Salted Caramel Bars
Prep time
Cook time
Total time
These bars are like crack. In fact, they may even be better than crack. You decide.
Recipe type: Dessert
Serves: 24
  • 1 lb salted butter, softened
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 T vanilla
  • 4 cups flour
  • 1 bag (14-oz) caramel squares, unwrapped
  • ⅓ cup heavy whipping cream
  • ½ tsp vanilla
  • 2 tsp coarse sea salt
  1. Preheat the oven to 325 degrees; butter a 9x13-inch baking pan.
  2. Using a mixer, beat the butter and sugars for at least 3 minutes until light and fluffy. Add the vanilla and mix until combined.
  3. Sift the flour and add to the butter mixture. Mix on low speed until a soft dough forms.
  4. Press about half of the dough evenly into the pan; refrigerate remaining dough.
  5. Bake for 18 to 20 minutes until firm and the edges are just barely turning a light golden brown.
  6. While dough is baking, start on the filling.
  7. Place the unwrapped caramels, heavy whipping cream and vanilla in a small saucepan. Heat over medium/low heat until completely melted
  8. Pour the caramel filling evenly over the crust. Remove the chilled dough from the refrigerator and crumble evenly over the caramel.
  9. Sprinkle dough with sea salt.
  10. Bake for another 25-30 minutes until the shortbread topping is firm and starting to turn a light golden brown on the edges.
  11. Cool completely before cutting into squares.
Recipe by Half-Scratched at