Ingredients
Scale
- 1 1/2 cups all-purpose flour (for a gluten-free option, substitute with almond flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt (plus extra for sprinkling)
- 3/4 cup unsalted butter, softened (room temperature is key for easy creaming)
- 2/3 cup light brown sugar, packed
- 1 large egg, free-range if possible
- 1 teaspoon vanilla extract (my mum swore by homemade vanilla for a richer flavour)
- 1 can (14 oz) sweetened condensed milk
- 1 cup soft caramel candies, chopped (or use quality store-bought caramel squares)
- Optional: 1/2 cup chopped toasted pecans or walnuts for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking tin with parchment paper, leaving an overhang to lift the bars out easily later—this little trick saves endless scraping and keeps the edges neat.
- In a medium bowl, sift together the flour, baking powder, and salt. I like to keep this simple, but it’s crucial for an even crumb.
- In a large bowl, cream the softened butter and brown sugar together with a wooden spoon or electric mixer until the mixture is light and fluffy—about 4 minutes. This step is where the magic begins, just like those early mornings when I’d watch my mum’s hands moving effortlessly.
- Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
- Gradually fold in the dry ingredients until you have a soft dough. It should feel slightly sticky but manageable; if it feels too dry, add a teaspoon of milk.
- Press about two-thirds of the dough evenly into the bottom of your prepared tin, creating a firm base. Use your fingers or the back of a spoon to smooth it out. This base is what holds all the gooey goodness together, so don’t rush this part.
- In a small saucepan over low heat, combine the sweetened condensed milk and chopped caramel candies. Stir constantly until the caramel melts into a silky, golden sauce—this usually takes about 5 minutes. Be patient; rushing can cause grainy caramel, and trust me, I’ve learned that the hard way!
- Pour the hot caramel over the pressed dough base, spreading it evenly. If you’re adding nuts, sprinkle them gently over the caramel now for a lovely texture contrast.
- Crumble the remaining dough over the caramel layer, leaving some gaps so the caramel peeks through as it bakes.
- Lightly sprinkle a pinch of sea salt over the top to balance the sweetness. This small flourish is a nod to my mum’s baking style—never too sweet, always just right.
- Bake for 25-30 minutes or until the top is golden and the caramel is bubbling at the edges. The kitchen will smell like the kind of Sunday afternoons I remember fondly—warm, inviting, and full of possibility.
- Allow the bars to cool completely in the tin before lifting them out using the parchment overhang. Cut into 12 squares with a sharp knife. I find it helps to chill them briefly in the fridge to get clean cuts and keep all that gooey caramel intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International