Salted Caramel Butter Bars: A Decadent, Buttery Dessert with a Sweet-and-Salty Kick

If you love the rich, velvety flavor of caramel with a hint of sea salt, then you’re going to fall head over heels for Salted Caramel Butter Bars. These indulgent, melt-in-your-mouth treats combine a buttery shortbread crust, a smooth layer of homemade salted caramel, and a glossy chocolate topping—creating a dessert that’s both elegant and irresistibly addictive.

Perfect for holidays, bake sales, or special gatherings, these bars are easy to make, slice into neat portions, and guaranteed to impress. In this comprehensive, SEO-optimized guide, we’ll walk you through a step-by-step recipe, share pro tips for success, explore variations, and answer all your questions to help you create bakery-quality Salted Caramel Butter Bars at home.

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Why You’ll Love These Salted Caramel Butter Bars

Before we get to the recipe, here’s what makes these bars a must-try:

• Buttery Shortbread Base: Crisp, golden, and perfectly tender.
• Homemade Salted Caramel: Rich, gooey, and balanced with flaky sea salt.
• Chocolate Topping: A semi-sweet or dark chocolate finish adds depth and luxury.
• Sweet-and-Salty Perfection: The ultimate flavor combo that keeps you coming back.
• Make-Ahead Friendly: These bars taste even better the next day and store beautifully.
• Impressive Yet Simple: Looks gourmet but requires no fancy equipment.

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The Rise of Salted Caramel

Salted caramel has become one of the most beloved dessert flavors of the 21st century. While caramel itself dates back centuries, the addition of salt is a modern twist that originated in France. In the 1970s, French pastry chef Henri Le Roux famously created a salted butter caramel, sparking a global trend.

Today, salted caramel appears in everything from ice cream and lattes to cakes and cookies. Its magic lies in the contrast: the deep sweetness of caramel is elevated by a touch of salt, enhancing flavor and creating a more complex, satisfying taste. These Salted Caramel Butter Bars are a perfect showcase of that balance.

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Ingredients You’ll Need

This recipe makes 16–20 bars, depending on how you slice them. All ingredients should be at room temperature unless otherwise noted.

For the Shortbread Crust:

• 1 cup (225g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 ½ cups (190g) all-purpose flour
• ¼ teaspoon salt

For the Salted Caramel Layer:

• ½ cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) light corn syrup
• ¼ cup (60ml) water
• 1 (14 oz / 397g) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ to 1 teaspoon flaky sea salt (adjust to taste)

For the Chocolate Topping:

• 1 cup (175g) semi-sweet or dark chocolate chips
• 1 tablespoon coconut oil or vegetable shortening (for a shiny, smooth finish)
• Optional: Flaky sea salt for garnish

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Step-by-Step Instructions

Follow these detailed steps to create perfect Salted Caramel Butter Bars.

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. This makes it easy to lift the bars out for clean slicing.

Step 2: Make the Shortbread Crust

1. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2 minutes).
2. Gradually add the flour and salt, mixing on low speed until the dough comes together.
3. Press the dough evenly into the bottom of the prepared pan using your hands or the back of a spoon.
4. Bake for 18–20 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.

Step 3: Make the Salted Caramel

Important: This step requires careful attention. Use a heavy-bottomed saucepan to prevent burning.

1. In a medium saucepan, combine the butter, granulated sugar, corn syrup, and water.
2. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.
3. Increase heat to medium-high and bring the mixture to a boil. Insert a candy thermometer.
4. Continue boiling without stirring until the mixture reaches 235°F (113°C)—this is the “soft-ball” stage, ideal for fudgy caramel.
5. Carefully stir in the sweetened condensed milk (mixture will bubble).
6. Return to a gentle boil and cook, stirring frequently, until the temperature reaches 245°F (118°C), about 5–7 minutes.
7. Remove from heat and stir in the vanilla extract and ½ teaspoon of flaky sea salt.
8. Pour the hot caramel over the warm shortbread crust. Tilt the pan to spread evenly.
9. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour to set.

Step 4: Add the Chocolate Topping

1. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
2. Melt in 30-second intervals, stirring between each, until smooth and glossy.
3. Pour the melted chocolate over the chilled caramel layer.
4. Use an offset spatula to spread evenly.
5. Sprinkle with a pinch of flaky sea salt for that signature sweet-and-salty finish.
6. Refrigerate for 30–45 minutes, or until the chocolate is completely set.

Step 5: Slice and Serve

1. Use the parchment overhang to lift the entire slab out of the pan.
2. Place on a cutting board and slice into squares or rectangles using a sharp knife.
3. Wipe the knife clean between cuts for neat edges.

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Tips for Success

Follow these expert tips to ensure perfect Salted Caramel Butter Bars every time:

1. Use a Candy Thermometer: Essential for achieving the right caramel consistency. Too hot = hard caramel; too cool = runny.
2. Don’t Stir During Boiling: Stirring can cause crystallization. Swirl the pan gently if needed.
3. Cool Caramel Before Adding Chocolate: If the caramel is too warm, the chocolate will melt and sink.
4. Line the Pan Well: Parchment paper is key for easy removal.
5. Chill Before Slicing: Cold bars cut cleanly. Warm them slightly at room temperature before serving for best texture.
6. Use High-Quality Chocolate: It makes a big difference in flavor and shine.

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Variations to Try

Once you’ve mastered the classic version, get creative with these delicious twists:

1. Blondie-Style Bars

Add ½ cup chopped pecans or toasted walnuts to the shortbread layer for extra crunch.

2. Double Chocolate Salted Caramel Bars

Mix 2 tablespoons cocoa powder into the shortbread crust and use dark chocolate for the topping.

3. Peanut Butter Swirl

Swirl ¼ cup melted peanut butter into the caramel layer before chilling.

4. Espresso Caramel

Add 1 teaspoon instant espresso powder to the caramel for a mocha twist.

5. Coconut Caramel Bars

Use coconut milk condensed milk and sprinkle toasted coconut on top of the chocolate.

6. Gluten-Free Version

Replace all-purpose flour with a 1:1 gluten-free flour blend in the crust.

7. Vegan Salted Caramel Bars

Use plant-based butter, coconut condensed milk, dairy-free chocolate, and a flax egg (optional binder).

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How to Store and Freeze

Room Temperature: Store in an airtight container with parchment between layers for up to 3 days. Best if refrigerated due to caramel.

Refrigerator: Keep in the fridge for up to 2 weeks. Let sit at room temperature for 10 minutes before serving.

Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature.

Note: The texture remains excellent after freezing—ideal for making ahead!

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Serving Suggestions

These buttery, caramel-filled bars are perfect for:

• Holiday Dessert Tables: Stunning alongside pies, cakes, and cookies.
• Gifts: Package in a decorative box with a ribbon—great for hostess gifts or teacher appreciation.
• Dessert Platters: Cut into bite-sized squares for parties.
• Coffee or Tea Pairing: The salted caramel flavor complements bold coffee or chai.

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Nutritional Information (Per Bar, Approx. 16 Bars)

• Calories: 320
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g

Note: Values may vary based on ingredient brands and exact measurements.

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Why This Recipe Works

The magic of Salted Caramel Butter Bars lies in the layers:

• Shortbread Crust: Buttery and crisp, it provides a sturdy base.
• Homemade Caramel: Fresher and more flavorful than store-bought, with perfect gooey texture.
• Chocolate Top: Adds richness and visual appeal.
• Sea Salt: Enhances sweetness and balances flavors.

Together, they create a dessert that’s luxurious, satisfying, and impossible to resist.

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Frequently Asked Questions (FAQs)

Q: Can I use store-bought caramel?
A: Yes! Melt 1 cup of soft caramel candies with 1 tablespoon of heavy cream and ½ teaspoon of sea salt. Pour over crust and chill.

Q: Why did my caramel turn grainy?
A: This usually happens if sugar crystallizes. Avoid stirring during boiling and use corn syrup to prevent it.

Q: Can I make these without corn syrup?
A: You can substitute with honey or golden syrup, but the texture may vary slightly.

Q: How do I prevent the chocolate from cracking?
A: Make sure the caramel layer is completely chilled but not frozen. Adding coconut oil helps prevent cracking.

Q: Can I use milk chocolate?
A: Yes, but semi-sweet or dark chocolate balances the sweetness better.

Q: Are these bars safe for kids?
A: Yes, but supervise young children—the caramel layer is sticky and chewy.

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Final Thoughts

Salted Caramel Butter Bars are the ultimate indulgence for anyone who loves rich, buttery desserts with a touch of sophistication. With their crisp shortbread base, luscious salted caramel center, and glossy chocolate top, they’re a showstopper that’s surprisingly simple to make at home.

Whether you’re baking for a holiday, a dinner party, or just treating yourself, these bars deliver gourmet flavor in every bite. The sweet-and-salty combo is addictive, and the make-ahead convenience makes them perfect for busy bakers.

So gather your ingredients, grab a candy thermometer, and get ready to create a dessert that’s as impressive as it is delicious.

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