Salted Caramel Butter Bars

Salted Caramel Butter Bars: The Ultimate Indulgence

If you’re in the mood for a rich, buttery, melt-in-your-mouth dessert, these Salted Caramel Butter Bars are just what you need. With a soft, crumbly crust and a gooey caramel center, topped with flake sea salt for the perfect sweet and salty balance, these bars are an irresistible treat. They’re perfect for sharing (or keeping all to yourself), and you won’t believe how easy they are to make!

Ingredients:

For the Crust:

• 1 ½ cups salted butter, at room temperature
• ¾ cup granulated sugar
• 1 ¼ cups powdered sugar
• 1 ½ tablespoons vanilla extract
• 3 cups all-purpose flour

For the Filling:

• 14 ounces caramel candies (about 50 pieces), unwrapped
• ⅓ cup heavy cream
• 1 teaspoon vanilla extract
• Flake sea salt, to taste

Directions:

1. Preheat the Oven: Set your oven to 325°F (163°C) and lightly spray a 9×13-inch baking dish with nonstick spray.
2. Make the Crust:
   • In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar on medium speed for about 2 minutes until smooth and fluffy.
   • Add the vanilla extract and mix until well combined.
   • Reduce the mixer speed to low, gradually add the flour, and mix until a soft dough forms.
3. Assemble the Base:
   • Press half of the dough evenly into the bottom of your prepared baking dish.
   • Wrap the remaining dough in plastic wrap and place it in the refrigerator to chill.
   • Bake the pressed dough for 15-20 minutes, or until the edges are lightly golden brown.
   • Remove from the oven and let the crust cool on a wire rack for 15 minutes.
4. Prepare the Caramel Filling:
   • While the crust cools, melt the caramel candies. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream.
   • Microwave on high for 1 minute, then stir until smooth. If necessary, microwave in additional 30-second intervals, stirring after each, until the caramel is fully melted and smooth.
   • Stir in the vanilla extract.
5. Assemble the Bars:
   • Pour the smooth caramel mixture over the cooled crust, spreading it evenly.
   • Sprinkle flake sea salt over the caramel to taste.
6. Top with Crumbled Dough:
   • Remove the chilled dough from the refrigerator, and crumble it evenly over the caramel layer.
7. Bake: Place the dish back in the oven and bake for 25-30 minutes, or until the caramel is bubbly and the top is golden brown.
8. Cool and Serve: Allow the bars to cool completely before cutting them into 24 squares. Enjoy the perfect harmony of sweet caramel and buttery crust with a hint of saltiness.

Recipe Tips:

• Caramel Melting Tip: Be sure to stir the caramel frequently while microwaving to avoid burning and ensure a smooth texture.
• Flake Sea Salt: Don’t skip the flake sea salt! It brings out the sweetness of the caramel and balances the richness of the butter perfectly.
• Storage: These bars can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.

Quick Facts:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Calories: 350 kcal per bar
• Servings: 24 bars

These Salted Caramel Butter Bars are a decadent dessert that is sure to impress. Whether you’re making them for a special occasion or just treating yourself to something sweet, they are bound to become a favorite. The combination of buttery crust, creamy caramel, and a sprinkle of sea salt will leave you craving more!

Salted Caramel Butter Bars

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• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 24 1x

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Description

These Salted Caramel Butter Bars are a mouthwatering combination of buttery crust and gooey caramel filling, topped with a sprinkle of flaky sea salt. The balance of sweet and salty flavors, along with the rich and tender texture, makes this dessert perfect for indulging your caramel cravings. Whether you’re looking for a simple treat to serve at a gathering or a delicious way to end a meal, these bars will certainly impress.

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Ingredients

Scale 1x2x3x

Crust:
1 ½ cups salted butter, at room temperature
¾ cup granulated sugar
1 ¼ cups powdered sugar
1 ½ tablespoons vanilla extract
3 cups all-purpose flour
Filling:
14 ounces caramel candies (about 50 pieces), unwrapped
⅓ cup heavy cream
1 teaspoon vanilla extract
Flake sea salt, to taste

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Instructions

Preheat the oven to 325°F (163°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and powdered sugar on medium speed for 2 minutes. Mix in the vanilla until well combined.
On low speed, slowly add the flour and mix until a soft dough forms.
Press half of the dough evenly into the bottom of the prepared baking dish. Wrap the remaining dough in plastic wrap and chill it in the refrigerator.
Bake the pressed dough for 15-20 minutes, until the edges are lightly golden. Remove from the oven and let the crust cool on a wire rack for 15 minutes.
Filling:
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave on high for 1 minute, then stir until smooth. If the caramel isn’t fully melted, continue microwaving in 30-second intervals, stirring between each, until smooth.
Stir in the vanilla extract and pour the caramel mixture evenly over the cooled crust. Sprinkle with flake sea salt to taste.
Remove the chilled dough from the refrigerator and crumble it evenly over the top of the caramel layer.
Bake for an additional 25-30 minutes, until the caramel is bubbly and the topping is lightly golden brown.
Allow the bars to cool completely before cutting them into 24 squares.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 350