Salted Caramel Nanaimo Bars
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Salted Caramel Nanaimo Bars are a decadent three layered treat combining butter, sugar, eggs and flour with a salted caramel middle and finishing touch of sea salt. This recipe takes 20 minutes to prepare and 25 minutes to bake, making it suitable for anyone looking to create an impressive dessert without spending hours in the kitchen.
Ella x
Ingredients
- 200 gbutter(softened)
- 400 ggranulated sugar
- 150 gbrown sugar
- 4 eggeggs
- 250 gall-purpose flour
- 1 tspsalt
- 1 tspbaking soda
- 100 gunsalted butter, softened
- 200 gsalted caramel sauce
- 1 tspsea salt
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the baking sheet with a small amount of butter to ensure the bars release easily.
- 2
In a large saucepan, combine the granulated sugar, brown sugar, and 100g of the unsalted butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be patient, as this process can take about 5-7 minutes.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the caramel turns a deep amber color.
Tip: Use a candy thermometer to monitor the temperature, but be careful not to burn yourself.
- 4
Remove the saucepan from the heat and slowly pour in the salted caramel sauce, stirring constantly. Let the mixture cool slightly before transferring it to a bowl to cool completely.
Tip: This is the hardest part – resisting the temptation to taste the caramel!
- 5
In a large mixing bowl, cream together the softened butter and eggs until light and fluffy. Add the flour, salt, and baking soda, and mix until just combined.
Tip: Don't overmix, as this will result in tough bars.
- 6
Press half of the mixture into the bottom of a lined or greased 20x20cm square baking dish.
Tip: Make sure to press the mixture evenly and smoothly.
- 7
Drizzle the cooled caramel sauce over the bottom layer, leaving a 1cm border around the edges.
Tip: Use a spatula to spread the caramel evenly.
- 8
Top the caramel with the remaining mixture, pressing it down gently to adhere.
Tip: Make sure to cover the entire surface, as this will help the bars hold their shape.
- 9
Bake the bars for 20-25 minutes, or until the edges are lightly golden brown.
Tip: Don't overbake, as this will cause the bars to dry out.
- 10
Remove the bars from the oven and sprinkle with sea salt. Let them cool completely in the pan before cutting into squares.
Tip: This is the hardest part – waiting for the bars to cool!
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