Ingredients
Scale
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, cold and cut into cubes
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup homemade or store-bought salted caramel sauce (see substitution below)
- 1 tablespoon coarse sea salt, for sprinkling
Substitution suggestions: For a gluten-free version, you can swap the all-purpose flour with a 1:1 gluten-free baking flour blend. If you prefer a dairy-free option, use coconut oil instead of butter, but keep it chilled before mixing to maintain flakiness. For caramel, you can make your own by gently cooking sugar and butter or use a high-quality store-bought caramel sauce—just be sure it has that lovely balance of sweet and salty.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, baking powder, and salt. This was a trick Mama Lou taught me: always sift or whisk your dry ingredients to help the dough stay light and tender.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The key here, as Mama Lou always said, is to keep the butter cold so the bars turn out flaky.
- In a separate bowl, whisk the sugar, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the flour and butter mixture. Stir gently with a wooden spoon until just combined—it’s okay if the dough looks a little crumbly. Resist the urge to overmix; tender bars come from a light touch.
- Press about two-thirds of the dough evenly into the prepared pan, creating a firm, flat base. This step reminds me of when Ouma and I would compete to see who could press the dough smoother—she always won, but I like to think I’m catching up!
- Spread the salted caramel sauce evenly over the dough layer. Be generous but leave about ¼ inch around the edges to prevent caramel from leaking.
- Take the remaining dough and crumble it over the caramel layer. Don’t worry about perfection here—the crumbles bake into a beautiful, buttery topping that cracks just right when you slice them.
- Sprinkle the coarse sea salt over the top. This is a small step that makes a huge difference, adding that perfect salty crunch that balances the sweetness.
- Bake for 35-40 minutes, or until the top is golden brown and caramel is bubbling around the edges. You’ll know it’s ready when the kitchen fills with that intoxicating aroma of buttery caramel.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. This patience is tough, but trust me—cutting into warm bars leads to gooey, sticky fingers and a less tidy slice.
- Cut into 12 bars and enjoy! These bars pair beautifully with a steaming cup of coffee or a cold glass of milk, just like Mama Lou and I enjoyed on those lazy Sunday afternoons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
