Salted Caramel Gooey Butter Bars Recipe
Introduction
Salted Caramel Gooey Butter Bars are a decadent treat combining a buttery crust, a rich, gooey filling, and luscious salted caramel. Perfect for sharing at gatherings or enjoying as a sweet indulgence, these bars offer a delightful balance of salty and sweet flavors.
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 the water and 1 cup sugar in a saucepan over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color.
- Step 2: Remove from heat and carefully add 6 tablespoons of butter and the heavy cream, stirring continuously until the caramel is smooth. Stir in 1/4 teaspoon salt and set aside to cool slightly.
- Step 3: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Step 4: In a bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 5 tablespoons of cold butter until the mixture is crumbly. Press this crust evenly into the prepared baking pan.
- Step 5: In another bowl, beat 3/4 cup room temperature butter with 3/4 cup sugar until fluffy. Add 1/4 cup light corn syrup and the egg, mixing until fully combined.
- Step 6: Gradually mix in 1 cup flour and 2/3 cup evaporated milk until smooth.
- Step 7: Pour the batter evenly over the crust in the baking pan. Drizzle half of the salted caramel on top.
- Step 8: Bake for about 50 minutes, until the center is slightly jiggly but mostly set.
- Step 9: Allow the bars to cool completely before cutting into squares. Drizzle the remaining salted caramel over the bars before serving.
Tips & Variations
- Use room temperature ingredients for easier mixing and a smoother batter.
- For an extra crunch, sprinkle chopped pecans or sea salt on top before baking.
- Ensure the caramel is not too dark to avoid a burnt taste.
- Substitute evaporated milk with whole milk if unavailable, though the texture may be slightly different.
Storage
Store the salted caramel gooey butter bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to regain gooeyness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the caramel ahead of time?
Yes, you can prepare the salted caramel a day ahead and store it in the refrigerator. Warm it gently before drizzling over the bars.
Can I freeze these bars?
Yes, freeze the bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
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Salted Caramel Gooey Butter Bars Recipe
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
Description
These Salted Caramel Gooey Butter Bars combine a buttery crust with a rich, gooey filling and a luscious homemade salted caramel drizzle. Perfectly balanced with a hint of salt, these bars offer a decadent dessert experience with a chewy texture and irresistible caramel flavor.
Ingredients
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 medium saucepan over medium heat, combine water and sugar. Stir gently until the sugar dissolves, then allow the mixture to boil without stirring until it turns a rich amber color. Remove from heat and carefully stir in the butter pieces and room temperature heavy cream until smooth. Add salt, mix well, and set aside to cool slightly.
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture becomes crumbly, resembling coarse crumbs. Press this mixture evenly into a greased 9×13-inch baking pan to form the crust layer.
- Make the Filling: In a separate bowl, beat the room temperature butter and sugar together until fluffy and light in color. Add the light corn syrup and the egg, mixing until fully incorporated. Gradually add the flour and evaporated milk, mixing until smooth and combined.
- Assemble and Bake: Pour the filling evenly over the prepared crust. Drizzle half of the salted caramel over the top, swirling gently if desired. Bake in the preheated oven for approximately 50 minutes, or until the center is slightly jiggly but set around the edges.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, drizzle the remaining salted caramel over the top before slicing into bars. Serve and enjoy the rich, gooey texture balanced with the sweet-salty caramel glaze.
Notes
- Ensure the heavy cream is at room temperature before adding to the hot caramel to prevent clumping.
- Do not overbake the bars; a slightly jiggly center ensures a gooey texture once cooled.
- Use a greased or parchment-lined pan to prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger caramel flavor, sprinkle a pinch of flaky sea salt on top before serving.
- 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 dessert, homemade caramel, buttery crust
