Salted Caramel Gooey Butter Bars
These Salted Caramel Gooey Butter Bars are rich, buttery, and packed with layers of caramel and a hint of salt for the perfect sweet-and-savory treat. They’re ideal for dessert tables, potlucks, or a decadent snack!
Ingredients
For the Crust:
- - 1 box yellow cake mix
- - 1/2 cup unsalted butter melted
- - 1 large egg
For the Filling:
- - 8 oz cream cheese softened
- - 2 large eggs
- - 1/2 cup unsalted butter melted
- - 1 tsp vanilla extract
- - 4 cups powdered sugar
- - 1/2 cup salted caramel sauce store-bought or homemade
- - 1 tsp sea salt for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.
- In a large bowl, combine the cake mix, melted butter, and egg. Mix until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking dish. Set aside.
- Make the Filling: In another bowl, beat the cream cheese until smooth. Add the eggs, melted butter, and vanilla extract, mixing until fully incorporated.
- Gradually add the powdered sugar, mixing until smooth. Pour the filling over the crust and spread evenly.
- Drizzle the salted caramel sauce over the filling. Use a knife or skewer to swirl the caramel into the batter.
- Bake: Bake for 30-35 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
- Cool and Sprinkle: Let the bars cool completely, then sprinkle with sea salt for the perfect balance of sweet and salty.
- Slice into squares and serve. Enjoy!
Notes
- For extra gooeyness, slightly underbake the bars and let them cool before slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make homemade caramel sauce, melt 1/2 cup sugar in a saucepan, then add 3 tbsp butter and 1/4 cup heavy cream, whisking until smooth.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make homemade caramel sauce, melt 1/2 cup sugar in a saucepan, then add 3 tbsp butter and 1/4 cup heavy cream, whisking until smooth.