Salted Caramel Butter Bars (Printable Version)
Tender shortbread base with gooey salted caramel inside. Perfectly rich for your sweet cravings.
# What You'll Need:
→ Crust & Topping Ingredients
01 -
2 1/2 cups (315g) of regular all-purpose flour
02 -
1 cup (225g) room temperature unsalted butter
03 -
1/2 teaspoon of table salt
04 -
3/4 cup (150g) packed light brown sugar
05 -
1 cup (200g) white sugar
06 -
2 teaspoons of vanilla extract, pure
→ Salted Caramel Center
07 -
1 (11 oz/310g) jar of caramel sauce
08 -
A pinch (1/4 teaspoon) of sea salt, or as per taste
# Steps to Follow:
01 -
Preheat the oven to 325°F (165°C). Use parchment paper or lightly oil up the bottom of your 9x13-inch pan.
02 -
Blend together the softened butter, white sugar, and brown sugar until fluffy—this will take about 2 minutes. Add in the vanilla, then slowly mix in flour and salt until it forms a crumbly dough texture.
03 -
Take half the dough and press it evenly into the base of your prepared pan. Bake for around 15 minutes until the edges just start to turn golden. Remove and let this cool down.
04 -
While the crust cools, mix your caramel sauce with the sea salt. Try it out and add more salt if you like it saltier.
05 -
Spread the salted caramel over the cooled crust evenly, then crumble the rest of the dough across the top so it slightly covers the caramel filling.
06 -
Pop the pan back in the oven and bake for another 25-30 minutes until the top is just lightly golden and set. Wait for it to fully cool, or chill it in the fridge for 30 minutes before slicing into squares.
# Additional Notes:
01 -
For extra flavor, try swapping in dulce de leche instead of caramel sauce.
02 -
Sprinkle flaky sea salt on top after baking for a tasty finish.
03 -
Store leftovers at room temp for up to 3 days, or in the fridge for a week.