Salted Caramel Butter Bars

Soft, buttery shortbread layers filled with gooey, salted caramel. These dessert bars melt in your mouth and are perfect for parties, holidays, or anytime you crave something extra indulgent.

Why You’ll Love This Recipe

• Ultra-buttery shortbread with a soft, melt-in-your-mouth texture
• Gooey caramel center that stays soft even after cooling
• Easy pantry ingredients
• Perfect for gifting, holidays, bake sales, or freezing
• Crowd-pleasing dessert that looks impressive but is simple to make

Ingredients

For the Shortbread Dough

• 1 cup (225 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar
• 1 tbsp vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ tsp salt

For the Salted Caramel Filling

• 1 cup (300 g) thick caramel sauce (like dulce de leche or caramel topping)
• 3 tbsp heavy cream
• ½ tsp sea salt (or more to taste)

Instructions

1. Prepare the Dough

1. Preheat oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper.
3. In a bowl, beat butter, granulated sugar, brown sugar, and vanilla until fluffy (1–2 minutes).
4. Add flour and salt. Mix until a soft dough forms.

2. Layer the Shortbread

1. Press 2/3 of the dough into the bottom of the pan.
2. Bake for 15 minutes, just until lightly golden.

3. Make the Caramel Filling

1. In a bowl, mix caramel sauce, heavy cream, and sea salt.
2. Stir until smooth.

4. Assemble the Bars

1. Pour caramel mixture over the baked shortbread base.
2. Crumble the remaining 1/3 dough over the caramel in small chunks.
3. Do not press — crumbles create the perfect texture.

5. Bake

• Return to the oven and bake for 25–30 minutes, until the top is lightly golden and the caramel is bubbling around the edges.

6. Cool & Serve

• Let the bars cool at least 1–2 hours before slicing.
• For clean slices, chill in the fridge for 30 minutes.

You Must Know

• Don’t skip cooling — the bars need time to set.
• Use thick caramel (not thin ice-cream topping) for best texture.
• The crumble topping should be uneven — it creates the classic look.
• If your caramel is very thick, microwave 10 seconds to loosen.

Storage Tips

• Room temperature: 3–4 days in an airtight container
• Fridge: 1 week
• Freezer: Up to 2 months
• Thaw at room temp and enjoy!

Ingredient Substitutions

• Caramel: Dulce de leche, homemade caramel, or thick jarred caramel
• Butter: Salted butter works — just reduce added salt
• Flour: Use 1:1 gluten-free baking flour
• Topping twist: Add chocolate chips or chopped pecans over the caramel

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Serving Suggestions

• Serve with vanilla ice cream
• Drizzle caramel sauce on top
• Sprinkle extra flaky sea salt for even more contrast
• Add whipped cream for a softer dessert plate-style serving

Pro Tips

• For extra flavor, brown half of the butter before mixing into the dough.
• Don’t overbake — bars firm up as they cool.
• Use parchment paper for easy removal.
• Make a double batch because these disappear fast!

Frequently Asked Questions

→ Can I use store-bought caramel?
Yes — just choose a thick caramel, not a runny topping.

→ Why did my caramel leak or bubble over?
Your pan may have been too full. Use parchment with high sides or an 8×8 pan.

→ Can I make these ahead?
Absolutely — they taste even better the next day.

→ Can I make them less sweet?
Use salted caramel and increase sea salt lightly. You can also reduce sugar in the dough by 2 tbsp.

→ Can I make them less sweet?
Use salted caramel and increase sea salt lightly. You can also reduce sugar in the dough by 2 tbsp.

→ Can I make them less sweet?
Use salted caramel and increase sea salt lightly. You can also reduce sugar in the dough by 2 tbsp.

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