Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups caramel bits or soft caramel candies, chopped
- 1 cup chopped pecans or walnuts (optional for crunch)
- 1 cup semi-sweet chocolate chips (optional for topping)
- Substitution tip: For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step reminds me of Mama Lou’s patience, always emphasizing how important it is to get a fluffy base for the best texture.
- Add the vanilla extract and salt to the butter mixture, mixing until combined.
- Gradually add the flour, mixing on low speed until just combined. The dough will be crumbly but should hold together when pressed.
- Press two-thirds of the dough evenly into the prepared pan to form the crust. I find this part easiest when I lightly wet my hands; it helps create a smooth, even layer just like Mama Lou taught me.
- Bake the crust for 15 minutes or until it’s lightly golden around the edges. While it bakes, prepare the caramel layer.
- In a medium saucepan over low heat, combine the sweetened condensed milk and caramel bits. Stir constantly until melted and smooth, about 5-7 minutes. Be patient here—rushing will cause the caramel to seize.
- Remove the crust from the oven and carefully pour the warm caramel over it, spreading evenly. Sprinkle the reserved dough evenly over the caramel layer.
- Top with chopped nuts and chocolate chips if using, pressing lightly into the dough layer.
- Return the pan to the oven and bake for an additional 20-25 minutes or until the top is golden brown and set.
- Remove from the oven and allow the bars to cool completely in the pan on a wire rack. This is my favorite part—waiting with anticipation, just like when Ouma and I would sneak peeks at the kitchen timer during family holidays.
- Once cooled, lift the bars out of the pan using the parchment overhang and cut into squares. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International