Name: Tasty Salted Caramel Butter Bars: An Irresistible Treat!
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 24 servings
Ingredients: 1 pound (2 cups) unsalted butter, at room temperature; 1 cup granulated sugar; 1½ cups powdered sugar; 2 tablespoons vanilla extract; 4 cups all-purpose flour; 1 (14 oz) bag of caramel candies, unwrapped (or 2 cups soft caramel bits); ⅓ cup heavy cream; ½ to 1 teaspoon coarse sea salt (adjust to taste)

Salted Caramel Butter Bars Tasty Irresistible – just the name itself evokes a sense of pure delight, doesn’t it? If you’re searching for that perfect confection that strikes an exquisite balance between salty and sweet, a treat so utterly decadent it will become an instant legend in your household, then you’ve certainly come to the right place. I’ve found that few desserts hold such universal appeal as the humble butter bar, especially when elevated by the sophisticated allure of salted caramel. Originating from the genius idea of combining rich, gooey caramel with a sprinkle of sea salt to enhance its sweetness, salted caramel has captivated palates worldwide over the past few decades, evolving from a gourmet restaurant staple to a beloved home baking sensation. These bars perfectly encapsulate that trend, offering a luxurious experience in every bite. People adore this dish not only for its incredible flavor profile – a buttery, crumbly base giving way to a soft, chewy, golden caramel layer – but also for its sheer convenience. They’re effortlessly shareable, transportable, and undeniably a crowd-pleaser. Truly, these Salted Caramel Butter Bars Tasty Irresistible treats are a testament to simple ingredients creating extraordinary magic.

Ingredients:

For the Butter Bar Base and Crumb Topping:
- 2 ½ cups (300g) all-purpose flour: I always make sure it’s good quality; it makes a difference in the bar’s structure.
- 1 teaspoon baking powder: Just a little lift to make the bars perfectly tender.
- ½ teaspoon fine sea salt: Balances out all the sweetness beautifully.
- 1 cup (226g) unsalted butter: This is two sticks, softened to room temperature. It needs to be truly soft, almost spreadable, but not melted, for that perfect crumb.
- ¾ cup (150g) granulated sugar: For sweetness and to help create that delightful crisp edge.
- ½ cup (100g) packed light brown sugar: This adds moisture, a lovely hint of molasses flavor, and contributes to the chewiness we all adore in a good butter bar.
- 1 large egg yolk: This little secret ingredient adds richness and helps bind the dough without making it too cake-like.
- 1 teaspoon pure vanilla extract: A classic flavor enhancer that truly brings out the buttery goodness.
For the Salted Caramel Filling:
- 1 ½ cups (300g) granulated sugar: The foundation of our incredible caramel.
- ¼ cup (60ml) water: To help dissolve the sugar and prevent crystallization – this is my preferred ‘wet’ caramel method.
- ¾ cup (180ml) heavy cream: Warmed slightly in the microwave or a small saucepan. This step is crucial to prevent the caramel from seizing when added to the hot sugar.
- ½ cup (113g) unsalted butter: That’s one stick, cut into about 4-5 pieces. Adds luscious richness and a beautiful sheen.
- 1 teaspoon pure vanilla extract: For an extra layer of warmth and flavor in the caramel.
- 1 teaspoon flaky sea salt: This is absolutely non-negotiable for “Salted Caramel Butter Bars Tasty Irresistible”! The bigger flakes provide delightful bursts of saltiness that cut through the sweetness. Adjust to your preference, but don’t skip it!

Preparing the Butter Bar Crust and Crumb Topping

Preheat and Prep Your Pan: First things first, let’s get that oven ready! Preheat your oven to a comfortable 350°F (175°C). Then, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the two longer sides. This acts as a convenient sling later for easy removal of the bars, making clean-up a breeze and ensuring they come out perfectly intact. Lightly grease any exposed parts of the pan or the parchment itself if you’re extra cautious.
Whisk Dry Ingredients: In a medium bowl, whisk together your 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt. Give them a good whisk to ensure everything is evenly distributed. This little step prevents pockets of leavening agent or salt in your final product. Set this bowl aside for now.
Cream Butter and Sugars: Now for the heart of our butter bar dough! In a large bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer will work wonders), cream together your 1 cup (226g) softened unsalted butter with ¾ cup (150g) granulated sugar and ½ cup (100g) packed light brown sugar. Beat on medium speed for about 2-3 minutes until the mixture is light, fluffy, and visibly pale. You’ll notice the texture becoming incredibly smooth and aerated. This creaming process is vital for the tender texture of the bars.
Incorporate Egg Yolk and Vanilla: Scrape down the sides of the bowl with a spatula to ensure everything is well combined. Then, add the 1 large egg yolk and 1 teaspoon of pure vanilla extract. Beat again on medium speed for another minute until thoroughly incorporated. The mixture might look a little curdled at first, but keep beating until it comes back together into a smooth, cohesive mass. The vanilla aroma will start to fill your kitchen, a delightful preview of what’s to come!
Add Dry Ingredients to Wet: Reduce your mixer speed to low. Gradually add the dry ingredient mixture (flour, baking powder, salt) to the wet ingredients, mixing until just combined. Be careful not to overmix at this stage; overmixing flour can develop gluten, leading to tougher bars, and we want these to be tender and melt-in-your-mouth! The dough will be thick and crumbly, almost like a very thick cookie dough.
Divide and Press the Crust: Now, for the base of our “Salted Caramel Butter Bars Tasty Irresistible”! Take about two-thirds of the dough mixture and press it evenly into the bottom of your prepared 9×13 inch baking pan. I find it easiest to use my clean hands or the bottom of a flat-bottomed glass to get an even layer. Make sure it’s firmly pressed down, extending to all the edges. This forms our sturdy, buttery crust.
Chill the Remaining Dough: The remaining one-third of the dough mixture will be used for the crumb topping. Gently crumble it into small pieces and place them on a small plate or in a bowl. Pop this into the refrigerator while you prepare the caramel filling. Chilling helps the crumbs maintain their shape and prevents them from melting too quickly in the oven, giving us that lovely crumbly texture.
Pre-Bake the Crust: Place the pan with the pressed crust into the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden and the crust feels set. This pre-baking step is important; it ensures our crust is fully cooked and sturdy enough to support the caramel filling, preventing a soggy bottom and giving us that ideal buttery crunch. Remove from the oven and let it cool slightly while you move on to the caramel. Keep the oven on!

Crafting the Irresistible Salted Caramel Filling

Warm the Cream: Before starting the caramel, make sure your ¾ cup (180ml) heavy cream is warmed. You can do this in a microwave-safe bowl for about 30-60 seconds, or in a small saucepan over low heat until it’s steamy but not boiling. This step is absolutely vital to prevent the hot sugar from seizing and hardening when the cream is added. Set aside. Also, have your ½ cup (113g) butter, cut into pieces, and 1 teaspoon vanilla extract ready to go.
Start the Caramel Base (Wet Method): In a heavy-bottomed, light-colored saucepan (a lighter color helps you monitor the caramel’s color changes), combine 1 ½ cups (300g) granulated sugar and ¼ cup (60ml) water. Place the saucepan over medium-high heat.
Cook the Sugar Syrup: Bring the mixture to a boil. Do not stir the sugar once it starts boiling. Stirring can introduce air and encourage crystallization, which results in grainy caramel. If you see sugar crystals forming on the sides of the pan, you can gently brush them down with a pastry brush dipped in water. Let the sugar boil undisturbed until it turns a beautiful amber color. This process usually takes about 8-12 minutes, but watch it carefully! It goes from golden to burnt very quickly. We’re looking for a deep, rich amber, similar to an old penny.

Key Tip: Watch Your Caramel Like a Hawk!

Once the sugar starts to change color, it can go from perfect to burnt in a matter of seconds. Stay by the stove and be ready for the next step. The smell will also change, becoming nutty and toasted.
Add Warm Cream: As soon as your caramel reaches that deep amber color, immediately and carefully pour in the warmed heavy cream. Be prepared for it to bubble up furiously and release a lot of steam – this is normal! Whisk constantly and vigorously until the cream is fully incorporated and the mixture is smooth. If any hardened sugar clumps form, don’t worry, just keep whisking gently over low heat, and they will dissolve.
Whisk in Butter, Vanilla, and Salt: Remove the saucepan from the heat. Add the ½ cup (113g) of butter, piece by piece, whisking after each addition until fully melted and incorporated. Then, stir in the 1 teaspoon of pure vanilla extract and 1 teaspoon of flaky sea salt. Taste and adjust salt if desired – some prefer more, some less, but remember these are “Salted Caramel Butter Bars,” so let that salt shine! The caramel should be smooth, glossy, and smell absolutely divine.
Cool the Caramel Slightly: Let the caramel sit in the saucepan for about 5-10 minutes to cool down slightly. It will thicken a bit as it cools, making it easier to pour and preventing it from fully soaking into the pre-baked crust.

Assembling and Baking the Salted Caramel Butter Bars

Pour Caramel Over Crust: Carefully pour the slightly cooled salted caramel filling evenly over the warm, pre-baked crust in your pan. Use an offset spatula or the back of a spoon to gently spread the caramel all the way to the edges, ensuring every bite will be enveloped in that luscious, gooey goodness.
Add Crumb Topping: Retrieve the chilled crumb topping from the refrigerator. Evenly sprinkle the crumbled dough mixture over the top of the caramel layer. Don’t press it down; we want a loose, crumbly texture here. The cold crumbs will bake up beautifully crisp.
Bake the Bars: Place the pan back into your preheated 350°F (175°C) oven. Bake for 25-30 minutes, or until the crumb topping is golden brown and the caramel filling is bubbly around the edges. You might notice the center of the caramel still looks a bit soft or jiggly, but that’s perfectly fine – it will set as it cools. The golden crumb topping indicates perfect doneness.
Cool Completely (This is Critical!): Once baked, remove the pan from the oven and place it on a wire rack. Now, here’s the hardest part: you absolutely must let the bars cool completely to room temperature before slicing. This can take anywhere from 2 to 4 hours, or even longer. For the most pristine slices and perfectly set caramel, I often pop them into the refrigerator for an hour or two once they’ve cooled a bit on the counter. Trying to slice them warm will result in a messy, sticky disaster, as the caramel will be too runny. Patience is key for these “Salted Caramel Butter Bars Tasty Irresistible”!

Cooling and Serving Your Tasty Treat

Lift and Slice: Once the bars are completely cool and the caramel is firm, use the parchment paper overhangs to carefully lift the entire slab of bars out of the pan and onto a cutting board.
Slice with Care: Using a sharp knife, trim off the edges for a neat presentation (and sneaky taste tests!). Then, slice the bars into your desired size. I usually go for 24 squares (6 rows by 4 rows) for a standard serving, but you can make them larger for a more decadent treat or smaller for bite-sized delights. For clean cuts, wipe your knife with a damp cloth between each slice, especially after the first few cuts through the sticky caramel.
Storage: Store the leftover Salted Caramel Butter Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If refrigerated, I recommend letting them come to room temperature for about 15-20 minutes before serving to enjoy the full soft texture of the bar and the gooeyness of the caramel.
Enjoy!: Now, it’s time to enjoy the fruits of your labor! These bars are truly a delightful balance of buttery crust, sweet and salty caramel, and a crunchy crumb topping. They are perfect for sharing at gatherings, as a special treat, or simply as an indulgent pick-me-up. Every bite is an experience, proving why they are truly “Salted Caramel Butter Bars Tasty Irresistible.”

Conclusion:

There you have it, my friends! We’ve journeyed through the creation of what I genuinely believe will become a new staple in your baking repertoire. These are not just any dessert bars; they are an experience, a delightful treat that promises to bring smiles and satisfied sighs with every single bite. The magic of these bars lies in their uncanny ability to be both decadently rich and perfectly balanced, a combination that is surprisingly hard to achieve but effortlessly delivered here. If you’ve been looking for that one recipe that consistently wows, that one dessert that disappears from the plate faster than you can say “seconds,” then you’ve absolutely found it.

What makes this recipe an absolute triumph, a true must-try for anyone who appreciates the finer things in life (especially when those things are sweet and buttery)? Well, for starters, it’s the symphony of textures that truly sets them apart. Imagine: a tender, golden shortbread crust that practically melts in your mouth, providing the perfect foundation of buttery goodness. Layered atop that is the star of the show – a thick, luscious, and wonderfully chewy caramel that’s been kissed with just the right amount of flaky sea salt. This isn’t your average, overly sweet caramel; it’s deep, complex, and utterly captivating, with notes that linger pleasantly on the palate. Then, we crown it all with another layer of that delightful buttery crumble, creating an exquisite textural contrast that keeps you coming back for more. It’s the perfect blend of soft, chewy, and slightly crisp, a true textural masterpiece in every single square.

Beyond the textures, the flavor profile is simply out of this world. The sweetness of the rich caramel is perfectly tempered by the sharpness of the salt, creating that exquisitely addictive sweet-and-salty dynamic that we all adore. It’s a sophisticated sweetness that never overwhelms, allowing the true, rich butter notes to shine through in every element of the bar. These aren’t just good; they’re truly exceptional, a harmonious blend of simple yet profound flavors that elevate them above the ordinary. I can confidently say that these Salted Caramel Butter Bars Tasty Irresistible will quickly become the star of any potluck, a cherished gift for neighbors, a highlight of any celebration, or simply your personal indulgence on a quiet evening. They are surprisingly straightforward to put together, meaning even if you’re a novice baker, you can achieve professional-level results that will impress everyone who tries them. They truly live up to their name – they’re not just tasty, they’re undeniably irresistible and an absolute delight to both make and devour.

Elevate Your Experience: Serving Suggestions & Creative Variations

Now, while these bars are absolutely divine straight out of the pan (once completely cooled, of course!), let me share a few serving suggestions and variations to elevate your experience even further. For a truly luxurious dessert, try warming a square ever so slightly in the microwave for 10-15 seconds; the caramel will soften beautifully, becoming even gooier, and the buttery aroma will fill your kitchen, creating an inviting warmth. Serve it alongside a scoop of premium vanilla bean ice cream, allowing the cold creaminess to contrast wonderfully with the warm, gooey bar – it’s a match made in dessert heaven. A drizzle of extra dark chocolate ganache or a sprinkle of finely chopped, toasted pecans on top could also add another layer of flavor and texture, transforming them into an even grander treat, perfect for special occasions.

Feeling adventurous and ready to put your own spin on things? You could experiment with different types of salt – a smoked sea salt would add a wonderfully deep, earthy note to the caramel, or a coarse flake salt would provide a more pronounced, delightful crunch. For a holiday twist, a pinch of cinnamon or nutmeg in the shortbread crust could introduce a lovely warmth and festive aroma. Or, if you’re a nut lover, consider folding some chopped walnuts, pecans, or even roasted almonds into the caramel layer for an added crunch and nutty flavor dimension. The beauty of this recipe is its incredible versatility; it’s a fantastic canvas for your own creative touches, allowing you to tailor it to your exact preferences, the season, or the specific occasion you’re baking for. Don’t be afraid to experiment!

Your Turn to Bake!

So, what are you waiting for? I urge you, don’t just admire this recipe from afar. Gather your ingredients, clear your schedule for a little baking therapy, and experience the pure joy of creating these incredible bars for yourself. Trust me, your taste buds will thank you, and your friends and family will sing your praises, begging you for the recipe. When you do bake them, please don’t keep the deliciousness to yourself! I would absolutely love to hear about your experience. Did you add any special twists? What was your favorite part of making them? Share your photos, leave a comment below, or tag me on social media so I can see your masterpieces. Your feedback and stories are what make this community so vibrant and inspire me to keep sharing more delicious recipes with all of you. Happy baking, and get ready to fall in love with your new favorite dessert!