Salted Caramel Gooey Butter Bars
These bars start with a rich buttery crust layered with salted caramel and a gooey buttery filling that’s topped with a drizzle of more caramel.
Prep: 1 hr 30 min | Bake: 35 min | Yield: 16 bars
Ingredients
Salted Caramel
- 1/4 cup water
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into tablespoon-size pieces
- 1/2 cup heavy whipping cream (room temperature)
- 1/4 teaspoon salt
Bar Base
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, cold and cut into tablespoon-size pieces
Filling
- 3/4 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature)
- 1/4 cup light corn syrup
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup evaporated milk
Instructions
Salted Caramel
- Place water and sugar in medium saucepan over medium-high heat; stir vigorously until sugar is dissolved and begins to boil. Once boiling, stop stirring and let boil until sugar temperature reaches 370 degrees F on a candy thermometer.
- Immediately remove from heat and carefully add butter. Swirl pan until butter is completely melted.
- Add heavy whipping cream and stir to combine. Stir in salt. Set aside and cool to room temperature.
Bar Base
- Combine all ingredients in medium bowl and use hands or pastry knife to mix until ingredients come together to form fine crumbs. Press mixture into bottom of buttered 8 inch square pan. Top with 3/4 cup cooled salted caramel mixture. If needed, tilt pan slightly so caramel will flow to evenly cover crust.
Filling
- Heat oven to 350 degrees F.
- In medium bowl, combine sugar and butter; beat until light and fluffy. Add corn syrup and egg; mix to combine. Alternate adding flour and evaporated milk in three additions, mixing just until combined (the batter will appear slightly curdled). Evenly distribute topping over caramel.
- Bake for 35 minutes or until the edges are just turning brown and the center is loose but not liquid.
- Cool to room temperature and drizzle remaining salted caramel sauce on top.
- Cut into squares and serve.
Attribution
Recipe and photo used with permission from:
American Butter Institute
Stef, The Cupcake Project
