Salted Caramel Butter Bars Recipe
If you love rich, bakery-style treats with that perfect sweet-salty balance, this Salted Caramel Butter Bars Recipe is about to become your new signature dessert.
These salted caramel butter bars taste like something you’d buy at a fancy coffee shop, but they’re made right at home with simple pantry ingredients. Think: a tender, buttery shortbread crust, a thick layer of homemade salted caramel filling, and a crumbly, buttery topping that bakes into the most luscious, rich caramel cookie bars. I like to bring these to church potlucks, office parties, or honestly, just cut them into tiny squares for my “coffee break stash” in the freezer.
They’re a classic example of sweet and salty dessert bars done right—no special equipment, no candy thermometer, and very forgiving for beginner bakers. If you’re searching for an easy dessert bar recipe that still feels special and “company worthy,” this caramel shortbread bars recipe absolutely delivers.
Why You’ll Love This Salted Caramel Butter Bars Recipe
- Bakery flavor, home kitchen effort – You get that rich caramel bakery-bar taste with basic ingredients and one pan.
- Buttery shortbread crust – A melt-in-your-mouth base that holds up under all that caramel without getting soggy.
- No candy thermometer needed – The caramel layer is fuss-free and made with sweetened condensed milk on the stovetop.
- Perfect make-ahead dessert – These salted caramel dessert bars slice best once chilled, so they’re ideal for parties and holidays.
- Freezer-friendly sweet treat – Stash them for busy weeks; they thaw beautifully for quick coffee snacks.
- Crowd-pleasing flavor – Sweet, salty, buttery, and just a little decadent—people always ask for the recipe.
- Flexible pan sizes – Works in a standard 9×13-inch pan, and can be halved for an 8×8 if you don’t need a big batch.
- Great for gifting – These layered caramel butter bars hold their shape, so they’re perfect for cookie boxes and bake sales.
Ingredients
Here’s everything you need for this Salted Caramel Butter Bars Recipe. I’ll break it into two parts: the buttery shortbread crust and the homemade salted caramel filling.
For the Buttery Shortbread Crust and Topping
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
(Tip: Room-temperature butter makes the crust fluffy and easier to spread. If your butter is very cold, cut it into cubes and let it sit out 20–30 minutes.)
For the Homemade Salted Caramel Filling
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 1 can (14 oz / 396 g) sweetened condensed milk
- ¼ cup (60 ml) heavy cream
- 1½–2 teaspoons flaky sea salt, plus more for topping
- 1 teaspoon pure vanilla extract
(Tip: Use good-quality flaky sea salt like Maldon for topping; table salt will taste too harsh.)
Optional Garnishes
- Extra flaky sea salt for sprinkling on top
- ½ cup mini chocolate chips or chopped dark chocolate
- ¼ cup finely chopped pecans or toasted walnuts
If you’re used to classic caramel butter bars recipes that use jarred caramel sauce, this version leans homemade instead. The stovetop caramel is thicker, creamier, and bakes into the bars beautifully without oozing everywhere.
Directions
Follow these simple steps and you’ll have rich, buttery salted caramel dessert bars cooling on your counter in no time.
1. Preheat and Prep Your Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang so you can lift the bars out later. Lightly spray the parchment with nonstick spray.
This little parchment “sling” makes slicing much neater, especially with a gooey caramel layer.
2. Make the Buttery Shortbread Base
- In a large mixing bowl (or stand mixer with paddle), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes.
- Add the eggs and vanilla extract; mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix on low just until a soft, thick dough forms. It will look like cookie dough.
If the dough feels super sticky, let it sit for 5 minutes—flour absorbs moisture as it rests.
3. Press and Par-Bake the Crust
- Scoop about two-thirds of the dough into the prepared pan. Press it evenly into the bottom using clean hands or the bottom of a measuring cup.
- Bake the crust for 12–15 minutes, just until the edges are very lightly golden. It shouldn’t be fully baked yet.
While that bakes, you’ll make the homemade salted caramel filling on the stove.
4. Cook the Caramel Filling
- In a medium saucepan, add the butter and brown sugar. Cook over medium heat, stirring constantly, until the butter melts and the mixture is smooth and starts to bubble gently.
- Stir in the sweetened condensed milk and heavy cream. Keep cooking over medium-low heat, stirring often, for 5–7 minutes until the mixture thickens slightly and looks glossy. It should gently bubble but not scorch.
- Remove from heat and stir in the vanilla and 1½ teaspoons flaky sea salt. Taste carefully (it’s hot!) and add a little more salt if you like a stronger sweet-salty contrast.
You now have a thick, luscious caramel that’s the star of these rich caramel cookie bars.
5. Assemble the Layered Caramel Butter Bars
- Pour the warm caramel filling over the warm, partially baked crust. Spread it evenly with an offset spatula or the back of a spoon.
- Crumble the remaining dough over the top of the caramel in small pieces, leaving some caramel peeking through.
- If using chocolate chips or nuts, scatter them over the top now, gently pressing them into the dough.
This crumbly top bakes into gorgeous, golden layers—like a cross between caramel shortbread bars and a cookie bar.
6. Bake Until Golden and Set
- Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and the edges are bubbling. The center should look mostly set, not sloshy.
- Remove from the oven and immediately sprinkle with more flaky sea salt, if you love that sweet and salty finish (I do!).
7. Cool, Chill, and Slice
- Let the bars cool completely at room temperature. For the cleanest slices, chill the pan in the fridge for at least 1–2 hours.
- Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 24–32 bars, depending on how big you’d like them.
They’re rich, so small squares go a long way—especially on a cookie platter.
Servings & Timing
- Yield: 24–32 salted caramel butter bars
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes total
- Cooling/Chill Time: 1–2 hours (for clean slices)
- Total Time: About 2–3 hours, most of it hands-off cooling time
These are perfect to make the morning of an event, or even the night before. By the time you’re ready to serve, they cut beautifully and hold their shape.
Variations
Once you have this base Salted Caramel Butter Bars Recipe, you can play a little:
- Nutty Caramel Bars – Add ¾ cup chopped pecans or walnuts over the caramel before adding the top dough layer.
- Chocolate Swirl Caramel Bars – Drizzle ½ cup melted dark chocolate over the cooled bars and let it set before slicing.
- Espresso Salted Caramel Bars – Stir 1–2 teaspoons instant espresso powder into the caramel for a subtle coffee note.
- Peanut Butter Caramel Bars – Swirl ¼ cup warmed peanut butter into the caramel layer before baking.
- Sea Salt & Pretzel Crunch Bars – Sprinkle crushed pretzels over the caramel layer for extra crunch and saltiness.
- Holiday Spice Caramel Bars – Add 1 teaspoon cinnamon and a pinch of nutmeg to the shortbread dough for a cozy seasonal twist.
Storage & Reheating
- Room Temperature: Store sliced bars in an airtight container at cool room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in the fridge for 5–6 days. Let them sit out for 10–15 minutes before serving so the caramel softens a bit.
- Freezer: Freeze bars in a single layer, then transfer to a freezer bag or container with parchment between layers for up to 2 months.
- Thawing: Thaw in the fridge overnight or on the counter for 30–45 minutes.
- Warming (if you like them gooier): Pop a bar in the microwave for 8–10 seconds for a slightly warm, soft caramel center—so good with a scoop of vanilla ice cream.
You can absolutely make these ahead for holidays or parties. I often bake them 1–2 days in advance and keep them chilled; the flavors settle and deepen a bit.
Notes
- Watch the caramel, not the clock: Stovetops vary, so keep an eye on the thickness and gentle bubbling of the caramel instead of just timing it. It should coat a spoon and look smooth and glossy.
- Don’t overbake: The bars will continue to set as they cool. If you wait until the center is rock solid in the oven, they may end up a little dry. Look for lightly golden edges and a mostly set center.
- Salt levels are personal: I like these sweet and salty dessert bars with a pretty bold salt finish. If you’re unsure, start with 1½ teaspoons in the caramel and sprinkle just a little on top, then adjust next time.
- Cleaner cuts trick: Use a sharp chef’s knife, rinse it under hot water, and wipe dry between cuts. It makes a difference, especially with a softer caramel center.
- Gluten-free option: You can make these with a good 1:1 gluten-free flour blend; just be aware the texture may be a bit more tender and crumbly.
- Serving suggestion: These pair beautifully with coffee, black tea, or a simple scoop of vanilla or salted caramel ice cream.
I tested a handful of versions—one with jarred caramel, one with less butter, one without pre-baking the crust—and this method gave the most consistent, sturdy, but still tender bars every time.
FAQs
Can I use store-bought caramel sauce instead of homemade?
Yes, but choose a thick, high-quality caramel sauce; you’ll need about 1½–2 cups. The bars may be a bit gooier and slightly less set.
Do I have to use sweetened condensed milk?
For this style of caramel filling, yes—it helps create that thick, creamy texture that bakes well into the bars.
Can I halve this recipe?
You can. Use an 8×8-inch pan, reduce the baking times slightly, and start checking a bit earlier.
Why is my caramel grainy or separated?
Usually this means it got too hot or wasn’t stirred enough. Keep the heat at medium-low and stir often, especially near the edges of the pan.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in both the dough and the caramel slightly, then taste and adjust. Remember you can always sprinkle more flaky salt on top.
How do I keep the crust from sticking to the pan?
Parchment paper with a light spray of nonstick is your best friend here. Also, let the bars cool fully before trying to lift them out.
Why did my bars puff up a lot in the oven?
A little puffing is normal from the baking powder and steam. They’ll settle as they cool; chilling helps them firm up so they slice neatly.
Are these salted caramel butter bars very sweet?
They’re definitely on the indulgent side—rich, buttery, and sweet—but the flaky sea salt balances things nicely. Smaller pieces help keep the sweetness in check.
Conclusion
These Salted Caramel Butter Bars bring together everything I love in a dessert bar: a buttery shortbread crust, a silky homemade salted caramel filling, and a golden, cookie-like crumble on top. They’re rich, comforting, and surprisingly simple—and they always disappear faster than I expect.
If you try this Salted Caramel Butter Bars Recipe, let me know how it goes—leave a comment with your twist, or tell me if you tried one of the variations. And if you’re in the mood for more bar recipes, you might also enjoy my chocolate peanut butter oat bars or classic lemon bar recipe next time you’re baking.
Salted Caramel Butter Bars
Ingredients
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g; for crust and topping)
- 1 cup granulated sugar for crust and topping
- 1/2 cup light brown sugar packed; for crust and topping (100 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract for crust and topping
- 3 cups all-purpose flour 360 g; for crust and topping
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt for crust and topping
- 1 cup unsalted butter for caramel filling (2 sticks / 226 g)
- 1 cup light brown sugar packed; for caramel filling (200 g)
- 14 oz sweetened condensed milk 1 can (396 g)
- 1/4 cup heavy cream 60 ml
- 1 1/2 to 2 teaspoons flaky sea salt plus more for topping, to taste
- 1 teaspoon pure vanilla extract for caramel filling
- flaky sea salt extra, for sprinkling on top (optional)
- 1/2 cup mini chocolate chips or chopped dark chocolate optional garnish
- 1/4 cup finely chopped pecans or toasted walnuts optional garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to form a sling. Lightly spray the parchment with nonstick spray.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar together until light and fluffy, about 2–3 minutes. Add the 2 eggs and 2 teaspoons vanilla extract and mix until smooth. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Add the dry ingredients to the wet mixture and mix on low speed just until a soft, thick dough forms.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Scoop about two-thirds of the dough into the prepared pan. Press it evenly into the bottom of the pan using clean hands or the bottom of a measuring cup. Bake for 12–15 minutes, or until the edges are very lightly golden. The crust should not be fully baked yet.
- While the crust bakes, make the caramel filling. In a medium saucepan over medium heat, add 1 cup unsalted butter and 1 cup packed light brown sugar. Cook, stirring constantly, until the butter is melted, the mixture is smooth, and it starts to bubble gently. Stir in the sweetened condensed milk and 1/4 cup heavy cream. Continue cooking over medium-low heat, stirring often, for 5–7 minutes, until the mixture thickens slightly, looks glossy, and bubbles gently without scorching. Remove from the heat and stir in 1 teaspoon vanilla extract and 1 1/2 teaspoons flaky sea salt. Taste carefully and add up to 1/2 teaspoon more salt if you prefer a stronger sweet-salty flavor.1 cup unsalted butter, 1 cup light brown sugar, 14 oz sweetened condensed milk, 1/4 cup heavy cream, 1 1/2 to 2 teaspoons flaky sea salt, 1 teaspoon pure vanilla extract
- Pour the warm caramel filling evenly over the warm, partially baked crust. Use an offset spatula or the back of a spoon to spread it into an even layer. Crumble the remaining dough over the top of the caramel in small pieces, leaving some caramel peeking through. If using chocolate chips or nuts, scatter them evenly over the top and gently press them into the dough.1/2 cup mini chocolate chips or chopped dark chocolate, 1/4 cup finely chopped pecans or toasted walnuts
- Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and the edges are bubbling. The center should look mostly set, not liquid. Remove from the oven and immediately sprinkle with additional flaky sea salt, if desired.flaky sea salt
- Allow the bars to cool completely at room temperature. For the cleanest slices, chill the pan in the refrigerator for at least 1–2 hours. Use the parchment overhang to lift the slab out of the pan and onto a cutting board. Slice into 24–32 bars, depending on your preferred size.
- Store bars in an airtight container at cool room temperature for up to 2 days, or in the refrigerator for 5–6 days. For longer storage, freeze in layers separated by parchment for up to 2 months. Let refrigerated or frozen bars sit at room temperature for 10–15 minutes before serving, or warm a single bar in the microwave for 8–10 seconds for a softer, gooier caramel center.
