I made Salted Caramel Gooey Butter Bars that are the Dessert Bar Recipe I refuse to share unless someone brings coffee and a good excuse.

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I am obsessed with salted caramel gooey butter bars. I love the way the dense, buttery cake layer fights with the molten caramel top and the tang of cream cheese makes it not just sweet syrup.

I grab a piece when I need dessert that stabs the sweet tooth and keeps going. This is my favorite Dessert Bar Recipe because it hits every corner of snack desire.

And yes, I judge bakeries by their caramel. These bars are messy, ridiculous, and worth the crumbs.

Dessert Bars that ooze and pull? Yes please.

I want another right now no shame seriously

Ingredients

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Yellow cake mix — the simple base that gives structure and slightly cakey crust.
Large egg — binds everything together, makes the base hold its shape.
Unsalted butter, melted — adds rich fat and that buttery mouthfeel you’ll love.
Cream cheese, softened — gives tangy creaminess and that gooey, dense center.
Large eggs — more lift and richness so the filling isn’t too flat.
Vanilla extract — warms the sweetness and makes it taste homemade.
Powdered sugar — sweetens and firms the filling, keeps it smooth.
Caramel sauce — sticky, sweet ribbons throughout; basically dessert happiness in sauce form.
Extra caramel for drizzling — shiny finish that makes it look irresistible.
Kosher salt — cuts through sweetness with small bursts of flavor.
Flaky sea salt — crunchy salt crystals on top, makes each bite pop.

Ingredient Quantities

1 (15.25 ounce) box yellow cake mix

1 large egg

1/2 cup unsalted butter, melted

8 ounces cream cheese, softened

2 large eggs

1 teaspoon vanilla extract

16 ounces powdered sugar (about 4 cups)

1 cup caramel sauce, plus about 1/4 cup extra for drizzling

1/2 teaspoon kosher salt

Flaky sea salt for sprinkling on top

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch pan with foil or parchment, spray it with nonstick spray so the bars come out easy.

2. Make the crust: in a bowl combine the cake mix, 1 large egg, and 1/2 cup melted unsalted butter until it forms a crumbly, slightly sticky dough. Press it evenly into the bottom of the prepared pan; use a measuring cup to get it packed.

3. Bake the crust for 8 to 10 minutes just until it’s set and slightly golden at the edges. You want it baked but not browned. Let it cool for a few minutes while you make the filling.

4. For the filling beat the softened cream cheese until smooth, then add the 2 large eggs, 1 teaspoon vanilla extract, and mix until combined. Scrape the bowl so there are no lumps.

5. Add the 16 ounces powdered sugar gradually and beat until smooth and thick. Fold in 1 cup caramel sauce and 1/2 teaspoon kosher salt until evenly mixed. The filling will be very thick and glossy.

6. Pour the filling over the warm crust and spread gently with a spatula so it goes right to the edges. If the crust puffed up a little, press down gently so the filling sits flat.

7. Bake for 25 to 30 minutes. The center should be set but still a touch jiggly, it will finish setting as it cools. Do not overbake or it gets cakey instead of gooey.

8. Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight if you can. Chilling helps the bars slice cleanly and keeps them gooey.

9. Before serving warm the extra 1/4 cup caramel sauce slightly so it’s drizzle-able, then drizzle over the chilled bars. Sprinkle flaky sea salt all over, taste and add a little more if you like contrast.

10. Lift bars out using the foil, slice into squares with a sharp knife wiped between cuts for clean edges. Store in the fridge up to 4 days, or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking pan (plus foil or parchment to line it)
3. Nonstick spray
4. Large mixing bowls (one for crust, one for filling)
5. Electric mixer or hand mixer (or a sturdy whisk if you must)
6. Rubber spatula for spreading and scraping the bowl
7. Measuring cups and spoons
8. Wire cooling rack
9. Sharp knife (wipe between cuts)

FAQ

Q: What size pan and oven temp should I use, and how long do they bake?

A: Use a 9×13 inch pan, preheat oven to 350 F. Bake about 30 to 35 minutes. The edges should look set and golden while the center will still jiggle a bit. Let cool completely before slicing so they firm up.

Q: Can I make the crust gluten free or swap the cake mix?

A: Yes, swap the yellow cake mix for a gluten free cake mix labeled 1 to 1. Texture may be slightly different but it works. You can also use a boxed butter cake mix or even a simple graham cracker crust if you want a different flavor.

Q: My caramel is thick, will that mess things up?

A: Thick caramel is fine. Warm it slightly so it pours evenly into the batter and for drizzling. If it’s too thin, it may sink more, if too thick it may stay in ribbons. Both are tasty, just expect a different swirl pattern.

Q: Can I make these ahead, freeze or store them?

A: Yes. Store at room temp covered for up to 2 days, or refrigerate up to 5 days. For longer, freeze cut bars in a single layer until firm then stack with parchment between pieces and store in a freezer bag up to 2 months. Thaw in the fridge overnight before serving.

Q: Why did my bars crack or the top get too browned?

A: Overbaking causes cracks and too much browning. Check at 25 minutes and remove when the edges are set but center still slightly jiggly. Also don’t overmix the cream cheese layer because extra air can make it puff and crack as it cools.

Q: Any tips for getting neat slices and a pretty finish?

A: Chill fully after cooling, then run a sharp knife under hot water, wipe dry, and slice. Repeat heating the knife between cuts for cleaner edges. Finish with a drizzle of the reserved caramel and a light sprinkle of flaky sea salt right before serving.

Salted Caramel Gooey Butter Bars Recipe Substitutions and Variations

Yellow cake mix -> use white cake mix for a milder flavor, or 1 1/2 cups all-purpose flour + 1 tsp baking powder + 1/4 tsp salt if you want homemade control.
Unsalted butter -> salted butter works fine, just skip or cut back on the kosher salt in the recipe; or use melted coconut oil for a slight coconut note and dairy-free option.
Cream cheese -> mascarpone gives a richer, silkier filling; for lower fat, try ricotta that’s been whipped smooth, but the texture will be a bit grainier.
Caramel sauce -> dulce de leche is nearly identical and thicker so it holds up better; or for a different but tasty twist use chocolate-hazelnut spread thinned slightly with cream.

Pro Tips

1. Chill completely before slicing, but let the bars sit at room temp for 10 minutes before serving so the caramel softens and you get that gooey, not rock-hard, bite.

2. Beat the cream cheese until ultra smooth before adding the eggs and sugar. Any lumps will stay in the bars, so scrape the bowl and beat longer than you think you need to.

3. Don’t overbake. Pull them when the center is just a little jiggly; they firm up while cooling. Overbaked bars turn cakey instead of creamy.

4. Warm the extra caramel just enough to drizzle, and sprinkle flaky sea salt right after drizzling. The salt sticks better and gives the best sweet-salty contrast.

Salted Caramel Gooey Butter Bars Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Salted Caramel Gooey Butter Bars that are the Dessert Bar Recipe I refuse to share unless someone brings coffee and a good excuse.

Servings

servings

Calories

549

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking pan (plus foil or parchment to line it)
3. Nonstick spray
4. Large mixing bowls (one for crust, one for filling)
5. Electric mixer or hand mixer (or a sturdy whisk if you must)
6. Rubber spatula for spreading and scraping the bowl
7. Measuring cups and spoons
8. Wire cooling rack
9. Sharp knife (wipe between cuts)

Ingredients

1 (15.25 ounce) box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
16 ounces powdered sugar (about 4 cups)
1 cup caramel sauce, plus about 1/4 cup extra for drizzling
1/2 teaspoon kosher salt
Flaky sea salt for sprinkling on top

Directions

Preheat oven to 350°F and line a 9×13 inch pan with foil or parchment, spray it with nonstick spray so the bars come out easy.
Make the crust: in a bowl combine the cake mix, 1 large egg, and 1/2 cup melted unsalted butter until it forms a crumbly, slightly sticky dough. Press it evenly into the bottom of the prepared pan; use a measuring cup to get it packed.
Bake the crust for 8 to 10 minutes just until it's set and slightly golden at the edges. You want it baked but not browned. Let it cool for a few minutes while you make the filling.
For the filling beat the softened cream cheese until smooth, then add the 2 large eggs, 1 teaspoon vanilla extract, and mix until combined. Scrape the bowl so there are no lumps.
Add the 16 ounces powdered sugar gradually and beat until smooth and thick. Fold in 1 cup caramel sauce and 1/2 teaspoon kosher salt until evenly mixed. The filling will be very thick and glossy.
Pour the filling over the warm crust and spread gently with a spatula so it goes right to the edges. If the crust puffed up a little, press down gently so the filling sits flat.
Bake for 25 to 30 minutes. The center should be set but still a touch jiggly, it will finish setting as it cools. Do not overbake or it gets cakey instead of gooey.
Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight if you can. Chilling helps the bars slice cleanly and keeps them gooey.
Before serving warm the extra 1/4 cup caramel sauce slightly so it's drizzle-able, then drizzle over the chilled bars. Sprinkle flaky sea salt all over, taste and add a little more if you like contrast.
Lift bars out using the foil, slice into squares with a sharp knife wiped between cuts for clean edges. Store in the fridge up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.