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Salted Caramel Butter Bars
Alyssa

Salted Caramel Butter Bars

Salted Caramel Butter Bars are a delightful dessert featuring a buttery crust, rich caramel filling, and a sweet-salty topping. Perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 1 cup 225 g unsalted butter, softened: This is the fat backbone of the recipe, creating a rich and tender texture in both the crust and topping.
  • 1 cup 200 g granulated sugar: Adds sweetness and aids in browning the crust of the bars, enhancing flavor through caramelization.
  • 3/4 cup 150 g light brown sugar, packed: Contributes moisture and a subtle molasses flavor, balancing the sweetness and enriching the overall taste.
  • 2 teaspoons vanilla extract: This aromatic addition elevates the flavors of the dessert giving it a comforting and familiar taste.
  • 2 1/2 cups 315 g all-purpose flour: Provides structure to the bars; it's essential for achieving the crumbly yet sturdy texture.
  • 1/2 teaspoon salt: Enhances flavor profiles and balances the sweetness making the bars more nuanced.
  • 1 jar 11 oz / 310 g caramel sauce (or homemade caramel): The star of the dessert—rich and sweet, it creates that luxurious filling that everyone loves.
  • 1/4 teaspoon sea salt adjust to taste: This brings a delightful salty contrast to the sweet caramel, which is the hallmark of this dessert.

Method
 

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
  2. Make the crust and topping: In a large mixing bowl, beat 1 cup (225 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and 3/4 cup (150 g) light brown sugar together until light and fluffy (about 2–3 minutes). Mix in 2 teaspoons vanilla extract. Gradually add 2 1/2 cups (315 g) all-purpose flour and 1/2 teaspoon salt, mixing until a crumbly dough forms.
  3. Assemble the base layer: Press half of the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  4. Prepare the caramel filling: While the crust cools, mix 1 jar (11 oz / 310 g) caramel sauce with 1/4 teaspoon sea salt in a small bowl. Adjust the salt level to your preference, adding more if you enjoy a stronger salty contrast.
  5. Layer the caramel: Pour the salted caramel sauce evenly over the baked crust.
  6. Add the topping: Crumble the remaining dough over the top of the caramel layer, covering it as evenly as possible for a balanced texture.
  7. Bake the bars: Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and set. You want to see a firm top that has a slight bounce when gently touched.
  8. Cool and serve: Allow the bars to cool completely in the pan before cutting into squares. For cleaner cuts, refrigerate the bars for 30 minutes before slicing. Enjoy these blissful bars with a side of nostalgia!