Indulge in the heavenly fusion of buttery shortbread crust, rich salted caramel, and luscious cream cheese! Key ingredients? Butter Yellow Cake mix, salted caramel topping, and creamy cheese. Dive into temptation!
Picture this: It’s a crisp, autumn afternoon. Leaves crunching underfoot, I found myself lost in thought, reminiscing about a dessert my grandma used to make when I was a kid. She’d always sneak in a secret ingredient (or so she said), and while her recipe book remained ever elusive, my taste buds never forgot. One evening, after numerous failed baking experiments that could’ve put mad scientists to shame, “Eureka!” I exclaimed (perhaps a little too loudly, alarming the neighbor’s cat). These bars were born—a delightful blend of my grandma’s memory and my own twist. The salted caramel? Oh, that was a result of a fortunate accident when I once spilled sea salt into my caramel. Turned out, accidents in the kitchen can sometimes be the gateway to brilliance! These “Ooey Gooey Salted Caramel Butter Cake Bars” have since become a cherished family tradition, and now, I share them with you. Here’s to sweet memories and even sweeter treats!
Why You’ll Love Ooey Gooey Salted Caramel Butter Cake Bars:
Alright, folks, let’s dish out the juicy deets on why this isn’t just your regular dessert.
First off, the name itself is a mouthful, and trust me, you’ll want your mouth full of these bars! The union of buttery shortbread with salted caramel? Think of the most iconic duos, and then elevate them by a hundred.
But we don’t stop there—on top sits a decadent layer of velvety cream cheese, giving you that hint of tang to complement the sweetness. It’s like your taste buds are on a roller coaster, except every turn is a delightful surprise.
Plus, flexibility is the name of the game. Switch up your cake mix flavor, tweak the caramel’s saltiness, or (dare I say) even add some chocolate chips if you’re feeling wild. Ready for the pièce de résistance of desserts? Dive in!
Ingredients Notes for these Ooey Gooey Salted Caramel Butter Cake Bars:
Let’s chat ingredients, my budding bakers!
The Butter Yellow Cake mix is your trusty steed here, lending that moist, buttery foundation. But if you’re in the mood for a flavor twist, feel free to switch it up—maybe a chocolate mix for the choco-holics?
As for the salted caramel topping, the world’s your oyster. You can control the caramel’s saltiness, but don’t go overboard; you’re not making seawater! Remember, balance is key.
On to the cream cheese—full fat, please! We’re indulging, remember? But if you’re on a health kick, the reduced-fat variety works too (just don’t tell grandma). And a pro-tip for you: let that cream cheese soften naturally. Microwaving it might be tempting, but patience is a virtue that rewards with creamier results.
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Steps To Make Ooey Gooey Salted Caramel Butter Cake Bars:
Alright, arm yourselves with an apron, and let’s get baking!
The Crust: Begin by setting your oven to a toasty 350°F. In a medium bowl, unite your cake mix, melted butter, and egg. They should become fast friends, mixed well together. Now, press this glorious concoction evenly at the bottom of a greased 9×9 baking pan. Pat yourself on the back; you’ve nailed the foundation!
Salted Caramel Layer: Here’s where the magic happens. Drizzle that golden salted caramel all over your crust. If it’s playing hard to get and not pouring easily, give it a quick zap in the microwave.
Cream Cheese Layer: Whip out another bowl (yes, more dishes, but trust me, it’s worth it!). Give your cream cheese a good whipping, then usher in the eggs until the duo is smoother than a Sinatra song. Add in your powdered sugar and let the mixer do its thing. Now, pour this creamy dream over your crust.
Lastly, bake it for about 35-40 minutes. Keep an eagle eye on it—nobody likes an overbaked dessert. Once done, let it cool down. Pro tip: walk away, maybe watch an episode of your favorite show, and come back when it’s completely cooled down. Then cut, serve, and watch those taste buds dance!
Storage Options:
After devouring (or maybe showing some self-control), you might wonder about storage. Well, honey, your best bet is to place them in an airtight container and pop them in the fridge. They can comfortably chill there for up to a week (if they last that long without being eaten!). If you’re playing the long game, you can also freeze them. Just wrap individual bars in parchment paper and store them in a freezer-friendly bag. They can be your sweet secret stash for up to three months!
Variations and Substitutions for the Recipe:
Feeling experimental? Let’s jazz things up! Swap out the Butter Yellow Cake mix for a devilishly good chocolate one, or maybe even a zesty lemon flavor for a tangy twist.
Not a caramel fan? (Who are you? Just kidding!) Replace it with chocolate ganache or a berry compote.
As for our dairy aficionados, try a mascarpone or ricotta instead of cream cheese for a European flair.
Remember, in the kitchen, you’re the artist, and these bars are your canvas. Paint away!
Ooey Gooey Salted Caramel Butter Cake Bars
Ingredients
For the Crust:
- 1 box of Butter Yellow Cake mix or an alternative flavor based on preference
- ½ cup of butter melted
- 1 egg
For the Salted Caramel Layer:
- ½ cup of salted caramel topping this can be adjusted up to 1 cup based on preference, especially if using a larger 9×13 pan
For the Cream Cheese Layer:
- 8 oz of cream cheese softened
- 2 eggs
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Begin by preheating the oven to 350°F (175°C).
For the Crust:
- In a medium-sized mixing bowl, combine the Butter Yellow Cake mix, melted butter, and egg. Stir until the mixture is uniformly combined.
- Transfer the mixture to a greased 9×9-inch baking pan and spread it evenly, ensuring it covers the bottom entirely.
For the Salted Caramel Layer:
- Evenly distribute the salted caramel topping over the previously prepared crust. If the caramel topping is too viscous, it may be briefly microwaved to achieve a pourable consistency.
For the Cream Cheese Layer:
- In a separate medium-sized mixing bowl, commence by creaming the softened cream cheese. Following that, integrate the eggs into the mixture, ensuring a smooth consistency. Subsequently, add the powdered sugar and vanilla extract, continuing to mix until all components are well amalgamated.
- Pour this cream cheese mixture over the salted caramel layer in the baking pan.
- Place the baking pan in the preheated oven and allow it to bake for approximately 35-40 minutes. It is crucial not to overbake; therefore, monitoring is advised.
- Upon completion of baking, remove the pan from the oven and set it aside, allowing the bars to cool to room temperature. Once adequately cooled, they may be partitioned into individual servings.
