If there’s one dessert that instantly feels like a warm hug in bar form, it’s Gooey Salted Caramel Butter Bars. These rich, buttery dessert squares are layered with a soft shortbread-style crust, a thick river of molten salted caramel, and a tender golden top that practically melts in your mouth. Every bite balances sweet, salty, and buttery in the most irresistible way.

Whether you’re baking for a holiday gathering, a potluck, a bake sale, or just because your sweet tooth said “now,” this recipe is the kind that disappears fast. They’re easy to make, don’t require fancy equipment, and look stunning on any dessert table.

In this guide, you’ll learn exactly how to make gooey caramel bars from scratch, plus pro tips, variations, serving ideas, and storage tricks so your bars come out perfect every time.

Why You’ll Love These Salted Caramel Butter Bars

• Ultra gooey caramel center
• Soft, buttery cookie-like layers
• Sweet + salty balance
• Crowd-pleasing dessert for any occasion
• Simple pantry ingredients
• Great for make-ahead baking

If you love desserts like blondies, shortbread bars, or anything caramel-forward, this recipe belongs in your regular rotation.

Ingredients

For the Butter Bar Dough

1 cup unsalted butter, melted and cooled
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

For the Gooey Salted Caramel Filling

1½ cups thick caramel sauce (homemade or high-quality store-bought)
1 teaspoon flaky sea salt

Optional Toppings

Extra caramel drizzle
More flaky sea salt

Instructions

Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
Make the Dough Base
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add eggs and vanilla, mixing until fully incorporated.
Add Dry Ingredients
Stir in flour, baking powder, and salt until a soft, thick dough forms.
Press the Bottom Layer
Press about ⅔ of the dough evenly into the bottom of the prepared pan.
Add the Caramel Layer
Pour caramel sauce over the dough base and spread evenly. Sprinkle sea salt over the caramel.
Top with Remaining Dough
Drop the remaining dough in small pieces over the caramel layer. Gently spread without fully covering every inch — some caramel peeking through is perfect.
Bake
Bake for 30–35 minutes, until the top is lightly golden and set.
Cool Completely
Let bars cool in the pan for at least 1 hour before slicing. This allows the caramel to set but stay gooey.
Slice and Serve
Lift from pan using parchment, slice into squares, and enjoy.

Pro Tips for Perfect Gooey Caramel Bars

• Use thick caramel sauce — thin caramel will soak into the dough instead of staying gooey
• Don’t overbake — the center should still look soft when you remove it
• Let bars cool fully before cutting
• Sprinkle salt while caramel is warm so it sticks

Variations & Flavor Twists

Chocolate Caramel Bars
Add 1 cup chocolate chips over the caramel layer.

Pecan Caramel Bars
Sprinkle chopped toasted pecans over the caramel before topping.

Apple Caramel Butter Bars
Add thin apple slices on the caramel layer for fall vibes.

Espresso Caramel Bars
Mix 1 teaspoon espresso powder into the caramel sauce.

Serving Suggestions

• Serve warm with vanilla ice cream
• Drizzle with extra caramel sauce
• Pair with coffee or espresso
• Add to dessert boards
• Perfect for holidays, potlucks, and bake sales

Storage & Make-Ahead Tips

• Store at room temp up to 3 days
• Refrigerate up to 7 days
• Freeze sliced bars up to 3 months
• Reheat gently in microwave

Fun Food Fact

Caramel dates back over 1,000 years and was first made by boiling sugar in the Middle East. Salted caramel became popular in France and is now loved worldwide.

Final Thoughts

These Gooey Salted Caramel Butter Bars are the kind of dessert that people beg you to bring again. Rich, soft, salty-sweet, and impossibly indulgent — they’re pure comfort food in bar form.

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