Description
Indulge in rich, buttery layers with a luscious caramel filling and a hint of flaky sea salt. Perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened to room temperature; 2 sticks / 226 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar (packed; 100 g)
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour (360 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter (for caramel; 1 stick / 113 g)
- 1/2 cup light brown sugar (packed; for caramel, 100 g)
- 1/3 cup heavy cream (80 ml)
- 1/4 cup light corn syrup (60 ml)
- 1 teaspoon pure vanilla extract (for caramel)
- 1/2–3/4 teaspoon flaky sea salt (for caramel, plus extra for sprinkling on top)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
- Nonstick spray (for preparing pan)
- Parchment paper (to line the pan)
Instructions
- Preheat your oven to 325°F (165°C). Line your 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting later. Lightly spray the parchment with nonstick spray.
- Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat until the mixture becomes smooth and creamy.
- Add in the egg and vanilla extract, mixing until fully incorporated.
- Whisk together the flour, baking powder, and fine sea salt in a separate bowl. Gradually add this to the butter blend, stirring until a soft, crumbly dough forms.
- Transfer about 2/3 of the dough to the prepared pan, pressing it firmly into the bottom. Reserve the remaining dough in the refrigerator.
- Bake the crust for about 18–20 minutes until it starts turning light golden. Avoid over-baking.
- Make the caramel filling by combining the butter, brown sugar, heavy cream, and light corn syrup in a medium saucepan. Cook over medium heat until it begins to bubble gently.
- Cook for 3–4 minutes, stirring constantly until slightly thickened and glossy. Remove from heat, mix in the vanilla and ½ teaspoon of flaky sea salt.
- Let the caramel cool for about 5 minutes, then pour it evenly over the baked crust and sprinkle the optional nuts and/or mini chocolate chips.
- Crumble the reserved dough over the caramel layer without pressing it flat.
- Return the pan to the oven and bake for an additional 22–28 minutes until the top is light golden.
- Cool completely in the pan for about 2-3 hours at room temperature, then chill in the refrigerator for 45–60 minutes for cleaner slices.
Notes
For make-ahead tips, prepare your caramel filling a day in advance and store in the refrigerator. Drizzle melted chocolate over cooled bars for a finishing touch.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg