Irresistible Salted Caramel Gooey Butter Bars

Ingredients

Crust

• 1 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• ¼ teaspoon kosher salt

Caramel‑Butter Filling

• ½ cup brown sugar, packed
• ¼ cup heavy cream
• ¼ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• Pinch of sea‑salt flakes

Topping

• 2 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• ¼ teaspoon flaky sea‑salt, for sprinkling

Instructions

Baking the Base

1. Press the dough. Transfer the crumb mixture to a 9×13‑inch baking pan lined with parchment. Press evenly with the back of a measuring cup, creating a uniform layer about ½‑inch thick. Even pressure prevents gaps where the filling could seep through.
2. Blind bake. Preheat the oven to 350°F (175°C). Bake the crust for 12‑15 minutes, or until the edges turn a light golden brown. This step sets the crust and creates a barrier for the caramel, ensuring the bar stays intact.
3. Cool slightly. Remove the pan and let the crust cool on a wire rack for 5 minutes. A brief cooling period prevents the hot caramel from melting the crust too quickly, preserving its texture.

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.