Description
These Salted Caramel Butter Bars feature a buttery shortbread crust topped with a rich, gooey salted caramel layer. Perfectly balanced with a sprinkling of flaky sea salt, these bars combine sweet and salty flavors in a luscious treat that’s easy to make and irresistible.
Ingredients
Scale
Shortbread Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt
Salted Caramel Topping
- 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
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with foil, leaving some overhang on the sides to easily lift the bars later. Lightly butter or spray the foil to prevent sticking. In a bowl, cream together 1 cup of softened unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Gradually fold in 2 cups all-purpose flour and 1/4 teaspoon fine salt until a soft dough forms. Press this dough evenly into the prepared pan, and prick the surface a few times with a fork to allow even baking.
- Bake the Crust: Place the pan in the oven and bake the crust for 18 to 22 minutes until the edges begin to turn golden. Be careful not to overbake as the crust should remain light in color. Remove from the oven but keep the oven on for the caramel step.
- Make the Caramel: While the crust bakes, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, and 1/4 cup light corn syrup in a medium saucepan over medium heat. Stir constantly until the mixture melts and reaches a gentle boil. Let it boil gently for 2 to 4 minutes, stirring often, or use a candy thermometer to reach 235–240°F for a firm yet gooey caramel.
- Finish the Caramel: Remove the saucepan from heat and slowly whisk in 1/2 cup heavy cream; be cautious as it will bubble vigorously. Stir in 1 teaspoon vanilla extract until the caramel is smooth and glossy.
- Assemble and Bake: Pour the hot caramel evenly over the prebaked shortbread crust, spreading quickly to cover the entire surface. Return the pan to the oven and bake for 10 to 12 minutes until the caramel is bubbling and looks set around the edges.
- Cool and Chill: Remove the pan from the oven and place on a wire rack to cool until just warm. Then chill in the refrigerator for at least 1 hour to allow the caramel to firm up for cleaner cutting and serving.
- Finish and Serve: Once chilled, sprinkle 1/2 teaspoon flaky sea salt evenly over the top. Using the foil overhang, lift the bars out of the pan and cut into squares with a sharp knife, wiping the knife between cuts for clean edges. Store the bars in an airtight container to maintain freshness.
Notes
- For the best texture and appearance, do not overbake the shortbread crust; it should remain pale with lightly golden edges.
- Be cautious when adding heavy cream to the hot caramel, as it will bubble up significantly.
- Chilling the bars before cutting helps the caramel set firmly for neat slices.
- Use flaky sea salt as a finishing touch for an enhanced sweet-salty flavor contrast.
- Store bars in an airtight container at room temperature or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel bars, caramel butter bars, shortbread dessert, homemade caramel bars, sweet and salty dessert
