1. Can I make salted caramel butter bars in advance?

Yes, you can make salted caramel butter bars ahead of time. Simply prepare and bake them, then allow them to cool completely before storing them in an airtight container. They will stay fresh for up to 5 days at room temperature or up to a week in the refrigerator. These bars also freeze well for up to 3 months, so feel free to make a batch and store them for later.

2. How can I make these bars gluten-free?

To make gluten-free salted caramel butter bars, swap the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well in baking to achieve the desired texture. The rest of the ingredients remain the same, so you can still enjoy the delicious combination of caramel and shortbread in a gluten-free version.

3. Can I use homemade caramel sauce instead of caramel candies?

Yes, you can absolutely use homemade caramel sauce instead of caramel candies. If you decide to make your own, make sure it has the right consistency—smooth, thick, and pourable—so it creates the perfect layer on top of the shortbread. Adjust the amount of caramel sauce to suit your preference, but around 1 cup should be sufficient.

4. What can I do if I don’t have parchment paper for the baking pan?

If you don’t have parchment paper, you can grease the baking pan with butter or cooking spray to prevent the bars from sticking. You can also use aluminum foil as a substitute. Just be sure to lightly grease the foil to help the bars release easily once they’ve cooled.

Salted Caramel Butter Bars - Easy & Delicious Recipe

Name: Salted Caramel Butter Bars
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups unsalted butter, softened; 1 cup granulated sugar; 1 ½ cups powdered sugar; 1 tablespoon vanilla extract; 4 cups all-purpose flour; 1 bag (14 oz) caramel candies, unwrapped; ⅓ cup heavy cream; ½ teaspoon sea salt

Description

Salted Caramel Butter Bars are a delicious dessert with a buttery shortbread crust and a smooth caramel filling, topped with a sprinkle of sea salt. These bars are rich, indulgent, and easy to make, perfect for any occasion that calls for a sweet treat.

Ingredients

Scale

2 cups unsalted butter, softened
1 cup granulated sugar
1 ½ cups powdered sugar
1 tablespoon vanilla extract
4 cups all-purpose flour
1 bag (14 oz) caramel candies, unwrapped
⅓ cup heavy cream
½ teaspoon sea salt

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Instructions

Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper.
Cream together the butter, granulated sugar, and powdered sugar in a large bowl until light and fluffy. Add the vanilla extract and mix until combined.
Gradually add the flour to the butter mixture, mixing until a dough forms.
Press half of the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool for 15 minutes.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring between, until the caramels are fully melted and smooth.
Pour the melted caramel mixture over the cooled crust. Sprinkle the sea salt evenly over the caramel layer.
Crumble the remaining dough over the caramel layer, pressing it gently to adhere.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is lightly browned.
Remove from the oven and let the bars cool completely before cutting them into squares.

Notes

Allow the crust to cool slightly before adding the caramel to prevent mixing of the layers.
Be sure to check the caramel’s consistency; if too runny, microwave it for a few more seconds.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 23g
Sodium: 90mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg