Here’s a delicious, easy-to-follow recipe for salted caramel bars that balance sweet and salty beautifully:
Ingredients
For the crust:
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1 cup (2 sticks) unsalted butter, melted
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 tsp salt
For the caramel layer:
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1 cup (2 sticks) unsalted butter
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1 cup packed brown sugar
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1/2 cup light corn syrup
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1/4 tsp salt
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla extract
For the topping:
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1 cup semi-sweet chocolate chips
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Sea salt flakes for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
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Make the crust:
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In a bowl, mix melted butter and sugar until combined.
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Stir in flour and salt until a crumbly dough forms.
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Press the dough evenly into the prepared pan.
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Bake 15–18 minutes until lightly golden. Let it cool slightly.
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Prepare the caramel:
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In a medium saucepan, melt butter over medium heat.
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Stir in brown sugar, corn syrup, and salt; bring to a boil for 3–4 minutes, stirring constantly.
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Remove from heat and whisk in sweetened condensed milk and vanilla until smooth.
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Assemble the bars:
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Pour the warm caramel over the baked crust, spreading evenly.
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Bake for an additional 15–20 minutes until bubbly and slightly golden.
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Add chocolate topping:
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Sprinkle chocolate chips over the hot caramel. Let them sit 2–3 minutes, then spread into a smooth layer.
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Sprinkle sea salt lightly on top.
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Cool and cut:
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Let bars cool completely at room temperature, then refrigerate for at least 1 hour for clean slices.
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Lift bars out using the parchment overhang and cut into squares.
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Tips:
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Use a sharp knife dipped in hot water for clean cuts.
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For extra texture, sprinkle chopped nuts (like pecans or almonds) over the caramel before adding chocolate.
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Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.