Salted Caramel Brown Betty

Instructions

1. 1

   Preheat oven to 180°C. Line a 20x20cm baking dish with parchment paper.

   Tip: To prevent the dessert from sticking, make sure to grease the baking dish with butter.

2. 2

   Melt the butter and sugar in a saucepan over medium heat, stirring until the sugar dissolves.

   Tip: Use a medium heat to prevent the caramel from burning.

3. 3

   Add the brown sugar, eggs, and milk to the saucepan, stirring until well combined.

   Tip: Use a whisk to ensure the mixture is smooth and free of lumps.

4. 4

   Remove the saucepan from the heat and stir in the flaky sea salt.

   Tip: Be careful, as the mixture will be hot.

5. 5

   Arrange 1/2 of the puffed rice cereal at the bottom of the prepared baking dish.

   Tip: This will help prevent the breadcrumbs from sticking to the dish.

6. 6

   Pour the caramel sauce over the cereal, followed by the melted butter mixture.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

   Arrange the remaining puffed rice cereal on top of the caramel mixture.

   Tip: Press the cereal gently to ensure it adheres to the caramel.

8. 8

   Arrange the butterfingers on top of the cereal, followed by the granulated sugar.

   Tip: Press the sugar gently to ensure it adheres to the butterfingers.

9. 9

   Bake for 25-30 minutes, or until the top is golden brown and the caramel is bubbly.

   Tip: Check the dessert frequently to prevent the caramel from burning.

10. 10

    Remove the dessert from the oven and let it cool for 10 minutes.

    Tip: This will help the caramel set properly.

11. 11

    Transfer the dessert to a wire rack to cool completely.

    Tip: This will help the dessert retain its shape.