Salted Caramel Butter Bars

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Description

These delicious treats are Salted Caramel Butter Bars. They feature a rich buttery shortbread base, a gooey caramel center, and a crumbly topping, all finished with a sprinkle of flaky sea salt. Perfect for dessert lovers who enjoy the perfect balance of sweet and salty in every bite.

Ingredients

For the Shortbread Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Caramel Layer:

  • 1 (14 oz) can sweetened condensed milk or 1 cup caramel sauce
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

To Finish:

  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. Make the Shortbread Base:
    • In a mixing bowl, cream together butter and sugar until light and fluffy.
    • Gradually mix in flour and salt until combined.
    • Press the dough evenly into the prepared baking pan.
    • Bake for 15–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
  3. Prepare the Caramel Layer:
    • In a small saucepan, combine sweetened condensed milk (or caramel sauce), brown sugar, and butter.
    • Cook over medium heat, stirring constantly until thickened and smooth (about 5–7 minutes).
    • Remove from heat and stir in vanilla extract.
    • Pour the caramel evenly over the baked shortbread base.
  4. Add the Crumb Topping:
    • In a separate bowl, mix flour, brown sugar, and salt.
    • Cut in the cold butter until the mixture resembles coarse crumbs.
    • Sprinkle the crumb topping evenly over the caramel layer.
  5. Bake Again:
    • Bake for an additional 20–25 minutes, or until the topping is golden and caramel is bubbly.
    • Remove from oven and allow to cool completely in the pan.
  6. Finish and Serve:
    • Sprinkle flaky sea salt over the top.
    • Once cooled, cut into squares or bars and serve.

Tips

  • For extra gooey caramel, slightly underbake the caramel layer.
  • Use a sharp knife and warm it in hot water for clean cuts.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Optional: drizzle melted chocolate over the top for a chocolate-caramel twist.

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