Salted Caramel Brown Betty
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet and savory dessert featuring caramelized brown sugar, crispy breadcrumbs, and a hint of flaky sea salt.
Ella x
Ingredients
- 120unsalted butter
- 250 gall-purpose flour
- 250 ggranulated sugar
- 120 gbrown sugar
- 2 eggeggs
- 120 mlmilk
- 10 gflaky sea salt
- 100 gbutterfingers
- 150 gpuffed rice cereal
- 150 mlcaramel sauce
Detail level
Instructions
- 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
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
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
Remove the saucepan from the heat and stir in the flaky sea salt.
Tip: Be careful, as the mixture will be hot.
- 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
Pour the caramel sauce over the cereal, followed by the melted butter mixture.
Tip: Use a spatula to spread the mixture evenly.
- 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
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
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
Remove the dessert from the oven and let it cool for 10 minutes.
Tip: This will help the caramel set properly.
- 11
Transfer the dessert to a wire rack to cool completely.
Tip: This will help the dessert retain its shape.
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