Just three words to make your day. Salted. Caramel. Bars. Mmmm … mmmm … mmm…. Great with homemade caramel sauce or if you’re short on time, you can use the store bought one. Day 5 is delicious with Salted Caramel Bars!!!
Salted Caramel is one of those things that is just so rich and so decadent that you want to savor it only once in awhile. The first time I made my own, I totally just closed my eyes because of how rich it was. I think people calls it umami. The combination of sweet and salty is just out of this world. And caramel sauce is really easy to make with simple ingredients, too. Just sugar, heavy whipping cream, butter and salt. One thing with making caramel sauce is to not leave the stove. There’s a certain tipping point where sugar gets burned and cannot be fixed. So be patient and stay by your oven!!
The bars has 3 layers. The first is the dough, then the salted caramel then the dough again. The top layer is my favorite because I love crumble!!! So this bars has the firm crust, the gooey caramel, then crispy crumble. I mean, what else do you need from a dessert!! 😍
To make the dough, mix together the butter and sugar in a stand mixer bowl for about 5 minutes. It will make the butter light and fluffy. Then add the powdered sugar and vanilla and mix again.
Add in the flour and mix until it comes together. Put half of the batter on the prepared pan and put the other half in the fridge while the first half is baked.
Once the first half is baked for about 15 minutes, pour the caramel on top and spread it evenly. Add then add the other half by crumbling the dough on top of the caramel. Bake again for an additional 25-30 minutes.
And here’s the final product. It’s a luscious, divine, rich and a great dessert for any meal!!!
Happy Baking!!
| Servings |
12 squares
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Ingredients
- 2 cups unsalted butter softened
- 1 cup white sugar
- 1 cups ½powdered sugar
- 1 tbsp vanilla extract
- 4 cups all-purpose flour
- 11.5 oz salted caramel sauce
Ingredients
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Instructions
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes.
- Beat in the powdered sugar and vanilla.
- Add in the flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Put the other half of the dough in the refrigerator.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on.
- Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer.
- Bake again for an additional 25-30 minutes or until golden brown and the caramel is bubbly.
- Cool completely, then refrigerate for at least an hour to let it set. Cut into squares.
Recipe Notes
Adapted from : The Domestic Rebel
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