Gooey Caramel Butter Bars Recipes

SALTED CARAMEL GOOEY BUTTER BARS

Steps:

• Place water and sugar in a medium-sized saucepan on medium-high heat and vigorously stir until sugar is dissolved and begins to boil.
• Once boiling, stop stirring and let boil until the sugar's temperature reads 370 F on a candy thermometer.
• Immediately remove from heat and carefully add butter. Swirl the pan until the butter is completely melted.
• Add the heavy whipping cream and immediately stir vigorously to combine.
• Stir in salt.
• Cool to room temperature.
• Place all ingredients in a mixing bowl and use your hands to mix until the ingredients come together to form fine crumbs.
• Press into the bottom of a greased 8"x8" pan.
• Top with 3/4 cup of the salted caramel from above. If needed, tilt the pan slightly so the caramel will flow to evenly cover the whole crust.
• Preheat oven to 350 F.
• In a mixing bowl, beat sugar and butter until fully combined.
• Mix in the corn syrup and egg.
• Alternately add the flour and the evaporated milk in three additions, mixing until just combined (the batter will appear slightly curdled).
• Evenly distribute topping over caramel.
• Bake for 35 minutes or until the edges of the bars are just turning brown. When you shake the pan, the center should still be somewhat loose but not liquid. Be careful not to over-bake, as you will then lose the gooey aspect of the gooey butter bars.
• Cool to room temperature and optionally drizzle remaining salted caramel sauce on top.
• Cut into squares and serve.

OOEY GOOEY SALTED CARAMEL BUTTER CAKE BARS

Steps:

• Preheat oven to 350 degrees F.

SALTED CARAMEL GOOEY BUTTER BARS

Steps:

• To make salted caramel, place water and sugar in medium saucepan over medium-high heat; stir vigorously until sugar is dissolved and begins to boil. Once boiling, stop stirring and let boil until sugar temperature reaches 370°F on candy thermometer. Immediately remove from heat and carefully add butter. Swirl pan until butter is completely melted. Add heavy whipping cream and stir to combine. Stir in salt. Set aside and cool to room temperature.To make the bar base, combine all ingredients in medium bowl and use hands or pastry knife to mix until ingredients come together to form fine crumbs. Press mixture into bottom of buttered 8"x8" pan. Top with 3/4 cup cooled salted caramel mixture. If needed, tilt pan slightly so caramel will flow to evenly cover crust.To make bar filling, preheat oven to 350°F. In medium bowl, combine sugar and butter; beat until light and fluffy. Add corn syrup and egg; mix to combine. Alternate adding flour and evaporated milk in three additions, mixing just until combined (the batter will appear slightly curdled). Evenly distribute topping over caramel.Bake 35 minutes or until the edges are just turning brown and the center is loose but not liquid. Cool to room temperature and drizzle remaining salted caramel sauce on top. Cut into squares and serve.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

GOOEY CARAMEL BARS

Steps:

• Preheat oven to 350 °F. Cover an 8×8 pan with foil. Grease foil.
• In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake for 18-20 minutes or until lightly browned.
• Meanwhile, combine the filling ingredients in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour over warm crust.
• Let cool completely (can put in the refrigerator to speed up process) then cut into squares.

GOOEY CHOCOLATE CARMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
• Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
• In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
• Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
• To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

GOOEY CARAMEL CHOCOLATE BARS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
• Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
• Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
• Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.