Total time: 1 hr | Serves: 12-16
I am dying for another salted caramel dessert! Thank goodness I stumbled upon this easy Salted Caramel Butter Bars recipe. These bad boys are amazing! The buttery crust and the rich and creamy salted caramel filling are to die for!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Crust/Topping:
1 lb (4 sticks) salted butter, room temperature
1 1/4 c. powdered sugar
4 c. all-purpose flour
1 1/2 tbsp vanilla extract
3/4 c. sugar
Filling:
1/3 c. heavy cream
50-60 caramel candies, wrappers removed (14 ounces bag)
1/2 tsp vanilla extract
1/2 tbsp sea salt
How to make Salted Caramel Butter Bars
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch dish.
Step 2: In a large bowl, place the butter and sugars. Beat for about 3 to 5 minutes until lightened and fluffy. Add the vanilla extract and stir. Next, slowly beat in the flour until just combined.
Step 3: Into the prepared baking dish, gently press 1/3 of the dough. Place in the preheated oven and bake for about 20 minutes.
Step 4: Tightly wrap the rest of the dough in plastic wrap and keep it in the fridge.
Step 5: Take the crust out of the oven and allow it to cool.
Step 6: In a large, microwave-safe bowl, place the unwrapped caramels and heavy cream. Heat in the microwave for 1 minute. Vigorously stir until smooth. You can microwave in 30-second increments if the mixture is not yet completely melted, stirring in between until smooth. Then, whisk in the vanilla extract. Over the cooled crust, pour the caramel and sprinkle with some sea salt.
Step 7: Take the chilled dough out of the fridge. Over the caramel, evenly distribute the crumble pieces.
Step 8: Return to the preheated oven and bake for another 26 to 28 minutes or until the top is light golden brown. When done, remove from the oven and allow the Salted Caramel Butter Bar to cool.
Step 9: Once the bar is cooled, cut it into squares.
Ingredients
- Crust/Topping:
- 1 lb (4 sticks) salted butter, room temperature
- 1 1/4 c. powdered sugar
- 4 c. all-purpose flour
- 1 1/2 tbsp vanilla extract
- 3/4 c. sugar
- Filling:
- 1/3 c. heavy cream
- 50-60 caramel candies, wrappers removed (14 ounces bag)
- 1/2 tsp vanilla extract
- 1/2 tbsp sea salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch dish.
Step 2: In a large bowl, place the butter and sugars. Beat for about 3 to 5 minutes until lightened and fluffy. Add the vanilla extract and stir. Next, slowly beat in the flour until just combined.
Step 3: Into the prepared baking dish, gently press 1/3 of the dough. Place in the preheated oven and bake for about 20 minutes.
Step 4: Tightly wrap the rest of the dough in plastic wrap and keep it in the fridge.
Step 5: Take the crust out of the oven and allow it to cool.
Step 6: In a large, microwave-safe bowl, place the unwrapped caramels and heavy cream. Heat in the microwave for 1 minute. Vigorously stir until smooth. You can microwave in 30-second increments if the mixture is not yet completely melted, stirring in between until smooth. Then, whisk in the vanilla extract. Over the cooled crust, pour the caramel and sprinkle with some sea salt.
Step 7: Take the chilled dough out of the fridge. Over the caramel, evenly distribute the crumble pieces.
Step 8: Return to the preheated oven and bake for another 26 to 28 minutes or until the top is light golden brown. When done, remove from the oven and allow the Salted Caramel Butter Bar to cool.
Step 9: Once the bar is cooled, cut it into squares.
