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Salted Caramel Butter Bars

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Salted Caramel Butter Bars are the perfect balance of sweet and salty, featuring a buttery shortbread crust, a rich caramel filling, and a delicate sprinkle of flaky sea salt. These easy-to-make, decadent bars are ideal for any occasion, offering a delightful contrast of flavors and textures that will satisfy your sweet cravings.

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter (softened)
  • ¼ cup powdered sugar
  • ¼ teaspoon salt

For the Caramel Filling:

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt (preferably sea salt)

For the Topping:

  • ¼ teaspoon flaky sea salt (for sprinkling)

Instructions

  • Prepare the Crust: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a bowl, mix flour, powdered sugar, and salt. Add softened butter and mix until a dough forms. Press the dough into the pan and bake for 15-18 minutes until golden. Set aside.
  • Make the Caramel Filling: In a saucepan, melt butter over medium heat. Stir in brown sugar and condensed milk, simmering for 4-5 minutes until thickened. Remove from heat, then add vanilla and salt.
  • Assemble: Pour the caramel over the cooled crust. Bake for an additional 12-15 minutes until the caramel is bubbly and golden. Let cool completely.
  • Finish: Sprinkle with sea salt once cooled, then slice into squares and serve

Notes

  • Prepare the Crust: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a bowl, mix flour, powdered sugar, and salt. Add softened butter and mix until a dough forms. Press the dough into the pan and bake for 15-18 minutes until golden. Set aside.
  • Make the Caramel Filling: In a saucepan, melt butter over medium heat. Stir in brown sugar and condensed milk, simmering for 4-5 minutes until thickened. Remove from heat, then add vanilla and salt.
  • Assemble: Pour the caramel over the cooled crust. Bake for an additional 12-15 minutes until the caramel is bubbly and golden. Let cool completely.
  • Finish: Sprinkle with sea salt once cooled, then slice into squares and serve

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