Salted Caramel Gooey Butter Bars Recipe
Introduction
Salted Caramel Gooey Butter Bars are a decadent treat combining a buttery crust with a rich, gooey filling and luscious salted caramel drizzle. Perfect for satisfying your sweet tooth, these bars offer a delightful balance of sweet and salty flavors in every bite.
Ingredients
- 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
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, cold and cut into tablespoon-sized pieces
- 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
- Step 1: Prepare the salted caramel by combining water and 1 cup sugar in a saucepan over medium heat. Stir until sugar dissolves, then allow to boil without stirring until the mixture turns amber in color. Remove from heat and carefully add 6 tablespoons butter and heavy whipping cream while stirring continuously until smooth. Stir in salt and set aside.
- Step 2: Preheat your oven to 350°F (175°C). In a bowl, mix 1 cup flour with 3 tablespoons sugar. Cut in 5 tablespoons cold butter until the mixture becomes crumbly. Press this mixture evenly into a greased 9×13-inch baking pan to form the crust.
- Step 3: In a separate bowl, beat 3/4 cup room temperature butter with 3/4 cup sugar until light and fluffy. Add the light corn syrup and egg, mixing until combined. Gradually blend in 1 cup flour and evaporated milk to form the batter.
- Step 4: Pour the prepared batter over the crust in the pan. Drizzle half of the salted caramel over the top. Bake for about 50 minutes, or until the center is slightly jiggly but set around the edges. Allow to cool completely before cutting into bars. Drizzle the remaining salted caramel over the cooled bars before serving.
Tips & Variations
- Use unsalted butter for better control over the saltiness in the caramel and crust.
- For an extra touch, sprinkle a little flaky sea salt on top after drizzling the final caramel.
- Allow the bars to cool fully for easier slicing and cleaner bars.
- Substitute light corn syrup with golden syrup or honey if unavailable, but note slight flavor differences.
Storage
Store the gooey butter bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week. To serve chilled bars, allow them to come to room temperature or warm briefly in the oven to regain gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the caramel to prevent the bars from becoming too salty.
How do I know when the caramel is ready?
The caramel is ready when it turns a deep amber color during boiling. Be careful not to overcook it to avoid bitterness.
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Salted Caramel Gooey Butter Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
Description
Delight in these Salted Caramel Gooey Butter Bars, featuring a rich buttery crust, a luscious gooey filling, and a perfectly balanced salted caramel drizzle. This indulgent dessert combines the classic gooey butter bar texture with a homemade salted caramel sauce for an irresistible treat that’s perfect for any occasion.
Ingredients
Salted Caramel Sauce
- 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)
Gooey Butter 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 Sauce: Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Allow the mixture to boil without stirring until it turns an amber color. Remove from heat and carefully add butter and room temperature heavy cream, stirring continuously until smooth. Stir in salt and set aside to cool slightly.
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and sugar. Cut in cold butter pieces using a pastry cutter or fingers until the mixture is crumbly. Press the crumb mixture evenly into the bottom of a greased 9×13 inch baking pan.
- Make the Gooey Butter Filling: In a separate large bowl, beat room temperature butter with sugar until light and fluffy. Add the corn syrup and egg and mix until just combined. Gradually incorporate the flour and evaporated milk, mixing until smooth.
- Assemble and Bake: Pour the gooey filling batter evenly over the prepared crust. Drizzle half of the salted caramel sauce on top, swirling gently if desired. Bake in the preheated oven for about 50 minutes, or until the center is slightly jiggly but mostly set.
- 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 top before cutting into bars and serving.
Notes
- Ensure the heavy cream is at room temperature before adding to the caramel to prevent seizing.
- Use a candy thermometer for precise caramel color, aiming for around 340°F (170°C) if available.
- Press the crust firmly into the pan to create an even base.
- Bars will be gooey in the center; avoid overbaking for best texture.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel, gooey butter bars, caramel bars, dessert bars, caramel dessert, buttery dessert
