When I smell bubbling caramel, I get pulled straight back to my grandma’s tiny kitchen where she kept a dented jar of caramel sauce on the counter like it paid rent. She taught me to stir slowly, to listen for that soft, steady simmer, and to lick the spoon when she wasn’t looking — culinary law, really. These Ooey Gooey Caramel Butter Bars grew out of those sticky, mischievous afternoons: a tender buttery base, a glossy amber caramel that smells like brown sugar and summer, and a crunchy, buttery crumble on top. Make them for guests or for a solo couch-and-movie ceremony; either way, prepare for your kitchen to smell like heaven.
Quick Facts
- Yield: Serves 12
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 2 hours 55 minutes (includes chilling/resting)
Why This Recipe is Awesome
This recipe gives you a sweet, buttery shortbread base, a thick, glossy caramel middle, and a crumbly, golden top that snaps slightly when you cut it. It’s gooey without being a mess, rich without being cloying, and easy enough that you won’t need a pastry degree. Honestly? It’s so foolproof your oven will feel smugly useful.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, divided (softened for crust, cold for topping)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 cups all-purpose flour, plus 3/4 cup for topping
- 1/4 tsp salt
- 1 cup packed brown sugar (for caramel)
- 1/2 cup heavy cream
- 1/4 cup (4 tbsp) unsalted butter (for caramel)
- 1 tsp vanilla extract
- Pinch of flaky sea salt (optional, for finishing)
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup chocolate chips for drizzle, or 1/2 cup chopped pecans to sprinkle on top before baking.
How I Make It
Step 1:
Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang. In a bowl, cream together 1 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until glossy. Stir in 2 cups all-purpose flour and the pinch of salt until the dough holds together. Press the dough firmly into the bottom of the pan into an even layer — you should hear a little scritch as you press. Bake for 15–18 minutes, until the edges turn lightly golden and smell buttery.
Step 2:
While the crust bakes, make the caramel. In a medium saucepan over medium heat, melt 1/4 cup butter then stir in 1 cup packed brown sugar. Pour in 1/2 cup heavy cream and whisk until smooth. Bring to a gentle simmer — you’ll hear soft bubbling and smell that deep, toasty sugar aroma. Simmer 2–3 minutes, whisking constantly, until the mixture thickens and turns a deep amber. Remove from heat, stir in 1 tsp vanilla and a pinch of salt.
Step 3:
Pour the hot caramel over the warm crust, spreading it with a spatula. The caramel will seep into the shortbread a bit — I love that tug-of-war between crumble and goo. If you want little pockets of nuts or chocolate, sprinkle them over the caramel now.
Step 4:
Make the crumble topping: cut 3/4 cup flour and 1/2 cup packed brown sugar with 1/4 cup very cold butter until you have pea-sized crumbs (use a fork or your fingertips). Sprinkle the crumbs evenly over the caramel. Slide the pan into the oven and bake another 12–15 minutes, until the topping turns golden and the caramel bubbles gently at the edges.
Step 5:
Take the bars from the oven and cool them on a rack for at least 2 hours at room temperature. For cleaner slices, chill in the fridge for about 1 hour before cutting. Dust with flaky sea salt, cut into squares, and listen to that satisfying little crack as the cutter goes through the crumble.
Pro Tips
- Use unsalted butter so you control saltiness. Add flaky sea salt at the end for contrast.
- Chill the bars before slicing for neat squares; warm caramel slices ooze everywhere. I almost always chill for an hour for Instagram-worthy cuts.
- If your caramel seizes or grainy, whisk in 1–2 tbsp warm cream to smooth it out — patience and slow heat save the day.
- Want gooey but not runny? Let the caramel simmer until slightly thick and glossy; it will set as it cools.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend for both crust and topping. Texture will stay tender but a bit more crumbly.
- Dairy-free: Replace butter with coconut oil (use 3/4 the amount) and use full-fat coconut milk instead of heavy cream. Expect a faint coconut note.
- Lower-sugar: Swap half the brown sugar in the caramel for unsweetened applesauce and reduce simmer time; bars will be less glossy but still delicious.
Variations & Tips
- Salted Caramel: Sprinkle flaky sea salt over the top right after baking for that sweet-salty punch.
- Pecan Caramel Bars: Press 1/2 cup chopped toasted pecans into the caramel before adding crumbs.
- Chocolate Swirl: Melt 1/2 cup dark chocolate chips and drizzle over cooled bars for a chocolate-caramel combo.
- Espresso Kick: Add 1 tsp instant espresso to the caramel for a grown-up mocha flavor.
- Lemon Cut: Add 1 tsp lemon zest to the crust to brighten the buttery base.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the bars and store them in an airtight container in the fridge for up to 5 days. Warm a piece in the microwave for 10–12 seconds if you want the caramel gooey again.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and increase bake time slightly: bake the first crust layer for 18–22 minutes and the final bake for 15–18 minutes. Watch for golden edges and bubbling caramel.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel — more tender, less snap.
- How do I know it’s done?
- The topping should look golden-brown and the caramel should bubble at the edges. The center may still jiggle slightly — it firms as it cools.
- What if I don’t have ingredient X?
- Short on heavy cream? Use evaporated milk or a mix of milk and a tablespoon of butter. No brown sugar? Mix white sugar with a tablespoon of molasses per cup.
How I Like to Serve It
I serve these bars slightly chilled with a big scoop of vanilla ice cream and a hot mug of coffee on the side. They make a show-stopping potluck contribution, and they pair beautifully with autumn evenings or cozy movie nights. If I bring them to a summer BBQ, I keep them in a cooler so the caramel doesn’t get too runny.
Notes
- Store in an airtight container in the fridge for up to 5 days; warm briefly to revive the gooey texture.
- If you prefer room-temperature bars, let them sit out for 15 minutes before serving after chilling.
Final Thoughts
Closing: Go make these bars, and don’t forget to lick the spoon — that’s the best part of any caramel project!