OOEY GOOEY SALTED CARAMEL BUTTER CAKE BARS
Ready to be hooked? These dangerously scrumptious, melt-in-your-mouth bars scream gooey salted caramel cheesecake with a great chewy, buttery shortbread crust. Scha-wing!
Provided by Kim Lange
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
SALTED CARAMEL BUTTER BARS
Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!
Provided by Cookies & Cups
Categories Cookie Bars
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
- Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
- Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.
Nutrition Facts : ServingSize 1 bar, Calories 423 calories, Sugar 39.9 g, Sodium 515.9 mg, Fat 18.9 g, SaturatedFat 10.8 g, TransFat 0.6 g, Carbohydrate 60.6 g, Fiber 0.6 g, Protein 4.3 g, Cholesterol 43.6 mg
SALTED CARAMEL GOOEY BUTTER BARS
Gooey butter bars are a classic dessert, elevated with salted caramel.
Provided by Stefani
Categories Dessert
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354 kcal, Carbohydrate 41 g, Protein 3 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 67 mg, Sodium 60 mg, Sugar 29 g, ServingSize 1 serving
GOOEY CHOCOLATE CARMEL BARS
This recipe combines dry German chocolate cake mix, butter and caramel to form a 2-layer bar
Provided by BEAN988
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 60
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15 g, Cholesterol 12.4 mg, Fat 4.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 107.3 mg, Sugar 11.3 g
GOOEY BUTTER BARS
These bars are awesome, good for any occasion. They are very rich, even though you can only eat a few at a time, I've seen people manage to get half the pan down. I don't know if anyone has seen or had these bars but my mom made them for me when I was a kid and I have no idea where she got it from, but they are to good to wonder. Make it exactly as it says or it won't come out right. This is so not hard to make even though it might seem that way just reading it, try it you won't be sorry. Enjoy for any occassion.
Provided by strodtman1008
Categories Bar Cookie
Time 45m
Yield 12-24 bars
Number Of Ingredients 6
Steps:
- Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
- Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
- In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
- Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
- Let cool before you dig in so you don't burn yourselt and to let it completely set up. Once cooled for the most part ENJOY HEAVEN!
Nutrition Facts : Calories 481.5, Fat 20.3, SaturatedFat 9.6, Cholesterol 88.5, Sodium 426.7, Carbohydrate 71.8, Fiber 0.5, Sugar 56.1, Protein 4.7
GOOEY CARAMEL CHOCOLATE BARS
There is one word for these bars-scrumptious! I once substituted peanut butter chips for the chocolate chips...they're wonderful that way, too.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
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- Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
- Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
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