Salted Caramel Bars

These Salted Caramel Bars are my new favorite treat — and they can quickly become yours as well!

Salted Caramel Bars - so good! | Sweet Baked Life

I was ready for spring; the weather was warming, flowers began booming and the sun was shining brightly. When all of a sudden we are now strapped with storm after unending storm.

Instead of springing forward, I definitely feel like we have gone back to the fall!

Yes, we need the rain here in Northern California, but please. Give me my sunshine!

Salted Caramel Bars - so good! | Sweet Baked Life

So, if you are also experiencing the doldrums of a stormy season, such as gloomy skies, rain and wind — it’s time to treat yourself to a batch (or two, or three), of these amazing Salted Caramel Bars.

And when I say amazing, that is exactly what I mean. These squares will brighten your day immediately!

Let me see…butter, caramel, salt – ah, yes!

Salted Caramel Bars - so good! | Sweet Baked Life

You start with a buttery base, add some creamy caramel, then you top them with buttery crumble topping. Need I say more?

You absolutely cannot go wrong with these Salted Caramel Bars! The recipe is super easy, as you use the same dough for the crust and the topping. And the taste, well, let’s just say I could have eaten the entire pan! But, not to worry, I did share them with my family and friends at work!

These sweet and salty treats were a big hit! You really MUST try them!

Salted Caramel Bars - so good! | Sweet Baked Life

Salted Caramel Bars

  • Servings: 8-10
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Salted Caramel Bars - so good! | Sweet Baked Life


For the crust and crumble topping:
1 cup (2 sticks) salted butter, room temperature
1/2 cup granulated sugar
3/4 cup confectioners’ sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour, sifted

For the salted caramel filling:
8 oz. caramel candies, unwrapped
(I used about 3/4 of an 11 oz. package of Kraft Caramel candies)
1/4 cup heavy cream
1/4 teaspoon vanilla
1 teaspoon coarse sea salt


Heat your oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, and spray with non-stick cooking spray. Set aside.

For the crust: Into a large bowl of an electric stand mixer with the paddle attachment, add the butter and sugars. Mix on medium speed until creamy. Then add the vanilla and mix until well combined. With your mixer turned to low-speed. Gradually add the flour and mix until soft dough forms.

Press 1/3 of the dough into your prepared pan and bake for 30 minutes, until the edges are light golden brown. Chill the remaining dough in your refrigerator while the crust bakes.

For the salted caramel filling: Into a small microwave safe bowl, add the caramel candies and milk and microwave on high for 1 minute. Stir until completely smooth. If the caramels do not seem melted, continue to microwave on high heat for 15-second intervals, stirring in between, until completely melted. Note, watch carefully as not to scorch. When the caramels are completely melted and the mixture is smooth, stir in the vanilla. Set aside until the crust is done baking.

Adding the Filling and Crumble Topping: When the crust is done, remove from oven and immediately pour the caramel filling over the top. Sprinkle with sea salt and crumble the remaining dough evenly on top. Bake until the filling is bubbly and the topping is light golden brown, about 30-35 minutes.

Cool on a wire rack. Cut into squares and enjoy. Remaining squares and be kept in the refrigerator for 1 week (if they last that long!).

Note: This recipe can be doubled and baked in a 9×13-inch baking pan.

Salted Caramel Bars - so good! | Sweet Baked Life

Whip up a batch of these sinfully good, Salted Caramel Bars and turn your dreary days into sunny ones!

Don’t forget to spring ahead this coming weekend!



{recipe adapted from American Heritage Cooking}


5 thoughts on “Salted Caramel Bars

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.