Salted Caramel Gooey Butter Bars Recipe
Introduction
Salted Caramel Gooey Butter Bars are a decadent treat combining rich caramel and a soft, buttery base. Perfect for caramel lovers, these bars balance sweet and salty flavors with a satisfyingly gooey texture.
Ingredients
- 1/4 cup water
- 1 cup sugar (for caramel)
- 6 tablespoons unsalted butter (cut into tablespoon-sized pieces, for caramel)
- 1/2 cup heavy whipping cream (room temperature, for caramel)
- 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 batter)
- 3/4 cup unsalted butter (room temperature, for batter)
- 1/4 cup light corn syrup
- 1 large egg
- 1 cup all-purpose flour (for batter)
- 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 let it boil until it turns an amber color. Remove from heat, then add the 6 tablespoons butter and the room temperature heavy cream, stirring until smooth. Stir in salt and 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. Add the cold butter pieces and blend with your fingers or a pastry cutter 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 butter (3/4 cup) with 3/4 cup sugar until light and fluffy. Add the corn syrup and egg, mixing until just combined. Gradually mix in the 1 cup flour and evaporated milk until smooth.
- 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 set but still slightly jiggly. Allow bars to cool completely before cutting. Drizzle with the remaining salted caramel before serving.
Tips & Variations
- Use a candy thermometer to monitor the caramel for perfect color and avoid burning.
- For extra texture, sprinkle chopped toasted nuts over the caramel before baking.
- Substitute light corn syrup with honey or maple syrup if desired.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Reheat gently in the microwave for a few seconds to restore gooeyness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the caramel to avoid the bars becoming overly salty.
How can I make the bars less gooey?
Extend the baking time in 5-minute increments until the center firms more to your liking, but be careful not to dry them out.
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Salted Caramel Gooey Butter Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
Description
These Salted Caramel Gooey Butter Bars feature a buttery crumb crust topped with a rich, gooey filling swirled with homemade salted caramel. Perfectly balanced between sweet and salty, these bars are a decadent dessert ideal for any occasion.
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: In a saucepan over medium heat, combine the water and sugar. Stir gently until the sugar completely dissolves, then allow the mixture to boil without stirring until it turns a rich amber color. Remove from heat and carefully add the butter and room temperature heavy cream, stirring continuously until the caramel is smooth. Stir in the salt and set aside.
- 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 mixture evenly into the bottom of a greased 9×13 inch baking pan.
- Prepare the Filling: In a separate bowl, beat the room temperature butter and sugar together until fluffy and light. Add the light corn syrup and the egg, mixing until combined. Gradually add the flour and evaporated milk, blending thoroughly to create a smooth batter.
- Assemble and Bake: Pour the filling batter over the prepared crust layer in the pan. Drizzle half of the prepared salted caramel evenly atop the batter. Bake in the preheated oven for about 50 minutes, or until the center is slightly jiggly but set.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely before cutting. Drizzle the remaining salted caramel over the top of the cooled bars to finish. Cut into squares and serve.
Notes
- Ensure the heavy cream is at room temperature before adding to caramel to prevent seizing.
- Use a light hand when mixing caramel to avoid crystallization.
- Bars are best stored in an airtight container and can be refrigerated for up to 3 days.
- Allow bars to cool completely before cutting for clean, neat squares.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel, gooey butter bars, dessert bars, caramel bars, sweet treats, homemade caramel, easy dessert
