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

Scale

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