Salted Caramel Butter Bars

A perfect marriage of buttery shortbread and gooey caramel, these Salted Caramel Butter Bars deliver an irresistible combination of sweet and salty in every bite. The contrast between the crisp, butter-rich base and the smooth caramel filling, finished with a sprinkle of flaky sea salt, creates a dessert that's both indulgent and refined. During my pastry training, I discovered that the key to perfect caramel bars lies in patience and precision. The first time I achieved that perfect golden caramel, I knew these bars would become a signature dessert.

Essential Ingredients Guide

Butter: Use high-quality unsalted butter for best flavor Brown Sugar: Dark brown sugar creates deeper caramel notes Sweetened Condensed Milk: Ensures perfectly smooth caramel Sea Salt: Flaky salt provides the best texture contrast All-Purpose Flour: Creates tender, crisp shortbread base Vanilla Extract: Enhances caramel complexity

Creating Caramel Magic

Perfect The Base Press shortbread dough evenly for consistent texture. Master The Caramel Cook slowly, stirring constantly for smooth results. Layer With Care Pour caramel evenly over pre-baked crust. Time The Bake Watch carefully for perfect golden color. Finish With Flair Sprinkle salt thoughtfully for balanced flavor.

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My mentor always said, 'Caramel tells you when it's ready - you just need to listen.' After countless batches, I've learned to trust those golden bubbles.

Enhance Your Experience

Serve squares alongside coffee ice cream, drizzle with dark chocolate, or pair with espresso for the perfect afternoon treat.

Creative Variations

Transform these bars by adding toasted nuts, incorporating chocolate chips, or drizzling with white chocolate. For fall, try adding warming spices to the shortbread base.

Storage Success

Store in an airtight container, layers separated by parchment, for up to five days. For longer storage, freeze uncut bars and thaw overnight in the refrigerator. Through years of perfecting this recipe, I've found that these bars represent the ideal balance of technique and simplicity. When each element is executed with care, the result is a dessert that brings pure joy with every bite.

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Frequently Asked Questions

→ Can I use store-bought caramel?

Yes! Any thick caramel sauce works. Just make sure it's thick enough to hold up when baked - ice cream topping might be too thin.

→ Why did my caramel leak?

Make sure your bottom crust is pressed firmly and baked before adding caramel. Also check that your caramel sauce is thick enough.

→ Can I freeze these bars?

Yes! Wrap well and freeze for up to 3 months. Thaw in the fridge overnight before serving.

→ How do I get clean cuts?

Refrigerate the bars for 30 minutes before cutting. Use a sharp knife and wipe it clean between cuts.

→ Can I make my own caramel?

Absolutely! Homemade caramel works great and gives you control over the thickness and saltiness.