Salted Caramel Butter Bars
These Salted Caramel Butter Bars are super soft with a buttery base and gooey caramel swirl, cooked to perfection in your pressure cooker for a fast and decadent dessert.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Standard size
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup caramel sauce store-bought or homemade
- sea salt flakes for sprinkling on top
Instructions
Instructions
- Grease your pressure cooker pan and line the bottom with parchment paper so the bars don’t stick.
- Cream softened butter and brown sugar in a big bowl until smooth and fluffy.
- Add eggs one at a time and vanilla extract, mixing well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gently mix dry ingredients into wet until combined. Don’t overmix.
- Pour half the batter into prepared pan and smooth out evenly.
- Drizzle half the caramel sauce, add remaining batter, then swirl top with rest of caramel using a knife.
- Lock lid of pressure cooker. Heat on high until float valve pops, reduce heat to medium.
- Cook for 20 minutes. Do a quick release of pressure when done.
Notes
Let bars cool completely before slicing. For a firmer bar, refrigerate before serving. Store leftovers in fridge or freeze individually wrapped for up to 3 months.