspoon instant espresso powder into the caramel for a coffee twist.

Spiced Caramel Bars: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dough for cozy fall flavors.

Salted Caramel Pretzel Bars: Press crushed pretzels into the top before baking for an extra salty crunch.

Final Thoughts

Every time I bake these bars, I think of Rosa’s laugh echoing across the yard, the hum of chatter, and the sound of forks clinking against plates. These bars are more than butter and sugar, they’re a reminder of simple joy shared with others.

Now, whenever friends drop by or my brother raids the kitchen, I cut a few squares of these buttery gems and watch their faces light up. That quiet, blissful pause—the one that needs no words—is exactly why I keep baking them.