Caramel Dessert Bars You Can’t Resist

Caramel dessert bars are a rich, chewy treat that hits all the right notes; buttery crust, soft caramel layer, and a hint of salt to keep it from being too sweet.

I prefer making these bars with homemade caramel because it gives more control over texture and flavor, but using store-bought caramels melted with cream works just as well when you’re short on time.

The process is simple — a buttery shortbread base is baked until golden, then topped with warm caramel and finished with more buttery crumbs.

Once cooled, the bars are perfectly soft, gooey in the center, and golden around the edges. They’re ideal for gifting, sharing, or keeping for yourself (no judgment).

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Recipe Overview

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Ingredients

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Tools You’ll Need (with Alternatives in Brackets)

• Mixing bowls (or large containers)
• Pastry cutter (or use your hands or two forks)
• Saucepan (or microwave-safe bowl)
• Whisk (or spatula)
• 8×8 inch baking pan (or 9×9 for thinner bars)
• Parchment paper (or greased foil)
• Measuring cups/spoons (or kitchen scale)
• Oven

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How to Make Caramel Dessert Bars

These bars are made in layers — buttery base, gooey caramel center, and a crumbly topping. Let’s walk through it step-by-step.

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Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line your pan with parchment paper for easy removal and clean edges.

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Step 2: Make the Shortbread Dough

In a bowl, combine flour, brown sugar, and salt. Add the cold butter and use a pastry cutter or your hands to blend it into coarse crumbs.

Set aside about ½ cup of this dough for the topping. Press the remaining dough into the bottom of the prepared pan.

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Step 3: Par-Bake the Crust

Bake the crust for 12–15 minutes until just lightly golden. Remove and let it cool slightly while you prepare the caramel.

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Step 4: Prepare the Caramel Layer

In a saucepan over low heat, melt the soft caramels with heavy cream, stirring constantly until smooth. Remove from heat and mix in vanilla extract.

Pour the warm caramel over the crust and spread evenly with a spatula.

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Step 5: Add Crumble and Bake

Sprinkle the reserved dough evenly over the caramel. Return the pan to the oven and bake for another 18–22 minutes, until the top is golden and slightly crisp.

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Step 6: Cool and Slice

Let the bars cool in the pan for 1 hour before slicing. For neat edges, chill them in the fridge for 20 minutes first.

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Decoration & Serving Tips

• Sprinkle flaky sea salt over the warm caramel for contrast
• Drizzle with melted chocolate or extra caramel before serving
• Serve warm with vanilla ice cream or whipped cream
• Top with crushed toasted pecans for crunch

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Variations to Try

• Salted Caramel Nut Bars: Add chopped pecans or walnuts before baking
• Chocolate-Caramel Bars: Add chocolate chips between caramel and topping
• Coffee Caramel Bars: Mix 1 tsp instant coffee into the caramel
• Spiced Caramel Bars: Stir cinnamon or nutmeg into the crust dough

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Storing Tips

• Store at room temperature in a sealed container for 3 days
• Refrigerate for up to 6 days
• Freeze in layers between parchment paper for up to 2 months

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Extra Tips

• Don’t overbake — the caramel should stay soft, not hard
• Chill bars before cutting for clean slices
• Use soft caramels — hard candy won’t melt evenly
• Stir caramel constantly while melting to prevent burning

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Common Mistakes & Fixes

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Let’s Bake and Share These Caramel Dessert Bars

Caramel dessert bars are buttery, rich, and satisfyingly chewy — everything you’d want in a classic sweet bite.

Try a batch soon and let me know what you think!