Salted Caramel Butter Cake Bars

Salted caramel and a butter cake mix are turned into a delicious bar cookie that everyone will love.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 bars


Shortbread Crust

  • 1 box butter cake mix
  • 1/3 cup butter {softened}
  • egg

Caramel Layer

  • 11 oz. Caramel Bits candies
  • 2-3 tbsp milk or heavy cream
  • 1/2 tsp vanilla
  • 1/2 tbsp kosher salt {optional}


  1. Preheat oven to 350 degrees.  Spray an 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.

  2. 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.