Description
Deliciously rich and buttery Salted Caramel Butter Bars featuring a tender homemade dough base layered with smooth caramel sauce, finished with a sprinkle of flaky sea salt. These bars are an easy-to-make American dessert perfect for satisfying your sweet tooth with the perfect balance of salty and sweet flavors.
Ingredients
Scale
Butter Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Layer
- 1 cup caramel sauce or soft caramel chews, melted
Topping
- 1/2 teaspoon flaky sea salt, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Prepare Dough Base: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to flavor the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Dough: Gradually add the dry flour mixture into the wet butter mixture, mixing until a soft dough forms.
- Form Base Layer: Press about two-thirds of this dough evenly into the prepared pan, creating a smooth and even base for the bars.
- Add Caramel Layer: Spread the caramel sauce evenly over the dough base layer, ensuring full coverage for a luscious caramel middle.
- Top with Remaining Dough: Crumble the remaining one-third of the dough over the caramel layer, gently pressing down to cover as much of the caramel as possible without fully sealing it.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly golden and feels firm to the touch.
- Add Salt and Cool: Remove the bars from the oven and immediately sprinkle the flaky sea salt evenly over the top. Allow the bars to cool completely in the pan on a wire rack.
- Cut and Serve: Once cooled, use the parchment paper overhang to lift the bars from the pan. Cut into 24 even bars and serve.
Notes
- For a thicker caramel layer, melt soft caramel chews with a tablespoon of cream before spreading.
- Optional: Drizzle melted chocolate over the cooled bars for an extra decadent touch.
- Store the bars in an airtight container at room temperature for up to 4 days or refrigerate for up to one week to maintain freshness.
- Use parchment paper lining to easily lift the bars out of the pan without breaking.
