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
