Best 2 Salted Caramel Butter Bars Recipes

Indulge in a delightful culinary journey with our Salted Caramel Butter Bars, a symphony of flavors that will tantalize your taste buds. These delectable treats are the perfect blend of sweet and salty, with a rich and buttery shortbread crust, a luscious salted caramel filling, and a decadent chocolate ganache topping. Each bite offers a harmonious balance of textures and flavors, leaving you craving more.

In this comprehensive guide, we'll take you through three tempting variations of this classic dessert. From the classic Salted Caramel Butter Bars to the indulgent Chocolate Salted Caramel Butter Bars and the irresistible Salted Caramel Butter Bars with Pecans, we've got you covered. With step-by-step instructions, helpful tips, and stunning visuals, we'll guide you to create these delectable treats like a pro.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with joy.

Let's cook with our recipes!

SALTED CARAMEL BUTTER BARS

Salted Caramel Butter Bars image

Make and share this Salted Caramel Butter Bars recipe from Food.com.

Provided by myslys

Categories Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 lb salted butter, room temp (I used unsalted, it is what I buy)
1 cup sugar
1 1/2 cups powdered sugar
2 tablespoons vanilla
4 cups flour
1 (14 ounce) bag caramel candies, unwrapped (about 50 individual caramels)
1/3 cup milk (I used cream) or 1/3 cup cream (I used cream)
1/2 teaspoon vanilla
1 tablespoon coarse sea salt (optional)

Steps:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.

SALTED CARAMEL BUTTER BARS RECIPE - (4.3/5)

Salted Caramel Butter Bars Recipe - (4.3/5) image

Provided by á-4677

Number Of Ingredients 9

Ingredients

4 sticks (1 pound) salted butter, room temperature
1 cup white sugar
1 1/2 cups confectioners' sugar
2 tablespoons vanilla
4 cups all-purpose flour
One 14 ounce bag caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon coarse sea salt

Steps:

In a large bowl, combine butter and sugars. Using hand-held mixer on medium speed, beat together until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Preheat oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the pan to form a bottom crust. Place remaining dough in refrigerator. Bake until firm and edges are pale golden brown, about 20 minutes. Let cool for 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the caramels in a microwave-safe bowl. Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust. Sprinkle the salt over top. Remove remaining dough from refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

Tips:

For a richer caramel flavor, use dark chocolate instead of milk chocolate.
If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If the caramel forms a soft ball, it is ready.
Be careful not to overcook the caramel, or it will become hard and brittle.
For a thicker caramel, cook it for a few minutes longer.
For a thinner caramel, add a little more cream.
Salted caramel butter bars are best served fresh, but they can be stored in the refrigerator for up to a week.

Conclusion:

Salted caramel butter bars are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a sweet and salty treat that will satisfy your cravings. So next time you're looking for a quick and easy dessert, give these salted caramel butter bars a try.