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Salted Caramel Gooey Butter Bars

Stef, The Cupcake Project

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.
1 hr 30 min Prep Time
35 min Cook Time
  • Prep Time: 1 hr 30 min
  • Cook Time: 35 min
  • Servings: 16 bars

Servings: 16 bars

Ingredients

  • For 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

  • For bar base:

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, cold and cut into tablespoon-sized pieces

  • For bar filling:

  • 3/4 cup sugar
  • 3/4 cup (1 ½ 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

Step 1

To make 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°F on 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.

Step 2

To make the 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”x8” pan. Top with 3/4 cup cooled salted caramel mixture. If needed, tilt pan slightly so caramel will flow to evenly cover crust.

Step 3

To make bar filling, preheat oven to 350°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.

Step 4

Bake 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.