Salted Caramel Butter Bars
Rich and gooey salted caramel butter bars packed with dark chocolate chips, made with a pressure cooker twist for fast, bakery-style results.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer or hand mixer
- 1 Baking sheets lined with parchment paper
- 1 Wire rack for cooling
Ingredients
Main Ingredients
- 1 cup unsalted butter cold, cut into cubes
- 1½ cups granulated white sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 1½ teaspoon vanilla extract optional
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cake flour
- 1½ cups all-purpose flour
- 3 cups dark chocolate chips
Instructions
Instructions
- Preheat oven to 410°F and line 2 baking sheets with parchment paper.
- Cream the cold cubed butter and sugar together using a mixer for about 4-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla extract if using.
- In another bowl, whisk together cocoa powder, cornstarch, baking soda, salt, cake flour, and all-purpose flour.
- Slowly add dry ingredients to wet mixture and stir until well combined. Do not overmix.
- Fold in the dark chocolate chips by hand.
- Divide dough into rough 6 oz balls and place on baking sheets spaced apart.
- Bake for 9-11 minutes until edges are set and centers remain gooey.
- Let cool on baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week. For longer storage, freeze individually wrapped bars.