Caramel Cake Bars

These caramel cake bars are simple, easy and DELICIOUS! They are the perfect sweet treat, with a buttery cake crust, gooey caramel center, and cake crumble on top!

I’m not too sure where these caramel cake bars have been all my life, but I’m glad I discovered them!

Caramel has always been my favorite. Caramel candies, desserts with caramel in them, caramel topping on ice cream. You name it!

If you have a major sweet tooth, these bars are for you!

Is there really such thing as too much caramel? I don’t think so. Give me all of the caramel!

You definitely get your fair share of caramel sweetness in these bars.

Cake is usually a lite and airy sweet treat. But the texture of this cake crust is more like a buttery shortbread. The consistency of the cake mixture is more crumbly than runny like your typical cake batter.

There are so many textures and flavors going on with these caramel cake bars. And it is absolute perfection!

If you make these bars, I hope you enjoy them as much as I did!

Make sure to check out my latest dessert recipe for brownie bottom butter cake! https://thehungrylyoness.com/2020/08/08/brownie-bottom-butter-cake/

Make sure to check me out on Facebook and instagram @thehungrylyoness! Follow me so you know when I post new recipes!

Caramel Cake Bars

These caramel cake bars are simple, easy and DELICIOUS! They are the perfect sweet treat, with a buttery cake crust, gooey caramel center, and cake crumble on top!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Servings 12 bars

Ingredients

1 box of vanilla cake mix
1/3 cup butter, softened
1 egg
14 oz. jar of thick caramel topping (not syrup) i used Hersheys brand

Instructions

Preheat oven to 350°. Grease an 8×8 baking pan with non stick cooking spray. Set aside.
In a large bowl, mix together dry cake mix, soft butter and egg. You can use a handheld mixer, or your hands. Using your hands is easier I think.
You want your dough to be crumbly.
Press about 2/3 (reserving 1/3 for your topping) of your mixture in bottom of greased baking pan using your fingers. Put the remaining dough in fridge.
Bake crust in preheated oven for 13-15 minutes, or until light golden brown.
When crust is done, take out of oven and let cool for about 5 minutes.
Pour caramel sauce on top of baked crust and spread out in an even layer.
Take reserved dough and crumble all over the caramel evenly.
Bake for another 15 minutes.
Let cool before cutting into 12 squares.
Store in an air tight container at room temperature up to 4 days, or freeze for up to 3 months.
Enjoy!