Description
These Salted Caramel Butter Cake Bars offer a delightful combination of buttery cake crust topped with smooth, melted caramel and a sprinkle of kosher salt for the perfect balance of sweet and salty. Easy to make with a yellow cake mix and caramel bits, these bars are a crowd-pleasing treat perfect for dessert or snack time.
Ingredients
For the Cake Base
- 1 box yellow butter cake mix
- ⅓ cup butter, softened
- 1 large egg
For the Caramel Topping
- 11 ounces Caramel Bits candies
- 2-3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- ½ tablespoon kosher salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x9 inch or 8x8 inch baking pan with non-stick spray to prevent sticking.
- Make the Crust: In a mixing bowl, combine the yellow butter cake mix, softened butter, and egg using a wooden spoon or electric mixer. The mixture will be crumbly, which is expected. Take about two-thirds of this mixture and press it firmly into the bottom of the prepared baking pan using your fingers or the bottom of a measuring cup. Reserve the remaining third of the mixture by refrigerating it until ready for later use.
- Bake the Crust: Place the pan in the oven and bake for 13-15 minutes, or until the crust is a pale golden brown. Once baked, remove from the oven and allow it to cool for a few minutes.
- Prepare the Caramel: While the crust is cooling, put the caramel bits and 2-3 tablespoons of heavy cream or milk into a microwave-safe bowl. Microwave for 45 seconds and stir, then continue heating in 25-second intervals, stirring in between, until the caramel is fully melted and smooth. Stir in the vanilla extract.
- Assemble the Bars: Pour the melted caramel over the cooled crust, spreading it evenly. If desired, sprinkle the caramel layer with kosher salt for a salted caramel flavor. Then, sprinkle the reserved cake mixture evenly over the caramel layer and press it down slightly.
- Bake Again: Return the pan to the oven and bake for an additional 15 minutes until the top layer is set and slightly golden.
- Cool and Serve: Remove from oven and allow to cool completely in the pan. Cut into 12 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- For a stronger salted caramel flavor, adjust the amount of kosher salt sprinkled on top.
- Use heavy cream for a richer caramel, or substitute milk for a lighter version.
- Ensure the caramel is completely melted before pouring to avoid lumps.
- Press the reserved cake mixture gently on caramel to avoid mixing layers too much.
- Allow bars to cool completely before cutting to ensure clean slices.
- Freeze leftover bars tightly wrapped to maintain freshness.
