Description
These Salted Caramel Butter Bars combine a buttery, tender base with a luscious, homemade salted caramel layer and a crumbled buttery topping. Perfectly balanced with a hint of sea salt, these bars offer a delightful blend of sweet and salty flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Base and Topping
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
Caramel Layer
- 1 cup coconut cream (or plant-based cream alternative)
- 1/2 cup brown rice syrup (or maple syrup)
- Sea salt for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth batter.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugars mixture, mixing well.
- Add Vanilla and Form Dough: Mix in the vanilla extract until combined. The dough should be soft but not sticky, ready to be divided for layering.
- Bake Base Layer: Spread half of the dough evenly into the prepared baking dish. Bake this layer for 10 minutes to set the crust partially.
- Prepare Caramel Sauce: Meanwhile, in a saucepan over medium heat, combine the coconut cream and brown rice syrup. Stir continuously until the mixture bubbles and thickens slightly, about 5 minutes.
- Assemble Bars: Pour the warm caramel evenly over the partially baked crust. Then, crumble the remaining half of the dough over the caramel layer, creating a crumb topping.
- Final Bake and Cool: Bake the assembled bars for an additional 20 minutes until the top is golden brown. While still warm, sprinkle with sea salt. Allow the bars to cool completely before cutting into approximately 12 servings.
Notes
- You can substitute coconut cream with any plant-based cream for a dairy-free option.
- Maple syrup can be used instead of brown rice syrup for the caramel layer.
- Ensure the dough is soft but manageable to get the perfect crumb texture.
- Sprinkling sea salt while the bars are warm helps the salt stick and enhances the caramel flavor.
- Allow bars to cool completely for clean cutting and the best texture.
