Ooey Gooey Caramel Butter Bars are the ultimate sweet and salty dessert for parties, potlucks, and holiday gatherings. With a soft cake mix crust, creamy cheesecake-like filling, and a thick caramel topping, these dessert bars are easy to make and perfect for feeding a crowd (or yourself 😜). You can also go for my Ooey Gooey Butter Cake Bars made with a completely homemade crust—no boxed cake mix needed!
Ingredients & Substitutions
- Cake Mix: Using cake mix for the crust of these Ooey Gooey Caramel Butter Bars makes the recipe super easy! You just mix the cake mix with a few simple ingredients, like eggs, melted butter, and vanilla, for a soft, buttery base that’s quick to prepare and tastes delicious. If you prefer, you can use my homemade yellow cake mix instead of the store-bought version, just substitute the same amount.
- Filling: The filling for these bars is super creamy and smooth, just like a rich cheesecake. It’s made with cream cheese, eggs, and vanilla, giving it a sweet, velvety texture. The confectioners’ sugar (also called powdered sugar) adds a nice sweetness. And when baked, it becomes just the right balance of rich and gooey!
- Caramel Sauce: The caramel topping for these bars is the perfect finishing touch! It’s rich and sweet, adding a smooth, gooey layer on top of the creamy filling. I use my homemade caramel sauce for an extra special touch, but store-bought works just as well if you’re in a hurry. Either way, it melts beautifully over the bars and adds that irresistible caramel flavor everyone loves.
- Salt: To make these more of a salted caramel butter bar, I love to sprinkle a little kosher salt over the top of the caramel. You can skip this step if you prefer, but I really enjoy the hint of saltiness that pairs perfectly with the sweet caramel.
Can I Make Ooey Gooey Caramel Butter Bars Ahead Of Time?
Yes, you can absolutely make Ooey Gooey Caramel Butter Bars ahead of time! In fact, they taste even better after chilling in the refrigerator! Just bake the bars, let them cool, add the caramel topping, and refrigerate until ready to serve. They are a perfect make-ahead dessert for parties, holidays, or whenever you want to save time.
Can I Use A Different Pan Size For Caramel Butter Bars?
Yes, you can use a different-sized pan, but keep in mind that it will affect the baking time and texture. If you use a smaller pan, the bars will be thicker and may need a bit longer to bake. If you use a larger pan, the bars will be thinner and might bake a little faster. Just keep an eye on them and test for doneness by checking the edges. When they are golden brown and the center is slightly soft, they are ready!
How To Store Ooey Gooey Caramel Butter Bars
To store Caramel Butter Bars, place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to 4 days. You can serve them chilled or let them sit at room temperature for a few minutes before enjoying them. Either way, they are delicious!
Can I Freeze Ooey Gooey Caramel Butter Bars?
Yes, you can freeze these caramel butter bars! After they have cooled completely and the caramel topping is set, slice them and place the bars in a single layer in an airtight container. If stacking, I like to add parchment paper between layers to prevent sticking. Freeze the caramel butter bars for up to 2 months. When ready to enjoy, thaw the bars in the refrigerator or at room temperature.
Ooey Gooey Caramel Butter Bars
Ingredients
Crust
- 1 box (15.25 ounces) yellow cake mix
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (1 stick / 113 g) unsalted butter, melted
Filling
- 1 package (8 ounces) cream cheese, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 cups (500 g) confectioners' sugar
Topping
- ⅔ cup (214 g) caramel sauce, homemade or store-bought
- kosher salt, for garnish
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and lightly spray with nonstick spray. Set aside.
- In a medium bowl, stir together the cake mix, eggs, vanilla, and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Add eggs, vanilla, and salt. Mix until well combined.
- Gradually add confectioners' sugar and beat until creamy and smooth.
- Pour the filling over the crust and smooth the top. Bake for 35–40 minutes, or until the edges are golden brown and the center is just slightly soft when gently shaken. Do not overbake.
- Let the bars cool completely in the pan at room temperature. Then, for the best texture, refrigerate them for at least 2 hours before adding the caramel topping.
- Once chilled, spread the caramel sauce evenly over the top of the bars using an offset spatula or the back of a spoon. Sprinkle with kosher salt. Chill again until ready to serve.
- Slice and enjoy chilled or at room temperature.
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are so good! The caramel is my favorite part. They’re sweet and sticky, and I love the crunchy salt on top. I could eat a whole pan by myself!
Elizabeth
I love a sweet and salty treat, and these bars are just that! And, I love the caramel!
Stephanie
These bars are delicious! The crust is soft, the filling is creamy, and the caramel topping is pure heaven. They’re rich, but not too heavy.
Annabelle
If you like salted caramel and cheesecake, you will love these bars!
Bella
These bars are perfect when craving something sweet and salty. I love them chilled.
