Caramel Nanaimo Bars

Instructions

1. 1

   Preheat the oven to 180°C (350¿tF). Line an 18x18cm baking dish with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Sift dry ingredients to ensure even distribution.

3. 3

   In a large bowl, use an electric mixer to cream together the butter and confectioner's sugar until light and fluffy.

   Tip: Use a stand mixer for best results.

4. 4

   Gradually add the unsweetened condensed milk and mix until well combined.

   Tip: Be careful not to overmix.

5. 5

   Add the eggs one at a time, mixing well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

6. 6

   Stir in the softened butter until fully incorporated.

   Tip: This will help ensure a smooth filling.

7. 7

   In a separate bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

8. 8

   Add the vanilla extract and mix until combined.

9. 9

   Pour the chocolate mixture over the filling and spread evenly.

   Tip: Use a spatula to ensure a smooth, even layer.

10. 10

    Spread the biscuit mixture evenly over the chocolate layer.

    Tip: Make sure to cover the entire surface.

11. 11

    Drizzle the caramel sauce over the top of the biscuit layer.

    Tip: Use a spatula to create a decorative pattern if desired.

12. 12

    Refrigerate for at least 2 hours or until set.

    Tip: Allow to come to room temperature before serving.

13. 13

    Cut into bars and serve.

    Tip: Store in an airtight container in the refrigerator for up to 5 days.