Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use room temperature heavy cream to prevent the caramel from seizing

Don't stir the sugar while it's melting initially - just let it melt on its own

Have all caramel ingredients measured and ready before starting - the process moves quickly

If caramel hardens before pouring, gently reheat over low heat

For clean cuts, dip knife in warm water and wipe between each cut

Bars can be stored covered at room temperature for up to a week

For firmer bars, refrigerate; for softer texture, keep at room temperature

Line the pan well with parchment for easy removal

Don't skip the cooling time - rushing will result in messy cuts

Use high-quality sea salt for the best flavor contrast

Salted Caramel Butter Bars

Name: Salted Caramel Butter Bars
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 16-20 bars
Cuisine: American
Ingredients: For the Shortbread Crust:; 2 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cubed; 1 large egg yolk; 1 teaspoon vanilla extract; For the Salted Caramel Layer:; 1 cup granulated sugar; 6 tablespoons unsalted butter, cubed; 1/2 cup heavy cream, room temperature; 1 teaspoon vanilla extract; 1 teaspoon sea salt, plus extra for sprinkling; 2 tablespoons light corn syrup (optional, for smoother texture); For the Topping:; Flaky sea salt for sprinkling; Optional: 1/2 cup dark chocolate chips, melted for drizzling; Equipment:; 9x9 inch square baking pan; Parchment paper; Food processor or pastry cutter; Heavy-bottomed saucepan; Whisk; Candy thermometer (optional); Rubber spatula; Sharp knife

These decadent Salted Caramel Butter Bars are the perfect combination of rich, buttery shortbread crust, silky smooth caramel filling, and a sprinkle of flaky sea salt that elevates every bite. The base features a tender, melt-in-your-mouth butter cookie crust that provides the perfect foundation for the luscious homemade caramel layer. The caramel is cooked to perfection, achieving that ideal balance between sweet and slightly salty, with a texture that's thick enough to hold its shape but soft enough to cut cleanly. Finished with a delicate sprinkle of sea salt, these bars offer an irresistible sweet-salty flavor profile that makes them absolutely addictive. Perfect for special occasions, bake sales, or when you want to impress guests with a sophisticated dessert that looks as stunning as it tastes.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Shortbread Crust:

2 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cubed

1 large egg yolk

1 teaspoon vanilla extract

For the Salted Caramel Layer:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream, room temperature

1 teaspoon vanilla extract

1 teaspoon sea salt, plus extra for sprinkling

2 tablespoons light corn syrup (optional, for smoother texture)

For the Topping:

Flaky sea salt for sprinkling

Optional: 1/2 cup dark chocolate chips, melted for drizzling

Equipment:

9x9 inch square baking pan

Parchment paper

Food processor or pastry cutter

Heavy-bottomed saucepan

Whisk

Candy thermometer (optional)

Rubber spatula

Sharp knife

Instructions

Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.

Make the crust: In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs.

Add egg yolk and vanilla extract, pulsing just until dough begins to come together. Alternatively, cut butter into flour mixture with a pastry cutter, then stir in egg yolk and vanilla.

Press dough evenly into the bottom of the prepared pan, creating a slight lip up the sides. Prick all over with a fork.

Bake crust for 20-25 minutes until lightly golden around the edges. Remove and set aside to cool while making caramel.

Make the caramel: In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring constantly with a whisk. Sugar will clump, then melt into a golden amber liquid (about 8-10 minutes).

Once sugar is completely melted and amber-colored, immediately add butter (it will bubble vigorously). Whisk until butter is completely incorporated.

Slowly pour in heavy cream while whisking continuously. The mixture will bubble up dramatically. Continue whisking until smooth.

Add vanilla extract, sea salt, and corn syrup if using. Continue cooking for 2-3 minutes until caramel reaches 225°F (107°C) or coats the back of a spoon.

Remove from heat and let cool for 5 minutes, then pour over the baked crust, spreading evenly with a spatula.

Sprinkle immediately with flaky sea salt while caramel is still warm.

Allow to cool completely at room temperature for 2 hours, then refrigerate for at least 1 hour to set completely.

Optional: Drizzle with melted chocolate before cutting.

Using the parchment overhang, lift bars from pan. Cut into squares with a sharp knife, wiping blade clean between cuts.

Salted Caramel Butter Bars

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Salted Caramel Butter Bars

Ingredients

Instructions