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Irresistible Salted Caramel Butter Bars

Indulge in the heavenly goodness of these Salted Caramel Butter Bars, combining buttery richness with sweet and salty caramel for a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter, softened Use room temperature for best texture.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs At room temperature.
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
Topping Ingredients
  • 1 cup caramel sauce Store-bought or homemade.
  • Sea salt for sprinkling To taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper for easy removal.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the eggs, one at a time, along with the vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix!
Assembly
  1. Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
  2. Drizzle the caramel sauce over the batter, leaving some space around the edges as it may spread while baking.
  3. Gently dollop the remaining batter over the caramel layer – it’s okay if some caramel peeks through!
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the middle comes out mostly clean.
  2. Allow the bars to cool completely in the pan. Once cooled, sprinkle with a pinch of sea salt before slicing into squares.

Notes

Serve these bars with a scoop of vanilla ice cream, a warm cup of coffee or tea, and some fresh berries for brightness. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, process appropriately.