Caramel Butter Bars (Print Version)
# Ingredients:
→ Crust and Crumble
01 -
2 1/2 cups of all-purpose flour (315g)
02 -
1 cup (225g) of unsalted butter, softened
03 -
1 cup (200g) white sugar
04 -
3/4 cup (150g), packed light brown sugar
05 -
2 teaspoons of real vanilla extract
06 -
Half a teaspoon of salt
→ Salty Caramel Filling
07 -
One jar (11oz/310g) caramel sauce
08 -
A pinch (or more!) of sea salt, about 1/4 tsp
# Instructions:
01 -
Set your oven to 325°F (165°C). Use parchment paper or a little grease to prep a 9x13-inch pan.
02 -
Cream the butter and both types of sugar until soft and fluffy, which takes around 2 to 3 minutes. Blend in the vanilla, then slowly mix in the flour and salt. The dough will have a crumbly texture.
03 -
Put half the dough into the pan and press it down evenly. Bake it for 15 minutes or until the edges start to lightly brown. Let it cool off for a moment.
04 -
As the crust cools, mix the salt into the caramel sauce to taste. Check it and add extra salt if you want a little more kick.
05 -
Spread the caramel evenly on top of the baked crust. Then crumble the rest of the dough across the caramel layer to cover it up.
06 -
Pop it back in the oven and bake for another 25–30 minutes. The crust should set and turn a light golden color. Cool it down completely (or chill it for 30 minutes) before cutting into squares.
# Notes:
01 -
Use dulce de leche for a thicker, creamier caramel
02 -
Sprinkle flaky sea salt on top after baking for extra flavor
03 -
Stays fresh at room temperature for 3 days, or in the fridge for 7 days