Salted Caramel Gooey Butter Bars Recipe
These Salted Caramel Gooey Butter Bars combine a buttery crumb crust with a rich, sweet, and salty caramel topping and a soft, gooey filling. Perfect for dessert lovers who crave a luscious treat with a balance of sweet and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Salted Caramel:
- 1/4 cup water
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
- 1/2 cup heavy whipping cream, room temperature
- 1/4 teaspoon salt
Crust:
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, cold and cut into tablespoon-sized pieces
Filling:
- 3/4 cup sugar
- 3/4 cup unsalted butter, room temperature
- 1/4 cup light corn syrup
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup evaporated milk
Instructions
- Make the Salted Caramel: Combine water and sugar in a saucepan over medium heat, stirring until sugar dissolves. Allow the mixture to boil and turn an amber color. Then add the butter and room temperature heavy cream while stirring continuously until the caramel is smooth. Stir in the salt and set aside to cool slightly.
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar for the crust. Cut in the cold butter pieces until the mixture becomes crumbly. Press this crumbly mixture evenly into a greased 9×13 inch baking pan to form the base.
- Mix the Filling: In another bowl, beat the room temperature butter with sugar until the mixture is fluffy and light. Add the corn syrup and egg, mixing until well combined. Gradually add the flour and evaporated milk to form a smooth batter.
- Assemble and Bake: Pour the filling batter evenly over the pressed crust in the pan. Drizzle half of the prepared salted caramel on top. Bake in the preheated oven for about 50 minutes, or until the center is slightly jiggly but mostly set.
- Cool and Finish: Remove the pan from the oven and allow the bars to cool completely. Once cooled, drizzle the remaining salted caramel over the top. Cut into squares and serve.
Notes
- Ensure the heavy cream is room temperature before adding to the hot caramel to prevent splattering.
- Do not overbake; the center should remain slightly jiggly for the perfect gooey texture.
- Use unsalted butter throughout to control the salt level better and balance with the salted caramel.
- Cool the bars fully before slicing to maintain their shape.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Salted Caramel, Gooey Butter Bars, Dessert Bars, Sweet Treat, Caramel Bars, American Dessert
