I combined a butter shortbread base with a caramel layer in my Salted Caramel Shortbread, ready in just over an hour and made with a simple pantry trick for reliably set caramel.

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I make Salted Caramel Butter Bars when I want something that shows up like a simple treat but steals the show. A crisp butter shortbread gives way to an ooey, molten caramel center that makes you do a double take.

I call them Ooey Gooey Caramel Bars in my head, though they’re also a kind of Salted Caramel Shortbread, and both names fit. I use plenty of unsalted butter and light brown sugar to get that rich, slightly toasted sweetness, and the crumb turns out almost too tender to lift.

They’re weirdly addictive, and people always ask whats in them.

Ingredients

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Unsalted butter adds rich mouthfeel and structure, mostly saturated fat, makes bars tender.
Granulated sugar sweetens and helps crisp edges, gives lift when creamed with butter.
All purpose flour provides the crumb and bulk, mostly carbohydrate, gives chew and firmness.
Light brown sugar adds moist caramel flavor from molasses, helps keep bars soft and chewy.
Fine salt balances sweetness, enhances flavors, tiny amount but crucial for depth.
Heavy cream makes the caramel silky and rich, adds fat and smoothness to filling.
Light corn syrup prevents crystallization so caramel stays soft, adds glossy texture and sweetness.
Vanilla extract gives warm aroma and rounds flavors, tiny splash goes a long way.

Ingredient Quantities

1 cup unsalted butter softened 2 sticks

1/2 cup granulated sugar

2 cups all purpose flour

1/4 teaspoon fine salt

1 cup packed light brown sugar

1/2 cup unsalted butter

1/4 cup light corn syrup

1/2 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with foil, leave some overhang for easy lifting, butter or spray the foil.

2. Make the shortbread crust: cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until light, fold in 2 cups all purpose flour and 1/4 teaspoon fine salt until a soft dough forms. Press it evenly into the prepared pan, poke a few holes with a fork so it bakes evenly.

3. Bake the crust 18 to 22 minutes, just until the edges start to turn golden, you dont want it too dark. Remove from oven and keep oven on.

4. While the crust bakes, start the caramel: in a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup unsalted butter and 1/4 cup light corn syrup over medium heat, stir until everything melts and comes to a gentle boil.

5. Let the sugar mixture boil gently 2 to 4 minutes, stirring, or if you have a candy thermometer cook to about 235 to 240 F for a firm but still gooey caramel.

6. Remove from heat and slowly whisk in 1/2 cup heavy cream, beware it will bubble up, then stir in 1 teaspoon vanilla extract until smooth and glossy.

7. Pour the hot caramel evenly over the prebaked crust, spread quickly so it covers the whole thing. Return to the oven and bake 10 to 12 minutes until caramel is bubbling and looks set at the edges.

8. Cool the pan on a wire rack until just warm, then chill in the fridge for at least 1 hour so the caramel firms up. It sets much cleaner if chilled.

9. Sprinkle 1/2 teaspoon flaky sea salt over the top, lift bars out using the foil overhang, cut into squares with a sharp knife (wipe the knife between cuts), store in an airtight container.

Equipment Needed

1. 9×13 inch baking pan, lined with foil (leave an overhang) and buttered or sprayed
2. Stand mixer or hand mixer (or big bowl and wooden spoon if you wanna go old school)
3. Measuring cups and measuring spoons
4. Rubber spatula and a wooden spoon
5. Fork (to poke the crust)
6. Medium heavy‑bottomed saucepan
7. Candy thermometer (optional but helpful)
8. Whisk
9. Wire cooling rack and room in the fridge to chill
10. Sharp knife and cutting board (plus a towel to wipe the knife between cuts)

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes, you can. Just skip the 1/4 teaspoon fine salt in the crust and cut back on the flaky sea salt on top. Salted butter can make the bars a bit saltier, so taste as you go.

Q: How do I know when the caramel is done? A: Use a candy thermometer and cook the caramel to about 235 to 240 F for a soft, chewy set. No thermometer, drop a little into cold water, it should form a soft ball that squashes a bit when you press it.

Q: My crust turned out soggy, how do I prevent that? A: Prebake the crust at 350 F until the edges are light golden, about 18 to 22 minutes, then let it cool a bit before pouring the caramel. Also bake the filled pan a bit more so the caramel firms, and use parchment so excess moisture can drain when you lift it out.

Q: Can I swap the light corn syrup for something else? A: Yes, golden syrup or glucose syrup work about 1 to 1. Honey will work but changes flavor and darkens the caramel, and may alter the texture. If you skip syrup entirely, cook the caramel a little longer and expect a firmer bite.

Q: How do I get clean, neat slices? A: Chill the pan until the caramel is cool, then use a large knife warmed under hot water and wiped dry between cuts. You can also chill the whole slab until very firm, that helps a lot.

Q: What is the best way to store these bars? A: Keep them in an airtight container at room temp for up to 3 days, in the fridge up to a week, or freeze for up to 3 months. If frozen, thaw in the fridge then bring to room temp before slicing. Sprinkle flaky sea salt right before serving for best texture.

Salted Caramel Butter Bars Recipe Substitutions and Variations

Unsalted butter: swap with salted butter 1:1, just skip or cut back on the flaky sea salt. For dairy free use vegan butter or solid coconut oil 1:1, but expect a slightly different texture and flavor.
Light corn syrup: replace with light golden syrup or glucose syrup 1:1 for similar chewiness. Honey or maple syrup can work 1:1 too, but the caramel will taste different and might be a touch softer.
Heavy cream: use full fat coconut milk or canned coconut cream 1:1 for a dairy free option, flavor will be coconutty. Or make a quick substitute: 3/4 cup whole milk plus 1/4 cup melted butter equals about 1 cup heavy cream.
All purpose flour: swap with pastry flour 1:1 for a more tender shortbread, or use a 1:1 gluten free flour blend (preferably with xanthan gum) to keep the bars from falling apart.

Pro Tips

1) Chill the pressed crust for 10 to 15 minutes before baking, or pop the pan in the freezer for 5 minutes. It helps the shortbread hold its shape so you dont get cracks or big bubbles while it bakes.

2) Use a candy thermometer for the caramel and aim for 235 to 240 F, but if you dont have one drop a teaspoon on a chilled plate — it should form a soft, pliable blob. When you add the cream, pour slowly and stand back, because it will spit and bubble up.

3) Cut the butter for the caramel into smaller pieces so it melts evenly, and stir gently not vigorously once it boils so you dont incorporate too much air and end up with grainy caramel. If it looks grainy, keep it on low heat and stir until smooth, dont crank up the temperature.

4) Chill the finished pan until fully set, then use a sharp knife warmed under hot water and wiped dry between each cut for clean edges. If you cut while it is still warm youll get gooey, messy slices instead of neat bars.

5) Sprinkle the flaky sea salt right before serving and store bars chilled in a single layer or with parchment between layers. If they get too firm from the fridge, let them sit at room temp 10 to 15 minutes so the caramel softens to the perfect chew.

Salted Caramel Butter Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I combined a butter shortbread base with a caramel layer in my Salted Caramel Shortbread, ready in just over an hour and made with a simple pantry trick for reliably set caramel.

Servings

servings

Calories

324

kcal

Equipment: 1. 9×13 inch baking pan, lined with foil (leave an overhang) and buttered or sprayed
2. Stand mixer or hand mixer (or big bowl and wooden spoon if you wanna go old school)
3. Measuring cups and measuring spoons
4. Rubber spatula and a wooden spoon
5. Fork (to poke the crust)
6. Medium heavy‑bottomed saucepan
7. Candy thermometer (optional but helpful)
8. Whisk
9. Wire cooling rack and room in the fridge to chill
10. Sharp knife and cutting board (plus a towel to wipe the knife between cuts)

Ingredients

1 cup unsalted butter softened 2 sticks
1/2 cup granulated sugar
2 cups all purpose flour
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup light corn syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt for sprinkling

Directions

Preheat oven to 350 F and line a 9×13 inch pan with foil, leave some overhang for easy lifting, butter or spray the foil.
Make the shortbread crust: cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until light, fold in 2 cups all purpose flour and 1/4 teaspoon fine salt until a soft dough forms. Press it evenly into the prepared pan, poke a few holes with a fork so it bakes evenly.
Bake the crust 18 to 22 minutes, just until the edges start to turn golden, you dont want it too dark. Remove from oven and keep oven on.
While the crust bakes, start the caramel: in a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup unsalted butter and 1/4 cup light corn syrup over medium heat, stir until everything melts and comes to a gentle boil.
Let the sugar mixture boil gently 2 to 4 minutes, stirring, or if you have a candy thermometer cook to about 235 to 240 F for a firm but still gooey caramel.
Remove from heat and slowly whisk in 1/2 cup heavy cream, beware it will bubble up, then stir in 1 teaspoon vanilla extract until smooth and glossy.
Pour the hot caramel evenly over the prebaked crust, spread quickly so it covers the whole thing. Return to the oven and bake 10 to 12 minutes until caramel is bubbling and looks set at the edges.
Cool the pan on a wire rack until just warm, then chill in the fridge for at least 1 hour so the caramel firms up. It sets much cleaner if chilled.
Sprinkle 1/2 teaspoon flaky sea salt over the top, lift bars out using the foil overhang, cut into squares with a sharp knife (wipe the knife between cuts), store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.