Salted Caramel Butter Bars made with a Cake Mix
If you love the irresistible combination of sweet and salty, these easy Salted Caramel Butter Cake Bars are about to become your new favorite treat. Made with a simple cake mix, they come together in no time, delivering layers of rich caramel and buttery cake mix shortbread with just the right amount of flaky salt to balance the flavors perfectly.
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You will love these Salted Caramel Bars!
While this recipe may be super easy to make, it is anything but ordinary. It is always the treat I turn to when I need a quick dessert but also want to impress everyone. In fact, it is so amazing that it is actually published in my Cookies & Bars cookbook!
Whether you’re baking for a party, a potluck, or a cozy night at home, these bars are guaranteed to impress even the pickiest of eaters.
Using a Butter Cake Mix to Make Shortbread Mixture
Did you know that you can make a shortbread mixture using a cake mix? It really is so easy and super delicious. All you need is a cake mix, softened butter and an egg.
Using a hand held mixer will bring the mixture together well but remember that it is a shortbread, so it will be crumbly. It is such a wonderful way to get a wonderful shortbread.
Ingredients for Cake Mix Bars
- Yellow Butter Cake Mix – A yellow cake mix will work great but a yellow butter cake mix is an extra great starting point.
- Softened Butter – All good shortbread recipes need butter to be wonderful and this recipe is no exception.
- Egg – This will help bind the shortbread ingredients and give it a nice soft consistency when it bakes.
- Caramel Bits – Found in the baking section of the grocery store, they are small round caramel bits that melt quickly.
- Heavy Cream – Adding it to the caramel will give you a nice smooth consistency.
- Vanilla Extract – Putting a bit of vanilla extract in the caramel layer is a nice touch.
- Kosher Salt – A totally optional ingredient. I love the sweet and salty flavor profile.
How to make Butter Cake Bars
- The crust and topping starts with cake mix, butter and egg. You can use a wooden spoon but a hand held mixer moves it along quickly.
- It will look crumbly when mixed but that is exactly what you are looking for.
- Pour 2/3 of the mixture into the bottom of a greased 9×9 or 8×8 baking pan. Pack it down firmly using your hands or the bottom of a measuring cup. The last 1/3 needs to be covered and refrigerated until it is ready to use.
- Bake the crust at 350 degrees for 13-15 minutes or until it is lightly browned.
- While the crust is cooling for a few minutes, begin melting the caramel. Add milk or heavy cream to the caramel bits and microwave. Start with 45 seconds, stir and then add 25 second intervals until it is smooth and melted.
- Isn’t it beautiful!
- Pour melted caramel over the baked crust and then sprinkle kosher salt over caramel. It might look like a lot but it helps cut through all of the sweetness. The salt is optional, so omit if you prefer to not include it.
- Take the rest of the mixture from the refrigerator and crumble over the top of the salted caramel. Press it down slightly.
Bake for an additional 15 minutes. It should be lightly golden brown. Let the bars cool completely before cutting them into 12 equal squares.
3 Baking Tips:
- Keep the dough chilled. If you make the dough ahead of time or even while you are waiting for the bottom crust to bake, refrigerate the dough. Shortbread dough stays best when it is cold.
- Use a double boiler instead of a microwave to melt the caramel if you prefer. It will take a bit longer but it can definitely be done on the stove top instead of the microwave.
- Don’t skip baking the bottom crust first. It is important that you pre-bake the bottom crust in order for the Salted Caramel Butter Bars to bake up nicely and get the texture you are hoping for.
How to store Cake Bars
Cake bars should be stored at room temperature in an airtight container for up to 4 days or frozen for up to 3 months.
Frequently Asked Questions:
What size pan should I use to bake Salted Caramel Butter Cake Bars?
I have used a 9×9 baking pan to make these Salted Caramel Butter Cake Bars but a 8×8 baking pan would also work nicely. Just know that they will be a little thicker in a 8×8 pan and might take a couple of extra minutes in the oven baking.
Where do I find the Caramel Bits?
You can find caramel bits in the baking section of the grocery store next to the chocolate chips. It is so nice to be able to just pour the caramels into a bowl and not have to worry about unwrapping them.
Can I use caramel squares instead of caramel bits in Salted Caramel Butter Cake Bars?
Absolutely! Just know that it will take longer for them to melt. It will also take some time to unwrap each individual caramel, so be sure that you adjust the time of the recipe to reflect that.
What type of salt works best?
I used kosher salt, but sea salt or any other kind of large grain salt would work great.
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Salted Caramel Butter Cake Bars Recipe
Ingredients
Shortbread Crust
- 1 box yellow butter cake mix
- 1/3 cup butter {softened}
- 1 egg
Caramel Layer
- 11 oz. Caramel Bits candies
- 2-3 tbsp heavy cream {or milk}
- 1/2 tsp vanilla extract
- 1/2 tbsp kosher salt {optional}
Instructions
- Preheat oven to 350 degrees. Spray an 9x9 {or 8x8 pan} with non-stick spray. Mix dry cake mix, softened butter and egg with either a wooden spoon or an electric mixer. The mixture will be crumbly and that is how it should be. Take 2/3 of the mixture and press it into the using your fingers or the bottom of a measuring cup {reserve the remaining 1/3 of mixture and refrigerate until ready for use}. Bake for 13-15 minutes or until it is a pale golden brown. Remove from oven and let cool for a few minutes.
- While the crust is cooling, put the caramels and milk into a microwave safe bowl. Microwave for 45 seconds and stir, continue with 25 second intervals until it is smooth and melted. Add vanilla and stir. Pour caramel over crust and spread out evenly. If desired, sprinkle caramel with kosher salt. Take remaining cake mixture and sprinkle it over the top of the caramel mixture, pressing it slightly. Bake for an additional 15 minutes. Remove from oven and let cool completely before cutting into 12 even squares. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
This bar treat is always a request for any potlucks!