These Salted Caramel Butter Bars are a family favorite: soft, chewy bars with a rich ribbon of salted caramel sandwiched in a buttery, tender cookie-like crust.
They’ve become a holiday staple in our house. My dad can’t get enough of them, so I usually make several batches — one for our own holiday snacking and others to share with neighbors and friends. They always get rave reviews.
These bars are straightforward to prepare. Below is everything you need to know to make them at home.
Salted Caramel Butter Bars
The base for these bars is essentially a buttery sugar cookie dough that behaves a lot like shortbread. Key components:
- Butter: plenty of it. The butter is essential for the rich flavor and melt-in-your-mouth texture.
- Sugars: a combination of granulated sugar for sweetness and powdered sugar for a soft, airy crumb.
- Vanilla extract: for flavor depth.
- Flour: provides structure to the bars.
There’s no leavening and no eggs — the dough is dense and buttery, perfect for pressing into a pan. You prebake half of the dough to set a sturdy base, then spread an 11.5 oz jar of salted caramel sauce over the warm crust. Any quality salted caramel works; store-bought sauces are convenient, or you can use a homemade caramel if you prefer.
After adding the caramel, crumble the remaining dough over the top and finish baking. If you like, sprinkle a light pinch of sea salt after they come out of the oven — keep in mind many caramel sauces already contain salt, so use sparingly.
The result is irresistibly gooey and buttery bars that hold together when chilled and cut into squares. They’re an instant crowd-pleaser and a perfect addition to cookie trays or dessert tables.
adapted from Sticky, Chewy, Messy, Gooey Cookbook
Salted Caramel Butter Bars
Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup white sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1 11.5 oz jar salted caramel sauce
- Sea salt, for sprinkling (optional)
Instructions
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Preheat the oven to 325°F (163°C). Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges. Spray the foil with cooking spray and set the pan aside.
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In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until creamy and light, about 2 minutes. Add the powdered sugar and vanilla, then mix in the flour until a soft dough forms. Press half of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
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Bake the crust for 15 minutes. Remove the pan from the oven but keep the oven on. Pour the salted caramel sauce evenly over the warm crust. Crumble the reserved dough over the caramel to cover it. Lightly sprinkle with sea salt if desired, remembering the caramel may already contain salt.
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Return the pan to the oven and bake for another 25–30 minutes, or until the top is golden and the caramel is bubbly. A slight jiggle in the center is fine; it will firm up as it cools. Cool completely, then refrigerate for at least one hour before cutting into squares.
Enjoy these rich, buttery bars chilled or at room temperature. They store well in the refrigerator for several days and make a great addition to gift boxes and holiday trays.
Love salted caramel? Try other salted caramel desserts for more inspiration.
Have a fantastical day!
xo, Hayley