Salted Caramel Bars

A Quarter Baked
by A Quarter Baked
1 9x9 Pan
1 hr 10 min

You can never go wrong with salted caramel anything in my opinion. Especially when you make it into a bar. These salted caramel bars have a buttery short bread crust that give them just the right amount of crunch and texture. The caramel itself is soft chewy and sweet. Adding a dash of salt to the top isn't over powering. Instead, it adds a savory contrast to the sweet and chewy caramel. To make the caramel you will need a candy thermometer. Using the thermometer will take all the guess work out of making sure it’s the right consistency. I hope you enjoy this recipe as much as I do!

Recipe details
  • 1  9x9 Pan
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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Short Bread Crust
  • 1-3/4 c All Purpose Flour
  • 1/2 c Sugar
  • Pinch Salt
  • 11 T Unsalted Butter Melted
Caramel Bars
  • 1 - 14 oz can Sweetend Condensed Milk
  • 1/2 c Unsalted Butter
  • 1 c Light Brown Sugar
  • 1/4 c Corn Syrup
  • 1/4 c Heavy Whipping Cream
  • Pinch Salt
  • 1 tsp Vanilla Extract
  • Course Sea Salt for topping
Short Bread Crust
In a bowl mix together the flour, salt, and sugar.
Melt your butter and pour it over your dry ingredients.
Mix the dough until you don't see anymore flour. Be careful not to over mix.
Pre heat your oven to 350 degrees.
Line a 9x9 baking pan with parchment paper. Be sure to leave a generous lip of parchment on the sides so you can lift your bars out of the pan later.
Press the short bread dough evenly into the pan.
Bake in the oven for 20 minutes. Your short bread should be lightly golden on the edges.
Take it out of the oven a let it cool while you make your caramel.
In a sauce pan combine your sweetened condensed milk, butter, brown sugar, corn syrup, salt, and heavy whipping cream.
On a medium heat mix your caramel casually but continuously with a whisk until it reaches 235 degrees on a food thermometer. This will take several minutes depending on how high your heat is. Take your time with this and always keep the caramel moving. This caramel will go from fine to burnt real fast.
Once your caramel reaches 235 degrees take it off the heat and stir in your vanilla extract.
Pour your caramel over the short bread crust and spread it out evenly. Do this as fast as possible because the caramel will be trying to set up.
Once you have it all evened out in the pan crack some sea salt on top while the caramel is still hot. Less is more when it comes to topping it with salt. So if you aren't sure just do a little to be safe. You can add more salt next time if you want it saltier.
Let the bars cool completely then lift them out of the pan using the parchment paper and cut them into pieces. It helps if the knife is a little warm.
Now its time to enjoy!