Name: Salted Caramel Gooey Butter Bars Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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

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 (for crust)

3 tablespoons sugar (for crust)

5 tablespoons unsalted butter, cold and cut into tablespoon-sized pieces (for crust)

3/4 cup sugar (for filling)

3/4 cup unsalted butter, room temperature (for filling)

1/4 cup light corn syrup

1 large egg

1 cup all-purpose flour (for filling)

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 the sugar dissolves, then allow it to boil without stirring until it turns a deep amber color. Carefully add the 6 tablespoons butter and the room temperature heavy cream while stirring until the caramel is smooth. Stir in the salt, then set aside to cool slightly.

Step 2: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in the cold 5 tablespoons butter until the mixture is crumbly. Press this mixture evenly into a greased 9×13 inch baking pan to form the crust.

Step 3: In a separate bowl, beat the room temperature 3/4 cup butter with 3/4 cup sugar until light and fluffy. Add the corn syrup and egg, mixing until well combined. Gradually incorporate 1 cup flour and 2/3 cup evaporated milk into the batter.

Step 4: Pour the batter evenly over the prepared crust. 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. Let the bars cool completely in the pan.

Step 5: Once cooled, drizzle the remaining salted caramel over the bars before cutting into squares. Serve and enjoy the gooey, buttery goodness with a hint of salted caramel.

Tips & Variations

Use a candy thermometer to monitor caramel color for perfect amber without burning.

For extra texture, sprinkle chopped pecans or sea salt flakes over the top before baking.

Room temperature ingredients blend more evenly, so plan to set butter and cream out ahead.

Swap evaporated milk with whole milk for a lighter filling, though it may be less rich.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat individual bars briefly in the microwave to restore gooey texture if desired. These bars can also be frozen wrapped tightly for up to 2 months; thaw in the refrigerator before serving.

FAQs

Can I make the caramel ahead of time?

Yes, you can prepare the salted caramel up to a day in advance and store it covered in the refrigerator. Warm it gently before drizzling to restore its pourable consistency.

What can I use instead of light corn syrup?

If you don’t have light corn syrup, you can substitute with an equal amount of honey or maple syrup, though it may slightly alter the flavor and texture of the filling.