Decadent Salted Caramel Butter Bars: A Heavenly Dessert Recipe

Ingredients

Shortbread Base

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all‑purpose flour
• ¼ teaspoon fine sea salt

Salted Caramel Layer

• 1 cup packed dark brown sugar
• ½ cup heavy cream
• ¼ cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• ½ teaspoon flaky sea salt, plus more for garnish

Butter‑Salt Glaze

• 2 tablespoons unsalted butter, melted
• ¼ teaspoon flaky sea salt

Instructions

Assembling & Baking

1. Spread Caramel. Pour the warm caramel over the chilled shortbread, using a spatula to spread it evenly. The caramel will settle into the crevices, creating a uniform layer.
2. Bake. Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 20‑25 minutes, or until the caramel is set and the shortbread edges turn a light golden brown.
3. Apply Glaze. As soon as the bars emerge, brush the melted butter over the top and sprinkle the remaining flaky sea salt. This glaze adds shine and a final burst of salty crunch.
4. Cool & Slice. Allow the bars to cool completely on a wire rack – this lets the caramel fully set. Once cool, cut into twelve equal squares using a sharp knife warmed in hot water for clean cuts.