Salted Caramel Butter Bars (Printer-Friendly Version)
# What You'll Need:
→ For the Crust and Topping
01 -
1 cup (225 g) unsalted butter, softened
02 -
1 cup (200 g) granulated sugar
03 -
¾ cup (150 g) light brown sugar, packed
04 -
2 teaspoons vanilla extract
05 -
2 ½ cups (315 g) all-purpose flour
06 -
½ teaspoon salt
→ For the Salted Caramel Filling
07 -
1 jar (11 oz / 310 g) caramel sauce (or homemade caramel)
08 -
¼ teaspoon sea salt (adjust to taste)
# Let's Cook!:
01 -
Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 -
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Mix in the vanilla extract. Gradually add the flour and salt, mixing until a crumbly dough forms.
03 -
Press half of the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
04 -
While the crust cools, mix the caramel sauce with the sea salt in a small bowl. Adjust the salt level to your preference.
05 -
Pour the salted caramel sauce evenly over the baked crust.
06 -
Crumble the remaining dough over the top of the caramel layer, covering it as evenly as possible.
07 -
Return the pan to the oven and bake for 25-30 minutes, or until the top is lightly golden and set.
08 -
Allow the bars to cool completely in the pan before cutting into squares. For cleaner cuts, refrigerate the bars for 30 minutes before slicing.
# Cook's Notes:
01 -
For a deeper caramel flavor, use dulce de leche or make your own caramel sauce.
02 -
Sprinkle a bit of flaky sea salt on top of the bars after baking for an extra touch of saltiness.
03 -
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.