Name: Salted Caramel Butter Bars – Sweet and Salty Dessert
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound (2 cups) unsalted butter, softened; 1 cup granulated sugar; 1½ cups powdered sugar; 1 tablespoon vanilla extract; 4 cups all-purpose flour; 1 (14 oz) bag soft caramel candies (such as Kraft), unwrapped; 1/3 cup heavy cream; 1–2 teaspoons flaky sea salt, to taste; ½ cup chopped pecans; Chocolate chips or melted chocolate for drizzle; ½ teaspoon ground cinnamon

Description

These Salted Caramel Butter Bars are rich, buttery, and bursting with gooey caramel flavor. Topped with flaky sea salt, they strike the perfect sweet and salty balance and are easy enough to whip up for any occasion—spring brunch, potlucks, or an indulgent snack just for you.

Ingredients

Scale

For the Butter Base & Topping:

1 pound (2 cups) unsalted butter, softened
1 cup granulated sugar
1½ cups powdered sugar
1 tablespoon vanilla extract
4 cups all-purpose flour

For the Caramel Filling:

1 (14 oz) bag soft caramel candies (such as Kraft), unwrapped
1/3 cup heavy cream
1–2 teaspoons flaky sea salt, to taste

Optional Add-ins:

½ cup chopped pecans
Chocolate chips or melted chocolate for drizzle
½ teaspoon ground cinnamon

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Instructions

Preheat oven to 325°F (165°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 2–3 minutes). Add vanilla extract and mix well.
Add flour gradually, mixing just until a soft dough forms.
Press two-thirds of the dough into the prepared pan to form an even base layer. Bake for 20 minutes or until lightly golden.
While the base bakes, combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Stir in cinnamon or chopped pecans, if using.
Pour the melted caramel evenly over the baked base. Sprinkle sea salt over the caramel.
Crumble the remaining dough on top of the caramel layer, leaving some caramel visible.
Bake for an additional 25–30 minutes, or until the top is golden and the caramel is bubbling at the edges.

Cool completely in the pan before lifting out using the parchment and slicing into bars.

Notes

For added texture, stir in chopped nuts or top with chocolate drizzle after cooling.
Let the bars cool fully before cutting to keep the layers neat.
Store in an airtight container at room temp for 4 days or refrigerate for up to a week.

Can be frozen for up to 2 months.