Yummy Bar Recipes are back with these Salted Caramel Butter Bars. Delicious salted caramel in these rich butter bars is positively delightful.
I mean, if you love salted caramel, then these really are for you. I should really rename them “can’t get enough bars”.
Have you ever made a recipe that you serve & the next thing you know….it’s gone? Yeah, that’s exactly what happens with these Salted Caramel Butter Bars every time I make them.
I don’t know why I never remember to make a double batch when I whip these up for the family – but I really just need to do just that.
The drill usually goes a little something like, “so what do you have for dessert?”. I say “butter bars” as I bring them out & get them cut.
I then set the pan on the table, grab one for myself & listen to the yums from everyone. Then all of a sudden I look back at the pan & they are GONE! Just like that.
Butter Bars Recipe
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I love how easy they are to make – which is great! Honestly, if I put a ton of work into a recipe- I sort of want it to last more than a few minutes.
These certainly don’t last anywhere near that, so it makes me feel better that it doesn’t take me very much effort to go from prep to enjoy.
I’m telling you- these are a MUST MAKE & I promise they will become your new favorite yummy bar recipe EVER!
These may seem a little complicated when you first read through the recipe, but rest assured, they are quite easy to make. They are 100% worth every moment it takes.
If you love salted caramel-like I do, these will make your eyes roll back & you will be wondering where these have been your whole life.
Here are some commonly asked questions
What pan do you use to make these bars?
I like to use this 8×8 pan. I find it great for brownies, no-bake bar recipes, these salted caramel butter bars & so much more.
Where can I find the caramel candies?
I usually pick up caramel squares – but I have also seen them available sometimes in the fall at the grocery store.
You can also check stores that have a bulk candy section, like Winco. They are great for ingredients like this. That being said, I usually make this recipe with homemade caramel.
HOW DO YOU MAKE Salted Caramel Butter Bars
- Combine the sugars & butter.
- Add the vanilla.
- Add the flour.
- Press 2/3 of the dough into the prepared pan.
- Bake.
- Prepare your caramel.
- Once you remove the crust from the oven top it with your caramel & sprinkle with your coarse salt.
- Take the remaining dough & crumble it over the top.
- Return the pan to the oven & bake.
- Let the bars cool on a wire rack before cutting them into squares.
- Store in an airtight container.
Salted Caramel Butter Bars
To make this recipe you will need…
- butter
- granulated sugar
- confectioners sugar
- vanilla extract
- all-purpose flour
- *For the filling
- homemade caramel
- coarse salt
- OR you can use
- caramel candies
- milk
- vanilla extract
BEST SALTED CARAMEL RECIPE
DON’T MISS THESE HOLIDAY E-BOOKS!
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Salted Caramel Butter Bars
Ingredients
- 1 cup butter room temperature (2 sticks)
- ¾ cup confectioner's sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
Filling
- ½ cup homemade caramel
- ½ tbsp coarse salt
OR you can use
- 7 ounce caramel candies 1 bag
- 1 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Line an 8×8 pan with parchment and set aside.
- In the mixer bowl combine both of the sugars and the butter – mix on medium until creamy.
- Add the vanilla – beat until combined.
- Add the flour ajnd mix on low until the dough becomes smooth.
- Press ⅔ of the dough into an even layer in the prepared pan.
- Bake for about 20 minutes or until the edges are golden. Refrigerate the remaining dough while that is baking.
- While baking, prepare the caramel if you are making it from the candies by combining the unwrapped caramels and milk in a microwave-safe bowl and heat it in the microwave for approx 1 minute.
- Stir and continue to heat in 30-second intervals until it is melted.
- Once melted add the vanilla and set aside until the crust is done baking.
- Once you remove the crust from the oven, top it with the caramel sauce and sprinkle it with the coarse salt.
- Take the remaining dough and crumble it over the top of the caramel layer – do not press or spread – leave it in crumbles.
- Return the pan to the oven and bake it for another 25-35 minutes or until it is golden the the filling is bubbling.
- Let the bars cool before cutting them into squares. Store in an airtight container.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Maria says
How do I measure 1/6 cup of milk? I’m guessing that is not correct?
Gina Kleinworth says
My apologies – not sure how that happened. It should be 1 tbsp milk for every 7 ounces of caramel candies.
Jana says
Do you think the recipe would work if I cheated and used caramel topping (ie; Mrs Richardsons) instead of making my own caramel?
Gina Kleinworth says
This recipe is made with the chewy caramel candies, which melt during the baking process. THey then firm up once the bars are cooled. If you start with a sauce, it won’t ever firm up, once baked and cooled again. I do have notations in the post about best practices when using sore bought caramel candies instead of homemade caramel.
Gail says
Have you ever added chopped nuts to the recipe? Thinking walnuts.
Gina Kleinworth says
I personally have not. But I’m sure it would work fine.
Nicole says
If you double the recipe, should you bake it the first time longer?
Gina Kleinworth says
That depends on the size of your baking pan. If you are adding the ingredients to the same size pan, then it would probably need to bake for longer. I don’t recommend doing this. However, if you are adding the ingredients to a pan that is truly double the size – then the baking time would remain the same.