Salted Caramel Butter Bars: One of my most often asked-for recipes is these Salted Caramel Butter bars. The thick, sinfully delicious salted caramel is nestled inside a buttery biscuit.
My passion for these Salted Caramel Butter Bars is indescribable. They are something I frequently make. They are always one of the most popular sweets I’m asked to serve, and I never have any leftovers! I should also mention that if you’re planning on entering a cookie contest, using them will secure your success. Unarguably!
The filling is simple; caramels, milk or cream, and a pinch of salt, while the foundation is a buttery shortbread that comes together quickly! For this recipe, store-bought caramels or heavy caramel sauce are both suitable substitutes. Although caramel sauce can be used instead of caramels, I think caramels are ideal since their texture is chewier and they stay together better than sauce.
The recipe for these cookie bars is really straightforward and flexible. The amazing goodness of the buttery crust, chewy caramel, and the whole thing has never failed to impress.
These are a must-have in my house around the holidays. Or whenever I want to impress my guests.Super simple, and the result is mouthwatering!
These cookie bars are, without a doubt, the best I’ve ever had! I know there’s a lot of butter and calories in here, but please don’t devour the entire pan. No way! Enjoy one, fall in love with it, and then pass it along.
Perhaps these are the finest thing I have created in a while. If you enjoy butter, sugar, and a delectable caramel filling, you will adore these Delicious Salted Caramel Butter Bars!
2 tbsp vanilla extract
2 c. salted butter, room temperature
4 c. all purpose flour
1 c. granulated sugar
1½ c. powdered sugar
1/2 tsp vanilla
1/3 c. milk or cream
1 tbsp coarse sea salt (optional)
14 oz. soft caramel candies (about 50 individual caramels), unwrapped
For making the crust:
Turn the oven on to 325 degrees. Using a nonstick spray, coat a 9-by-13-inch baking dish. Place aside.
Cream the butter, granulated sugar, and powdered sugar together for 2 minutes in the bowl of a stand mixer fitted with the paddle attachment. Mix in the vanilla extract thoroughly. To make a soft dough, add the flour while the mixer is on low speed and mix until combined.
Spread out a third of the dough at the bottom of the dish. Don’t worry about the leftover dough; just wrap it in plastic and put it in the fridge.
Bake till the edges are light gold, 20 minutes. Then, put the dish on a cooling rack and wait for 15 minutes.
For the Filling:
Make the caramel filling while the bottom crust bakes and the leftover dough rest in the fridge. Unwrap the caramels and place them in a microwave-safe dish. Pour in the milk/cream. Put in the microwave and heat for a full minute at the highest setting. Take it out of the microwave and whisk it until it’s completely smooth. If the caramels are not entirely melted, microwave in 30-second increments on high, stirring after each interval, until smooth.
Stir in half a teaspoon of vanilla extract once the caramel has melted.
Once the crust has cooled, pour the caramel filling on top. Sprinkle the salt on the caramel layer now if desired.
Take the leftover dough from the fridge and crumble it all over the caramel.
Put the dish back in the oven and bake for another 25-30 minutes, until the filling is bubbling and the shortbread topping is firm and faintly brown.
Wait until thoroughly cooled, then cut into squares.