Salted Caramel Butter Bars

Salted Caramel Butter Bars #Caramel #Cookies
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  • 1 lb salted butter, softened
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 T vanilla
  • 4 cups flour

  • 1 bag (14-oz) caramel squares, unwrapped
  • ⅓ cup heavy whipping cream
  • ½ tsp vanilla
  • 2 tsp coarse sea salt

  • Preheat the oven to 325 degrees; butter a 9x13-inch baking pan.
  • Using a mixer, beat the butter and sugars for at least 3 minutes until light and fluffy. Add the vanilla and mix until combined.
  • Sift the flour and add to the butter mixture. Mix on low speed until a soft dough forms.
  • Press half the dough evenly into the pan; refrigerate remaining dough.
  • Bake for 18 to 20 minutes or until firm and the edges are just barely turning a light golden brown. While dough is baking, start on the filling.
  • Place the unwrapped caramels, heavy whipping cream and vanilla in a small saucepan. Heat over medium/low heat until completely melted
  • Pour the caramel filling evenly over the crust. Remove the chilled dough from the refrigerator and crumble evenly over the caramel.
  • Sprinkle dough with sea salt.
  • Bake for another 25-30 minutes or until the shortbread topping is firm and starting to turn a light golden brown on the edges.
  • Cool completely before cutting into squares.

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