If you’ve never tried making Salted Caramel before, today is your lucky day!! BARS month (not that kind of Bar ?) is starting with delicious, decadent, over the top Salted Caramel Bar.
When I first took a bite of this bar, my first word was “Whoaa….” There really isn’t any adjective to describe this bar, except for “Whoaa..” ?. The salted caramel was soooooo decadent and the cookie was nice and soft at the bottom and the top was crunchy. Doesn’t it make your mouth water already??
Now if you are a fan of caramel sauce, raise your hand!! ??♀️. Caramel sauce is one of those recipes that I thought was hard to make but when I tried making it was not the case at all!! It was really easy, with ingredients that are easy to find and it doesn’t take a whole of time. And I were you, I’d made double the batch so that I can use for toppings later on.
To make the sauce, you heat up water and sugar in a medium saucepan. Whisk it together so that the sugar is combined. Then leave it on the stove on high heat for about 10-12 minutes. I’m a multitasker but whenever I make the sauce, I always have to remind myself to stay close to the stove. You don’t want the sugar to burn.
Once the sugar has turn into amber color, slowly add in the heavy cream. BE VERY CAREFUL when you whisk it because the sugar will bubble up. Keep on whisking until it’s combined.
Add the butter 1 tbsp at a time and whisk again. Then add the vanilla extract and the salt.
You keep whisking until all is combined and strain in into a bowl. Let it come to room temperature and then chill in the refrigerator for about 1 hour to thicken up
While the salted caramel is chilling, we can go ahead and start the butter bar.
In a stand mixer bowl, mix together the butter and the sugar. Beat for about 5 minutes and don’t forget to scrape the sides.
Add the vanilla and mix again.
Add the flour, 1 cup at a time, and mix until all the flour is combined.
While adding the flour, don’t forget to scrape the sides and the bottom of the bowl, too. Sometimes when you add flour, it goes to the bottom and it doesn’t it doesn’t mix evenly. So even with the help of the machine, I always use some elbow grease to make sure that my batter is evenly mixed.
Prepare a 9×13 pan and line it up with aluminum foil. You want to make sure that you extend the length of the foil so that it will be easier for you to lift up the bar when it’s done.
Put HALF of the batter into the pan and pat it so that the surface is even. Bake for 15 minutes in a 325 degrees oven.
Take it out of the oven and pour the liquid gold .. I mean the salted caramel on top.
Then crumble the rest of the batter on top of the caramel, and bake again for 25-30 minutes. Let it cool and the chill in the refrigerator for 1 hour before cutting it into bars.
Oh, I can’t wait for you to try it!! It will be a sure hit with the family (I should know because my son can’t stop eating it!! He is after all his mother’s son!! ?. Enjoy this delicious Salted Caramel Butter bars!!
Happy Baking!!!
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- 1/4 cup water
- 1 cup granulated sugar
- 2/3 cup heavy whipping cream
- 3 tablespoon tablespoons unsalted butter
- 1 tsp vanilla
- 1 tsp salt or to taste
Ingredients
Salted Caramel
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- In a medium saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
- Stop stirring the mixture and increase the heat to high. Let the mixture continue to boil until it turns an amber color, this could take anywhere from 4-12 minutes. Stay close to the stove so that you won't burn your sugar.
- Remove from the heat and slowly whisk in the heavy cream. BE VERY CAREFUL because the mixture will bubble up. It is VERY HOT.
- Mix in the butter one tablespoon at a time. Then add vanilla and salt. Keep on whisking until it becomes smooth.
- Strain the caramel sauce into a dish and allow to cool completely for at least 1 hour to thicken up before pouring it on the butter bar.
Adapted from : Live Well Bake Often and Domestic Rebel
