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Caramel Butter Bars

Course Dessert
Cuisine American


For the bottom crust and crumble topping

  • 4 sticks butter
  • 1 cup granulated sugar
  • 1 1/2 cups powdered sugar
  • 2 tsps. vanilla extract
  • 4 cups all purpose flour

Caramel Center

  • 1 bag 11 oz Caramel Bits
  • 1/3 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1 tbsp coarse sea salt


Crust and crumble

  • 1. Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper for easy removal (see photos on website). Note: if you like a thinner bar, use a jelly roll size pan.
  • 2. In mixer with paddle attachment, combine 4 sticks softened butter, sugar, powdered sugar and vanilla. Mix until well combined. Add flour and mix until completely combined. This mixture will be crumbly but moist.
  • 3. Take half of the mixture and press it into the bottom of your prepared pan. Leave the other half in the bowl, to be used later. Bake for 20 minutes or until edges are slightly golden brown. Once out of the oven let cool for 15 minutes. While crust is cooling, make the caramel layer

Making the Caramel Layer

  • 1. In microwave safe bowl combine the caramel bits and the heavy whipping cream. Microwave for 1 full minute. Stir. Microwave at 30-second intervals until caramel is smooth and free of lumps. Once smooth, add the vanilla and stir.

Finishing the Bars

  • 1. Pour caramel over cooled bottom crust layer, spreading caramel so it covers evenly. Sprinkle salt over the caramel. Take the remainder of the crust mixture and sprinkle over the top. There may be spots that caramel is showing through, but that is just fine.
    2. Bake again for 25-30 minutes. The top will brown ever so lightly. Do not over cook. Let completely cool before cutting. Enjoy!
  • NOTE: To cut easily, lift cooled bars out of the pan onto a cutting board. Using a sturdy knife, cut into squares. Store in airtight container; use within a few days. For longer storage, store in freezer. Let thaw before eating.