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salted caramel butter bars - featured image

Salted Caramel Butter Bars with Shortbread Crust

  • Author: SOFIA
  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings 1x

Description

A rich, no-bake (mostly) dessert featuring a buttery shortbread crust topped with a firm, salty-sweet caramel layer. These bars offer texture nirvana and are make-ahead friendly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened (for crust)
  • 1/2 cup (100g) granulated white sugar (for crust)
  • 2 cups (250g) all-purpose flour (for crust)
  • 1/4 teaspoon salt (for crust)
  • 1 cup (240ml) heavy cream (for caramel)
  • 2 cups (400g) granulated sugar (for caramel)
  • 1/2 cup (113g) unsalted butter, cubed (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • 1 teaspoon pure vanilla extract (for caramel)
  • Extra flaky sea salt for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, combine softened butter, 1/2 cup sugar, flour, and 1/4 teaspoon salt. Mix until it resembles coarse sand.
  3. Press the mixture firmly into the bottom of the prepared dish to create an even, compact layer.
  4. Bake the crust for 15-18 minutes until edges are lightly golden. Remove from oven and let cool slightly while making the caramel.
  5. Pour 2 cups of sugar into a large, heavy-bottomed saucepan over medium heat. Do not stir; gently swirl the pan if needed until sugar melts into a deep amber liquid (5-10 minutes).
  6. Remove pan from heat. Carefully pour in warm heavy cream (stand back as it will bubble). Stir in cubed butter and vanilla.
  7. Return pan to low heat and stir constantly until smooth.
  8. Clip a candy thermometer to the pot. Bring caramel to a boil and simmer until it reaches 240°F (115°C), the soft ball stage.
  9. Remove from heat and stir in 1 teaspoon flaky sea salt.
  10. Pour hot caramel over the cooled shortbread crust and spread evenly.
  11. Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until fully set.
  12. Lift bars out using parchment overhang. Cut into squares with a sharp knife, wiping clean between cuts. Sprinkle with extra flaky sea salt.

Notes

Ensure butter is softened but not melted for the crust. Warm the heavy cream slightly before adding to hot sugar to prevent seizing. Use a sharp knife dipped in hot water for clean cuts. Store in the fridge for up to 2 weeks or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 30
  • Sodium: 150
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 42
  • Protein: 3

Keywords: salted caramel, butter bars, shortbread crust, no-bake dessert, holiday dessert, make-ahead dessert, caramel bars, easy dessert

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Find it online: https://cookazu.com/salted-caramel-butter-bars-easy-no-bake-recipe/