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Irresistible Salted Caramel Butter Bars

Rich, buttery shortbread bars filled with a gooey layer of salted caramel and topped with a crumble finish. The perfect balance of sweet and salty.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 2 cups unsalted butter softened
  • 1 cup granulated sugar
  • 1.5 cups powdered sugar
  • 1 tbsp vanilla extract
  • 4 cups all-purpose flour
Caramel Filling
  • 11 oz soft caramels bagged, unwrapped
  • 0.33 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp flaky sea salt divided

Equipment

  • 9x13 inch baking pan
  • Stand mixer or hand mixer
  • Microwave-safe bowl
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (163°C). Line a 9x13 baking pan with parchment paper and grease lightly.
  2. In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until smooth.
  3. Mix in 1 tablespoon vanilla extract. Gradually add flour and mix until a soft dough forms.
  4. Press 2/3 of the dough into the bottom of the prepared pan. Refrigerate the remaining 1/3 dough.
  5. Bake the crust for 20 minutes until edges are barely golden.
  6. While crust bakes, combine caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  7. Stir vanilla into the caramel. Pour over the hot crust. Sprinkle with half the flaky sea salt.
  8. Crumble the reserved refrigerated dough over the caramel layer.
  9. Bake for another 25-30 minutes until topping is golden brown. Sprinkle with remaining sea salt immediately.
  10. Cool completely in pan before cutting into squares.

Notes

Ensure bars are fully cooled before cutting to keep the caramel layer intact.