Salted Caramel Bars have a buttery shortbread base and a topping of rich, chewy caramel. A crunchy dusting of flaked sea salt on top is the perfect finishing touch!
🤎 Caramel Cookie Bars
I can’t believe I’m saying this, but today I’m sharing a recipe where I intentionally resisted adding extra chocolate. I KNOW. I’m shocked too!
Although these Salted Caramel Bars would be delicious with chocolate, they are totally dreamy without it, and that’s not something I say lightly!
These bars have three basic components:
- Shortbread crust: The crust is crisp, buttery, and SUPER easy to make.
- Caramel topping: This rich caramel has the perfect texture: it’s chewy without being sticky, and sweet without being cloying, thanks to the generous spoonful of kosher salt in the recipe.
- Sea salt flakes: The best part of each bar is the scattering of large sea salt flakes. They add crunch and a savory bite that perfectly contrasts with the caramel.
These caramel shortbread bars also have the perfect crust to caramel ratio–both layers are about equal, which is just the way I like it! Too much crust and you’ll have a dry bar cookie, but too much caramel can make it too chewy. The solution of equal parts shortbread and caramel balances everything out. Total perfection!
Table of Contents
🧾What You’ll Need
Ingredients
Get ready for an amazing treat! Check out these ingredient tips as you gather everything you’ll need. You can get full ingredient amounts in the printable recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)
Shortbread Crust
- Granulated sugar
- Unsalted butter and salt: The butter gives richness to the crust and helps to bind it together. I always recommend using unsalted butter and adding a precise amount of salt. If you only have salted butter, omit the additional salt.
- Large egg yolk: Make sure to use the yolk from a large egg. If you need more guidance, check out this tutorial about How to Separate Eggs (Four Different Ways!).
- All-purpose flour
Caramel
- Unsalted butter: This recipe is made with lots of butter because that’s what makes the bars so rich and luxurious. It’s best to use unsalted butter.
- Light brown sugar: For deep rich caramel flavor. Either use a kitchen scale, or lightly pack the sugar into the measuring cup to get the correct amount.
- Light corn syrup: Adds sweetness and body. Light corn syrup also helps to prevent crystalization, which sometimes occurs due to the grittiness of brown sugar.
- Kosher salt: Regular table salt is very dense and tends to have a harsher, ‘saltier’ flavor than kosher salt. If you only have table salt, it will still work fine, but you’ll need to reduce the amount to a 1/2 teaspoon.
- Granulated sugar
- Heavy cream: A bit of heavy whipping cream makes the caramel extra-luscious.
- Vanilla extract: Use your favorite brand or this Madagascar Bourbon Vanilla (my fave!) for flavor.
- Large-flaked sea salt: Sprinkling large-flaked sea salt on top of the bars adds visual interest, a touch of crunch, and glorious contrasting flavor. If you don’t have it, you can skip it and the bars will still be tasty. I don’t recommend using fine table or kosher salt sprinkled on top – it can make the bars too salty.
Equipment
Having the right equipment can make your baking experience more successful. Here’s what I recommend for this recipe: (Links are affiliate links and I earn a small commission from qualifying purchases.)
- 9×9 baking pan: I like to use a metal 9×9-inch baking pan with straight sides and square corners–it’s one of the secrets to cutting nice even bars without rounded edges.
- Parchment paper: Use a strip long enough that excess hangs over the sides. You can use the excess parchment paper like handles to lift the bars out of the pan.
- Medium saucepan: The caramel mixture will triple in size as it heats up. It’s important to use a large enough saucepan to accomodate the change in size, a 3-quart saucepan or 4-quart saucepan will both work well. Use a heavy-bottomed pan to prevent scorching and uneven heating.
- Candy thermometer: Truly, a must for making perfect caramel. I can’t overemphasize the importance of using a candy thermometer for this recipe. Check out the Tips section below for more information.
- Pastry brush: To prevent crystallization (and thus grainy caramel) use a wet pastry brush to wipe around the inside walls of the saucepan during cooking. The brush will remove excess sugar crystals and prevent larger ones from forming.
🥣 More Desserts You’ll Love
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Salted Caramel Bars
Ingredients
Crust:
- 3.5 oz granulated sugar, (½ cup)
- 1/2 tsp kosher salt
- 5 oz unsalted butter, melted
- 1 large egg yolk, whisked
- 7.5 oz all-purpose flour, (1 ⅔ cup)
Caramel Layer:
- 8 oz unsalted butter, (1 cup)
- 7.5 oz light brown sugar, (1 cup, lightly packed)
- 8.25 oz light corn syrup, (¾ cup)
- 1 tsp kosher salt, can be replaced with 1/2 tsp regular table salt
- 1.75 oz granulated sugar, (¼ cup)
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Large-flaked sea salt, for garnish
Instructions
Make the Shortbread Crust:
- Prepare to bake: Pre-heat the oven to 350°F. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray.
- Mix crust ingredients: In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well. Finally, add the flour and stir until the crust comes together in moist clumps.
- Press dough into pan: Transfer the dough into the parchment-lined pan and press down with your hands or the bottom of a measuring cup to make an even layer.
- Chill, bake, and cool: Refrigerate the crust for 15-20 minutes, until chilled. Then bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping.
Make the Caramel Topping:
- Mix caramel ingredients: Combine the butter, brown sugar, corn syrup, salt, granulated sugar, and heavy cream in a heavy-bottomed medium saucepan. (The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size.) If desired, use a wet pastry brush to wipe around the inside walls of the saucepan to remove excess sugar crystals.
- Cook caramel: Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250°F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245°F, and for a really firm chew, shoot for 255°F.)
- Stir in vanilla, pour over crust: Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.
- Set the caramel: Let the bars sit at room temperature until the caramel is firm, about 2-3 hours. (You can speed up the setting process by refrigerating the bars, but the caramel will get very hard, and you might need to bring it back to room temperature before cutting and serving.)
- Cut and finish bars: Once the caramel has set, use the excess parchment like handles to lift the entire bar from the pan. Cut it into small squares or rectangles and finish the bars with a little sprinkling of flaked sea salt. Enjoy!
- Store: These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.
Video
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
💡 Important Tips For Caramel Success
If you’re going to make these amazing caramel bars, but haven’t worked much with cooking sugar, please take a moment to read through these tips so you can troubleshoot some potential problems.
- Use a candy thermometer: I highly (HIGHLY!) recommend using a candy thermometer. It doesn’t have to be an expensive or fancy one–even a basic $8 thermometer will get the job done. Using a thermometer is the easiest way to make sure your caramel turns out perfectly. If you are new to using a thermometer, check out my guide for How to Use A Candy Thermometer.
- Test the thermometer: When you get that thermometer–test it before using it. Even if it’s new, there’s no guarantee it’s completely accurate, and you need to know what you’re working with. A difference of even a few degrees can make a big difference when making candy. Additionally, your altitude might affect how the candy cooks; higher altitude can produce overcooked candy unless you’re careful. Protect your time and precious ingredients by reading my guides for How to Test and Calibrate a Thermometer and Candy Making at High Altitude: Essential Tips & Techniques.
- Use a heavy-bottomed saucepan: Thin saucepans usually have “hot spots” where the food cooks faster, and this can lead to burned or scorched candy. The heavier the better for consistent results!
I’ll give you the basic steps for testing a candy thermometer here, but if you feel like you need more information and examples, be sure to check out How to Test and Calibrate a Thermometer – A Comprehensive Guide.
To test your thermometer: Bring a pot of water to a rolling boil on the stove, insert your candy thermometer, leave it in there for several minutes, and then check the temperature. Keep in mind that water boils at 212°F (at sea level). If your thermometer says 212°F, you are good to go! Make the recipe as written. If your thermometer does NOT say 212°F, it’s time to do a little math and calculate your personal thermometer adjustment. See the example below.
Example: If your thermometer says 208°F, you know it measures 4 degrees too cool, and you’ll want to take this into account when cooking your caramel. Since this recipe calls for cooking the caramel to 250°F, but your thermometer is 4 degrees off, you’ll only cook it to 246°F (250°F minus 4 degrees); this is your personal thermometer adjustment. This is a test you should perform regularly because thermometers can become less accurate over time.
Once the caramel has set, remove the entire bar from the pan and place it on a firm surface. Place a sharp kitchen knife under hot running water for a few seconds and then wipe the blade clean. Press the knife into the cookie bar making a clean cut and then clean the blade before cutting again. Reheat the knife under the water and wipe it clean as often as needed until finished.
Crystallization happens when sugar crystals are present in caramel, and it results in a grainy or gritty texture. This can happen either because some of the sugar didn’t dissolve properly in the first place, or stray crystals hanging out on the side of the pan get incorporated back into the mix and encouraged the formation of more crystals. Brown sugar has a grittier texture and can be more prone to crystallization.
The best way to prevent crystallization is to wipe a wet pastry brush around the inside walls of the saucepan after adding the butter and salt, sugars, corn syrup, and cream. The wet pastry brush will remove excess sugar crystals and prevent larger crystals from forming in the caramel.
These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.
These look delicious and I am going to try them for Christmas. Just a question, The recipe says use a 9 x 13 pan but in the video it looks like an 8 x 8. Is that the case? It seems like it might be too thin in a 9 x 13
I have made this recipe twice. The shortbread was perfect as well as the toffee, altho’ I did find if difficult to cut. Candy thermometer said 250° . After reading the comments that someone had boiled these for 245° , I was concerned that it might run after it got to room temperature. Any suggestions on how to cut nice squares?
Thanks for sharing this tasty recipe, it is so good.
Hi Barb, you can definitely experiment with cooking them a little softer. There are SO many factors that go into the final texture of cooked caramel, including the ingredients you use, the pan, and the humidity in the air. If you are worried about the caramel being too soft, you could try cooking them to 247 or 248 and see how that works for you. I recommend running your knife under hot water and wiping off most of the water before cutting them, then cleaning under hot water frequently between cuts. That usually gets me the nicest results.
The recipe I saw said 9 X 9, not 9X13, Did you perhaps see a different one
Hi Julie! You are correct . . . it does use a 9×9 pan.
These look awesome. What size pan do you use. Video and instructions seem to differ. Thanks
Hey Kathleen, its a 9-by-9-inch pan. Thanks so much!
I am a huge salted caramel fan, so this recipe caught my eye — and these just became my new favorite cookie! I made them for Christmas and they are absolutely delicious! My only misstep was not boiling the caramel QUITE enough. I like a slightly softer chew, so I took it to 245, using my candy thermometer. It set up great — but after I cut the bars and put them on a plate at room temperature the caramel melted off (not entirely — there was enough left on and they remained very tasty). I had to refrigerate them to keep them firm enough to eat. Next time I will boil to the full 250. Otherwise, they were a hit.
Hey Jane, I am happy to hear it worked out. I appreciate the feedback. Thanks so much!
These were good but I will make some adjustments before making them again. I found the shortbread to be very crumbly making for messy and not so easy to cut bars. Next time I will make a different shortbread recipe. The caramel is great but I wish I had cooked it less, maybe 240 or less. Mine was way too firm cooked to 250.
Hey Amber, thank you for your feedback. Once you make those tweaks I would love to hear how they turn out and how that goes. Thanks again!
Have you ever considered making a dairy free version of these? I would be interested in that recipe. I have an 8 year old who is allergic to milk and eggs like to make treats for her that she sees everyone else eat. Thanks.
Hey Lucy, That is totally understandable. Unfortunately I haven’t tried that out myself so I can’t say for sure. If you end up playing around with it let me know how it goes!! Good luck!
Great recipe!
Thank you so much DH! I am glad to hear you like it!
Have you tried to freeze these?
Hey Jen, I haven’t tried to freeze them myself so unfortunately I am not sure how it would go. If you end up giving it a try I would love for you to come back and let us know how it goes. Thanks!
My first time making caramel. Bought a candy thermometer as advised and it was cooked to perfection! Delicious and soft and oh so caramelly! Loved it with the shortbread crust. Will definitely try this again.
Hey Lynn, I am so glad to hear you enjoyed it so much! I love hearing that it worked out so well for you. Thank you so much for your feedback, I am excited for you to make it again!
Hi. I was wondering what other type of salt can be sprinkled on top? My local grocery store doesn’t sell flaked sea salt….):
Hi Isamar, I would suggest just looking for large grained kosher salt if you can. I wouldn’t really suggest using table salt, unless you use the tiniest amount. If not it will be way too salty. Another thing to remember it is option, if you can’t find one you want to use you can just omit it. I am so excited for you to make this! I would love to hear how it goes!
I have made these in the past, I have not always resisted a layer of chocolate on top, these squares are so yummy my eyes close my breath slows and my world shrinks down to just the sensations and taste of melting Carmel and shortbread.
A bakery in my area makes these with the layer of chocolate and calls them PMS bars.