Dessert

Salted Caramel Butter Bars Recipe

ByZoe Lane November 18, 2025November 18, 2025

Introduction

These Salted Caramel Butter Bars combine a buttery shortbread crust with a rich, gooey caramel topping sprinkled with flaky sea salt. They offer the perfect balance of sweet and salty, making them an irresistible treat for any dessert lover.

The image shows three square caramel bars stacked closely on a white plate with a smooth white marbled surface background. Each bar has two visible layers: a light brown, crumbly base with a grainy texture on the bottom and a thick, glossy caramel layer on top that has a rich golden brown color. The caramel is slightly shiny and sprinkled with coarse salt crystals that add a white contrast. The bars’ edges are clean and sharp, highlighting the thickness and softness of the caramel layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (2 sticks)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup light corn syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with foil, leaving some overhang for easy lifting, and butter or spray the foil to prevent sticking.
Step 2: Make the shortbread crust by creaming 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy. Fold in 2 cups all-purpose flour and 1/4 teaspoon fine salt until a soft dough forms.
Step 3: Press the dough evenly into the prepared pan and poke a few holes with a fork to ensure even baking. Bake the crust for 18 to 22 minutes, or until the edges just start to turn golden. Remove from oven but leave the oven on.
Step 4: While the crust bakes, start the caramel. In a medium saucepan, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, and 1/4 cup light corn syrup over medium heat. Stir until everything melts and comes to a gentle boil.
Step 5: Let the sugar mixture boil gently for 2 to 4 minutes, stirring constantly. If you have a candy thermometer, cook it to about 235 to 240°F for a firm but still gooey caramel.
Step 6: Remove the saucepan from heat. Slowly whisk in 1/2 cup heavy cream—be careful as it will bubble up. Stir in 1 teaspoon vanilla extract until the caramel is smooth and glossy.
Step 7: Pour the hot caramel evenly over the prebaked crust and spread quickly to cover the entire surface. Return to the oven and bake for 10 to 12 minutes, until the caramel is bubbling and looks set at the edges.
Step 8: Cool the pan on a wire rack until just warm, then chill in the refrigerator for at least 1 hour to allow the caramel to firm up. Chilling helps the bars set cleaner.
Step 9: Sprinkle 1/2 teaspoon flaky sea salt over the top. Use the foil overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife between cuts for clean edges. Store in an airtight container.

Tips & Variations

Use a candy thermometer to monitor the caramel temperature for perfect consistency every time.
For extra indulgence, drizzle melted chocolate over the cooled bars before slicing.
If you prefer less sweetness, reduce the brown sugar in the caramel by 1/4 cup.
Allow the bars to chill thoroughly for clean cuts and firmer texture.

Storage

Store the salted caramel butter bars in an airtight container in the refrigerator for up to 5 days. To serve, let them sit at room temperature for about 10 minutes for a softer texture. These bars can also be frozen for up to 1 month; thaw overnight in the refrigerator before slicing.

How to Serve

The image shows a close-up of three square caramel bars stacked on a round white plate, which sits on a white marbled surface. Each bar has two layers: a bottom thick layer of crumbly light brown crust with a rough texture and a top smooth, shiny caramel layer that is medium brown in color. The top caramel layer is slightly thick and sprinkled with coarse white sea salt crystals. The middle bar is slightly raised above the others, highlighting the layers clearly. The lighting is soft and natural, making the caramel gleam and the salt crystals sparkle, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level, especially since the recipe includes flaky sea salt on top. If you use salted butter, reduce or omit the additional salt to avoid over-salting.

What can I substitute for light corn syrup?

If you don’t have light corn syrup, you can substitute an equal amount of honey or golden syrup. These alternatives help prevent crystallization and keep the caramel smooth.