Description
Gooey, homemade salted caramel makes these buttery bar cookies something sweet and special. They’re easy to make and impossible to resist.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup confectioners' sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
For the filling — homemade caramel:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup heavy cream, warmed
- 2 tbsp unsalted butter
- 1/4 tsp vanilla extract
- Pinch of salt
OR use the shortcut version:
- 7 oz bag caramel candies
- 1/6 cup milk
- 1/4 tsp vanilla extract
For the topping:
- 1/2 tbsp coarse sea salt
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment, leaving an overhang, and set aside.
- If making the homemade caramel: combine the sugar and water in a small, light-colored saucepan over medium heat. Cook without stirring until the sugar turns a deep amber, 8–10 minutes. Remove from heat, carefully whisk in the warmed cream (it will bubble), then whisk in the butter, vanilla, and salt. Set aside to cool to room temperature; it will thicken as it cools. You need 1/2 cup.
- If using the shortcut: combine caramel candies and milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth. Stir in the vanilla. Set aside.
- In a mixer bowl, beat the butter, granulated sugar, and confectioners’ sugar on medium speed until creamy, 2–3 minutes. Add the vanilla and beat until combined.
- Add the flour on low speed and mix until a soft dough forms.
- Press half of the dough evenly into the prepared pan. Bake for 15 minutes, until lightly golden.
- Remove from oven. Pour the caramel evenly over the base and spread it to the edges. Sprinkle the coarse salt over the caramel.
- Crumble the remaining dough over the caramel layer and distribute evenly.
- Bake for another 25–30 minutes, until the top is lightly golden brown.
- Cool completely in the pan on a wire rack before lifting out and cutting into squares.
Notes
The caramel thickens as it cools, so let it sit a few minutes before spreading — this keeps it from seeping through the crumble topping. For the shortcut version, heat the caramel candies and milk in 30-second bursts and stir between each zap until completely smooth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 35