Recipe Name: Gooey Salted Caramel Butter Bars: Rich, Melt-In-Your-Mouth Dessert Squares
There’s something deeply comforting about desserts that lean unapologetically into richness, and Gooey Salted Caramel Butter Bars are exactly that kind of indulgence. These bars are buttery, soft, and layered with a molten caramel center that oozes just enough when sliced to make people pause mid-conversation. Finished with flaky sea salt, they strike that perfect balance between sweet and salty that keeps everyone reaching for “just one more piece.”
This is the kind of dessert that feels bakery-worthy but is surprisingly achievable at home. No candy thermometer, no complicated caramel cooking, and no special equipment beyond basic baking tools. Instead, you’ll rely on a simple buttery dough, a luscious caramel filling, and a smart layering technique that delivers maximum payoff with minimal stress.
Whether you’re baking for holidays, potlucks, bake sales, or cozy weekends at home, these salted caramel butter bars fit right in. They travel well, slice cleanly once cooled, and stay irresistibly soft for days. In fact, many bakers swear they taste even better the next day, once the layers have fully settled and melded together.
Why Gooey Salted Caramel Butter Bars Are So Popular
Salted caramel has become a modern classic for a reason. The contrast between deep caramel sweetness and sharp sea salt creates complexity without overwhelming the palate. When paired with a rich butter-forward crust, the result is a dessert that feels both nostalgic and contemporary.
Butter bars, sometimes called layered dessert bars, have long roots in American home baking. They’re prized for their simplicity and versatility, acting as a blank canvas for fillings like fruit, chocolate, cream cheese, or — in this case — caramel. This recipe leans into that tradition while dialing the indulgence up to eleven.
Ingredients
For the Butter Bar Base and Topping:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
For the Gooey Salted Caramel Filling:
- 1 cup thick caramel sauce (homemade or high-quality store-bought)
- ½ cup sweetened condensed milk
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ teaspoon flaky sea salt, plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step builds the tender, melt-in-your-mouth texture of the bars.
- Add vanilla extract and salt to the butter mixture, mixing until fully incorporated.
- Gradually add the flour, mixing just until a soft dough forms. Do not overmix.
- Press about two-thirds of the dough evenly into the prepared baking pan, creating a smooth base layer.
- Bake the base for 12–15 minutes, until just set but not browned. Remove from oven and let cool slightly.
- In a separate bowl, whisk together caramel sauce, sweetened condensed milk, brown sugar, melted butter, vanilla extract, and flaky sea salt until smooth and glossy.
- Pour the caramel filling evenly over the warm crust, spreading gently with a spatula to the edges.
- Crumble the remaining dough evenly over the caramel layer. It won’t fully cover the filling — that’s exactly what you want.
- Return the pan to the oven and bake for 25–30 minutes, until the top is lightly golden and the caramel is bubbling around the edges.
- Remove from oven and immediately sprinkle additional flaky sea salt over the top.
- Allow the bars to cool completely in the pan before lifting out and slicing. For clean cuts, chill for 30 minutes before slicing.
Texture, Flavor, and What Makes These Bars Special
What sets these bars apart is the contrast of textures. The bottom layer is soft and buttery, almost shortbread-like. The center remains luxuriously gooey, even after cooling, while the top bakes into tender crumbles that soak up just enough caramel to stay moist.
The flavor is deeply rich without being cloying. Butter provides warmth and depth, caramel adds sweetness with slight bitterness, and sea salt sharpens every bite. This balance is what keeps these bars from feeling heavy, even though they’re undeniably indulgent.
Tips for Perfect Gooey Caramel Bars
- Use high-quality caramel sauce for best flavor and texture. Thick, slow-pour caramel works better than thin syrups.
- Let the bars cool completely before slicing to prevent the caramel from spilling out.
- Line your pan with parchment — it makes removal and cleanup effortless.
- For ultra-clean slices, wipe your knife between cuts.
Variations You’ll Love
- Chocolate Drizzle: Finish cooled bars with melted dark chocolate for extra richness.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the caramel layer before adding the top dough.
- Espresso Caramel: Stir ½ teaspoon espresso powder into the caramel filling for depth.
- Holiday Spice: Add a pinch of cinnamon to the dough for a festive twist.
Serving Suggestions
These bars are excellent served slightly chilled or at room temperature. Pair them with:
- Hot coffee or espresso
- Vanilla ice cream for an elevated dessert
- A glass of cold milk for a classic combo
They also make fantastic gifts when wrapped individually or packed into bakery boxes.
Storage and Make-Ahead Notes
Store Gooey Salted Caramel Butter Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. They freeze well for up to 2 months — just thaw overnight in the fridge before serving.
Fun Fact
Salted caramel only became mainstream in American desserts in the early 2000s, but it has roots in French confectionery dating back decades. Its rise in popularity coincided with the modern appreciation for sweet-savory contrasts — and it hasn’t slowed down since
Gooey Salted Caramel Butter Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in vanilla and salt.
- Add flour and mix until a soft dough forms.
- Press two-thirds of the dough into the pan and bake 12–15 minutes.
- Whisk together all caramel filling ingredients until smooth.
- Pour caramel over baked crust and crumble remaining dough on top.
- Bake 25–30 minutes until golden and bubbling.
- Cool completely, sprinkle with sea salt, slice, and serve.
