Salted Caramel Gooey Butter Bars Recipe
These Salted Caramel Gooey Butter Bars feature a buttery crumb crust topped with a rich, gooey filling swirled with homemade salted caramel. Baked to perfection, these bars are a luscious treat with a perfect balance of sweet and salty flavors and a delightfully gooey texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 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 the water and sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Let the mixture boil until it turns an amber color. Remove from heat and carefully stir in the butter and room temperature heavy cream until the sauce is smooth. Add the salt and mix well. Set aside to cool slightly.
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Add the cold butter pieces and use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs. Press this crumbly mixture evenly into the bottom of a greased 9×13 inch baking pan to form the crust.
- Make the Filling: In a separate bowl, beat the room temperature butter with the sugar until light and fluffy. Add the light corn syrup and the egg, mixing until well combined. Gradually incorporate the flour and then pour in the evaporated milk, mixing until smooth and uniform.
- Assemble and Bake: Pour the filling batter evenly over the prepared crust. Drizzle half of the reserved salted caramel over the batter, swirling gently. Bake the bars in the preheated oven for about 50 minutes or until the center is slightly jiggly but set around the edges.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, drizzle the remaining salted caramel sauce over the bars before cutting into squares and serving.
Notes
- Make sure the heavy cream for the caramel is at room temperature to prevent the caramel from seizing when added.
- Do not overbake the bars; a slightly jiggly center indicates perfect gooeyness.
- Use unsalted butter throughout for better control of the salt content.
- Allow bars to cool fully for easier cutting and cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Salted Caramel Bars, Gooey Butter Bars, Caramel Dessert, Baked Bars, Sweet Treat
