Print Recipe
5 from 2 votes


Salted Caramel Bar recipe made with a sweet shortbread crust & topped with smooth caramel and sea salt. Perfectly indulgent caramel butter bar dessert!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 30 bars
Author: Butter With A Side of Bread


  • 1 cup butter softened (2 cubes)
  • 1 cup white sugar
  • 11/2 cups powdered sugar
  • 1/2 cup sour cream
  • 1 TBSP vanilla
  • 3 1/2 cups flour
  • 1 14 oz bag caramels unwrapped (or 11 oz bag of unwrapped caramel bits)
  • 1/3 cup heavy cream or milk
  • 1/2 tsp vanilla
  • 2 tsp coarse sea salt


  • Preheat oven to 325 degrees F.
  • Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
  • In a large mixing bowl cream together butter, sugar, and powdered sugar.
  • Add sour cream, vanilla and mix until combined. Mix in the flour and combine until it forms a soft dough.
  • Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. (Do your best dividing it in half- I think mine ends up being 2/3 in the pan and the remaining 1/3 in the fridge and it still turns out well!)
  • Bake crust in preheated oven for 15 minutes.
  • While the crust is baking, melt the caramels, heavy cream and 1/2 tsp vanilla in the microwave for 1 minute.
  • Stir together until smooth, adding more time in 30-45 second increments as needed. Try and get it as smooth as you can, depending on the type of caramel, it might not be perfectly smooth and that’s okay!
  • Pour caramel evenly over the hot crust. Lightly sprinkle about 1 tsp coarse sea salt over the caramel.
  • Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm.
  • Add remaining 1 tsp salt after caramel bars are cooled, but before cutting.
  • Let them cool completely before cutting into small squares.