Irresistible Salted Caramel Gooey Butter Bars

Making the Caramel‑Butter Filling

In a saucepan over medium heat, combine the brown sugar, heavy cream, melted butter, and vanilla. Stir continuously until the mixture bubbles and thickens, about 4‑5 minutes. Watch for the edges to start pulling away from the pan—this signals the caramel is reaching the perfect consistency. Finally, whisk in a pinch of sea‑salt flakes for that signature salty‑sweet pop.

Assembling & Final Bake

1. Spread the filling. Pour the warm caramel‑butter mixture over the baked crust, spreading it with a spatula to cover the entire surface. The heat from the caramel will begin to set into the crust, creating a cohesive bar.
2. Prepare the topping. In a small saucepan, melt the corn syrup with the tablespoon of butter until smooth. Drizzle this glossy glaze over the caramel layer, allowing it to pool in the corners.
3. Finish baking. Return the pan to the oven and bake for an additional 12‑15 minutes, or until the topping is lightly browned and the caramel is bubbling at the edges. This final bake locks in the gooey center while giving the top a subtle caramelized crust.
4. Salt the finish. Immediately after removing from the oven, sprinkle the flaky sea‑salt evenly across the surface. The residual heat will cause the salt to adhere without melting.
5. Cool and cut. Allow the bars to cool completely in the pan (about 30‑40 minutes). Once set, lift the parchment and cut into 12 even squares. Cutting while warm can cause the caramel to run; patience ensures clean slices.