Salted Caramel Gooey Butter Bars Food

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.

SALTED CARAMEL BUTTER BARS

Steps:

• In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.

SALTED CARAMEL-CASHEW BARS

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.