Salted Caramel Butter Bars (Print Version)
# Ingredients:
→ For the Crust and Topping
01 -
1 cup unsalted butter (225g), softened to room temperature
02 -
1 cup granulated sugar (200g)
03 -
3/4 cup light brown sugar (150g), packed down
04 -
2 teaspoons pure vanilla extract
05 -
2 1/2 cups all-purpose flour (315g)
06 -
1/2 teaspoon salt
→ For the Salted Caramel Filling
07 -
1 jar (11 oz/310g) caramel sauce
08 -
1/4 teaspoon sea salt, or to taste
# Instructions:
01 -
Heat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper or give it a light greasing.
02 -
Beat your softened butter with both sugars until it's light and fluffy, about 2-3 minutes. Mix in the vanilla, then gradually add flour and salt until you've got a nice crumbly dough.
03 -
Press half of your dough into the pan to make an even base. Bake it for 15 minutes until it's just starting to turn golden. Let it cool a bit.
04 -
While your base cools, stir the sea salt into your caramel sauce. Give it a taste and add more salt if you like.
05 -
Pour your salted caramel evenly over the baked crust, then crumble the remaining dough over the top to cover the caramel.
06 -
Back into the oven for 25-30 minutes until the top is lightly golden and set. Let it cool completely, or chill for 30 minutes before cutting into squares.
# Notes:
01 -
Try dulce de leche for a richer caramel flavor
02 -
Add flaky sea salt on top after baking for extra pop
03 -
Keeps well at room temperature for 3 days or refrigerated for a week