Preheat the oven to 300 degrees F then line your 8×8 baking pan with parchment paper. You want this to cover the bottom as well as come up the sides.
Then gather your ingredients for your shortbread crust. Place 1/2 cup of softened butter into a mixing bowl then mix with a mixer on high for 5 minutes. The butter should turn white in color. Add in 1/4 cup sugar, vanilla, and salt. Mix well then add in 1 cup of all purpose flour. Press this mixture into your lined pan then bake in the oven for 15 minutes.
While your crust is baking, get your jar of salted caramel pear butter ready. You can also mix your topping. In another bowl, add 1/2 cup flour and 3/4 cup brown sugar. Then cut in 1/4 cup softened butter with a pastry cutter until the mixture is crumbly.
When the crust is done baking, remove from oven and also turn up the heat to 350 degrees F. Immediately sprinkle about half of the topping mixture over the crust. Spread on the entire 1/2 pint jar of salted caramel pear butter. Sprinkle the remaining topping mixture on the top of everything.
Bake for 30 minutes. Remove your pear crisp from the oven and then allow to cool. Place in the refrigerator for about an hour before slicing. Use the parchment paper to lift from the pan and then cut into squares.
