Salted Caramel Butter Bars: The Ultimate Decadent Dessert Recipe

Salted Caramel Butter Bars, oh where do I even begin? Imagine sinking your teeth into a buttery, crumbly shortbread crust, followed by a luscious, gooey caramel layer, all perfectly balanced with a sprinkle of sea salt. It’s a symphony of sweet and salty that will have you reaching for another bite before you even realize it!

While the exact origins of butter bars are a bit hazy, the concept of layering buttery shortbread with decadent toppings has been around for generations. Think of them as a close cousin to millionaire’s shortbread, but with a distinctly American twist. The addition of salted caramel elevates these bars to a whole new level of indulgence.

What makes these Salted Caramel Butter Bars so irresistible? It’s the perfect combination of textures – the crisp, melt-in-your-mouth shortbread, the chewy caramel, and the satisfying crunch of salt. Plus, they’re surprisingly easy to make! No fancy equipment or complicated techniques required. They are perfect for potlucks, bake sales, or simply satisfying your own sweet tooth. Trust me, once you try these, you’ll be hooked!

Ingredients:

• For the Shortbread Crust:
• 2 cups (250g) all-purpose flour
• 1 cup (2 sticks or 226g) unsalted butter, cold and cubed
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• For the Caramel Layer:
• 1 cup (2 sticks or 226g) unsalted butter
• 1 cup (200g) granulated sugar
• ½ cup (120ml) heavy cream
• ¼ cup (60ml) light corn syrup
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt, or to taste (I like a generous amount!)
• For the Chocolate Topping (Optional, but highly recommended!):
• 4 ounces (115g) semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Preparing the Shortbread Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create the flaky texture.
3. Add Sugar: Stir in the granulated sugar until just combined. Be careful not to overmix.
4. Press into Pan: Press the mixture evenly into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to help create a smooth and even surface.
5. Pre-bake the Crust: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crust is lightly golden brown. Keep a close eye on it, as ovens can vary. You want it to be set but not overly browned.
6. Let Cool Slightly: Remove the crust from the oven and let it cool slightly while you prepare the caramel layer. This prevents the caramel from seeping into the crust too much.

Making the Salted Caramel:

1. Melt Butter and Sugar: In a medium saucepan, combine the butter, granulated sugar, heavy cream, and light corn syrup.
2. Cook the Caramel: Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
3. Bring to a Boil: Once the sugar is dissolved, bring the mixture to a boil. Continue to cook, without stirring, until the caramel reaches a deep amber color and a candy thermometer registers 245°F (118°C). This usually takes about 8-10 minutes. Be patient and don’t stir! Stirring can cause the sugar to crystallize. If you don’t have a candy thermometer, you can test the caramel by dropping a small amount into a bowl of cold water. If it forms a soft ball, it’s ready.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. The mixture will bubble up, so be careful.
5. Pour Over Crust: Immediately pour the caramel evenly over the pre-baked shortbread crust.
6. Bake Again: Return the pan to the oven and bake for another 10-12 minutes, or until the caramel is bubbly and slightly darkened.
7. Cool Completely: Remove the bars from the oven and let them cool completely in the pan. This is crucial for the caramel to set properly. I usually let them cool at room temperature for a couple of hours, then transfer them to the refrigerator to chill for at least another 2 hours (or even overnight).

Adding the Chocolate Topping (Optional):

1. Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate and butter together until smooth.
2. Spread Over Caramel: Spread the melted chocolate evenly over the cooled caramel layer.
3. Chill Again: Return the bars to the refrigerator to chill for another 30 minutes, or until the chocolate is set.
4. Cut and Serve: Once the chocolate is set, cut the bars into squares and serve. I find it easiest to use a sharp knife and wipe it clean between each cut for neat edges.

Tips for Success:

• Use Cold Butter: Cold butter is essential for creating a flaky shortbread crust.
• Don’t Overmix: Overmixing the shortbread dough will result in a tough crust.
• Watch the Caramel Carefully: Caramel can burn easily, so keep a close eye on it while it’s cooking.
• Let Cool Completely: This is the most important step! The caramel needs time to set properly.
• Salt to Taste: I love a generous amount of sea salt in my caramel, but you can adjust the amount to your liking.
• Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.

Variations:

• Add Nuts: Sprinkle chopped nuts (such as pecans, walnuts, or almonds) over the caramel layer before baking.
• Use Different Chocolate: Try using milk chocolate or dark chocolate for the topping.
• Add a Sprinkle of Sea Salt: After spreading the chocolate, sprinkle with a bit more sea salt for extra flavor.
• Espresso Powder: Add a teaspoon of espresso powder to the chocolate topping for a mocha flavor.

Troubleshooting:

• Caramel is too soft: This usually means the caramel wasn’t cooked to a high enough temperature. Next time, use a candy thermometer and make sure it reaches 245°F (118°C).
• Caramel is too hard: This usually means the caramel was cooked for too long. Next time, use a candy thermometer and remove it from the heat as soon as it reaches 245°F (118°C).
• Crust is too tough: This usually means the shortbread dough was overmixed. Be careful not to overmix the dough next time.

Conclusion:

And there you have it! These Salted Caramel Butter Bars are truly something special, a symphony of sweet and salty that will have everyone begging for more. I know, I know, I might be a little biased, but trust me on this one – you absolutely need to try this recipe. The buttery, crumbly shortbread base, the gooey, decadent caramel, and that sprinkle of sea salt… it’s a match made in dessert heaven.

But why are these bars a must-try, you ask? Well, beyond the incredible flavor profile, they’re surprisingly easy to make. No fancy equipment required, just a few simple ingredients and a little bit of patience while the caramel sets. Plus, they’re perfect for any occasion. Need a show-stopping dessert for a potluck? These bars will be the star of the show. Want a sweet treat to enjoy with your afternoon coffee? These bars are the perfect pick-me-up. Looking for a homemade gift that will truly impress? Look no further!

And the best part? There are so many ways to customize these Salted Caramel Butter Bars to your liking!

Serving Suggestions and Variations:

* Warm with Ice Cream: Serve a warm bar with a scoop of vanilla ice cream for an extra indulgent treat. The contrast of warm and cold is simply divine.
* Chocolate Drizzle: Drizzle melted dark chocolate over the cooled bars for an extra layer of richness.
* Nutty Delight: Add chopped pecans or walnuts to the caramel filling for a delightful crunch.
* Espresso Kick: Stir a teaspoon of instant espresso powder into the caramel for a mocha-inspired flavor.
* Spice it Up: Add a pinch of cinnamon or cayenne pepper to the shortbread crust for a subtle warmth.
* Cookie Crumbles: Top the bars with crushed chocolate cookies for an extra layer of texture and flavor.
* Make it Festive: For the holidays, use festive sprinkles or chopped candy canes to decorate the bars.
* Brown Butter: Brown the butter for the shortbread crust to add a nutty and complex flavor.
* Salted Caramel Brownies: Use the salted caramel as a topping for your favorite brownie recipe.
* Salted Caramel Milkshake: Blend a bar into a milkshake for a decadent and unforgettable treat.

I truly believe that everyone should experience the joy of these Salted Caramel Butter Bars. They’re the perfect balance of sweet, salty, and buttery goodness, and they’re guaranteed to put a smile on your face.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats. I promise you won’t regret it!

And when you do, please, please, please let me know how they turn out! Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your experience making these delicious bars. Happy baking! I am sure you will love this Salted Caramel Butter Bars recipe.