Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes
Feel free to substitute unsalted butter with salted butter, but reduce the additional salt in the recipe to balance the flavors. If you’re feeling adventurous, try adding a pinch of cinnamon to the dough for a warm, spiced twist reminiscent of the churros my family and I enjoyed during our trips to local fairs.
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, usually about 3-5 minutes. This step is crucial as it sets the foundation for our bars, much like the hours I spent perfecting dough textures with my abuela.
- Add the vanilla extract and mix until incorporated. Gradually add the all-purpose flour and salt, mixing just until the dough comes together.
- Press half of the dough into the prepared baking dish, creating an even layer. Bake for 15 minutes or until the edges are slightly golden.
- Remove from oven and pour the caramel sauce over the baked layer, spreading it evenly. Sprinkle half of the sea salt flakes over the caramel.
- Crumble the remaining dough over the caramel layer, gently pressing down. Sprinkle the rest of the sea salt flakes on top.
- Return to the oven and bake for an additional 25 minutes, or until the top is golden brown and the caramel is bubbly. The aroma will fill your kitchen, much like the comforting scent of my abuela’s sopa simmering on the stove.
- Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and savor the layers of buttery goodness and caramel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International