I’m sharing my Salted Caramel Shortbread recipe that tucks an ooey gooey caramel layer into a buttery shortbread base and comes together in just over an hour.

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I never planned to become obsessed with these Salted Caramel Butter Bars but here we are. A buttery shortbread that melts then gives way to an unexpectedly ooey gooey center, it stops you mid conversation and makes you think about dessert in a whole new way.

I lean on unsalted butter and packed light brown sugar to build that caramel backbone, simple things that somehow do something magical together. People always ask if they can taste test one more piece, and honestly I cant blame them.

If you’re into Ooey Gooey Caramel Bars, this will wreck your self control in the best way.

Ingredients

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Unsalted butter adds rich, creamy fat and tenderness, mostly fat and calories.
Granulated sugar gives sweetness and structure, pure carbs, no fiber or protein.
Brown sugar brings caramel notes and moisture, adds sugar and trace minerals.
All purpose flour provides bulk and chew, mainly carbohydrates, some protein but no fiber.
Heavy cream makes caramel silky and smooth, high fat, little protein.
Vanilla adds warm aroma and flavor, it’s got no nutrients, boosts perceived sweetness.
Flaky sea salt balances sweetness, enhances flavor, small sodium hit but worth it.

Ingredient Quantities

1 cup (2 sticks) unsalted butter softened

1/2 cup granulated sugar

2 cups all purpose flour

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract

1 cup packed light brown sugar

6 tablespoons unsalted butter

1/4 cup heavy cream

2 tablespoons light corn syrup

1/2 teaspoon fine sea salt

1 teaspoon vanilla extract

Flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F and line an 8×8 inch square pan with parchment paper leaving an overhang, grease lightly so the parchment sticks and you can lift the bars out later.

2. In a bowl beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a bit fluffy, then stir in 1 teaspoon vanilla extract.

3. Add 2 cups all purpose flour and 1/4 teaspoon fine sea salt and mix until just combined into a soft dough, don’t overwork it. Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or your fingers.

4. Bake the shortbread base for about 18 to 22 minutes, until the edges are just turning golden. Remove from oven but keep oven on.

5. While the base bakes make the caramel: in a medium saucepan over medium heat combine 1 cup packed light brown sugar, 6 tablespoons unsalted butter, 1/4 cup heavy cream and 2 tablespoons light corn syrup. Stir until sugar dissolves and the mixture comes to a gentle boil.

6. Let the caramel simmer 3 to 5 minutes, stirring constantly, until glossy and slightly thickened but not burned. Remove from heat and stir in 1/2 teaspoon fine sea salt and 1 teaspoon vanilla extract.

7. Pour the hot caramel evenly over the baked shortbread, spreading it to the edges. Return the pan to the oven and bake another 10 to 12 minutes until the caramel is bubbling and set around the edges.

8. Cool the pan on a wire rack until room temperature, then chill in the fridge at least 1 hour so the caramel firms up. Right before cutting sprinkle flaky sea salt over the top.

9. Use the parchment overhang to lift the slab from the pan, cut into bars with a sharp knife. For cleaner slices warm the knife under hot water, dry it, then slice — wipe between cuts if needed.

Equipment Needed

1. 8×8 inch square baking pan (line with parchment leaving an overhang so you can lift the bars out later)
2. Parchment paper plus a little butter or nonstick spray to make it stick
3. Mixing bowls — one large for the dough and one medium for the caramel
4. Electric hand mixer or a sturdy whisk and some elbow grease
5. Measuring cups and spoons
6. Medium saucepan for the caramel
7. Rubber spatula and a wooden spoon for stirring and spreading
8. Wire cooling rack and room in the fridge to chill the slab
9. Sharp chef knife, a hot towel or bowl of hot water to warm the blade between cuts, and a clean cloth to wipe the knife between slices

FAQ

Q: How should I store the bars so they stay fresh? A: Let them cool completely, then put in an airtight container. At room temp theyre best for 1 to 2 days, in the fridge up to 1 week. Freeze up to 3 months wrapped well; thaw in the fridge overnight and bring to room temp before serving.

Q: How do I get clean, neat slices? A: Chill the whole pan until the caramel firms, then use a sharp knife warmed under hot water and wiped dry between cuts. Press straight down, dont saw. Seriously, warming the blade makes a world of difference.

Q: My caramel turned grainy or gritty. What went wrong? A: Graininess means sugar crystallized. Usually because it wasnt fully dissolved or the sides of the pan got sugar crystals. Using a little corn syrup helps prevent that. If it happens, gently reheat with a splash of cream and stir smooth, but you might lose some gloss.

Q: Can I substitute the light corn syrup? A: You can use honey or golden syrup, but texture changes and it might be stickier or more prone to crystallizing. For safest, use light corn syrup for that silky, stable caramel.

Q: Why is the caramel too runny and wont set? A: Either it didnt cook long enough or too much liquid was added. Cook the caramel to a bit higher temp (soft ball range, about 235 to 240 F) and let the bars fully cool and chill. Also dont skip the butter and brown sugar ratios in the recipe.

Q: Do I really need to sprinkle flaky sea salt on top? A: Its optional but highly recommended. The crunchy, salty finish cuts the sweetness and makes the flavors pop. If you dont have it, a light pinch of fine sea salt works too, but use less.

Salted Caramel Butter Bars Recipe Substitutions and Variations

Unsalted butter (1 cup) -> use salted butter 1:1 but cut the crust salt by about 1/4 tsp, or swap in vegan buttery sticks 1:1 for a dairy free version (texture might be a touch softer).
All purpose flour (2 cups) -> try a cup for cup gluten free baking blend if you need GF, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser bar.
Light brown sugar (1 cup packed) -> dark brown sugar 1:1 for a deeper molasses flavor, or if youre out mix 3/4 cup granulated sugar + 1/4 cup molasses to mimic brown sugar.
Heavy cream (1/4 cup) -> swap evaporated milk 1:1 for similar richness, or full fat canned coconut milk 1:1 for a dairy free option (gives a faint coconut note).

Pro Tips

1) Get the butter right. Use butter that’s soft to the touch but not oily or melted. If it’s too warm the shortbread will spread and get greasy, if it’s too cold you’ll have lumps. Beat just until light, then stop. When you add the flour mix only until it comes together or the bars turn tough.

2) Protect your caramel from burning. Use a heavy bottomed saucepan and medium low heat so the sugar melts slowly and evenly. Stir constantly, and take it off the heat as soon as it looks glossy and has thickened a bit. If you have a candy thermometer aim for the soft ball stage about 235 to 240 F, but don’t let color get too dark or you’ll taste bitterness.

3) Ease of slicing and cleaner edges. Let the whole slab cool completely, then chill until the caramel is firm. Warm a sharp knife under hot water, dry it, slice, and wipe the blade between cuts. Press straight down don’t saw, and use the parchment overhang to lift the slab out for easier handling.

4) Texture and storage hacks. If you want a crisper shortbread edge chill the pressed dough 15 to 30 minutes before baking to reduce spreading. After the bars are done store them in an airtight container at room temperature in cool weather, or in the fridge if it’s warm, and layer with parchment so they don’t stick. Let chilled bars sit a little at room temp before you eat them so the caramel softens up.