I always bring these caramel bars as a dessert to potluck parties and they have always been a hit! Just the rights sweetness, soft, and nutty – best paired with coffee or tea!
Let your cravings lead the way. This phrase holds true for this recipe. I’ve been craving for Max’s caramel bars, and as the nearest Max’s restaurant is a 30-minute drive from where I live, I thought I should be able to replicate these bars from my own kitchen. My version is equally good, easy, and cheaper to make!
These caremel bars are made from simple ingredients – flour, butter, eggs, vanilla, brown sugar, and cashew nuts. I prefer to use light brown sugar over dark primarily because of the nice, golden brown color it gives, but if you don’t have one then dark brown sugar is okay.
Here’s What You’ll Need
TOOLS & EQUIPMENT:
How to Make Caramel Bars Step-by-Step
Temper the eggs by adding about ⅓ of the butter mixture into the egg mixture while whisking constantly (to avoid cooking the eggs).
When they are mixed, return the eggs back in the saucepan (that is still over low heat) with the remaining butter mixture. Mix thoroughly with a whisk. Gradually add the flour mixture into the butter mixture until combined. Be careful not to overmix or the bars will be tough. Turn off the heat.
I always bring this as a dessert to potluck parties and it has always been a hit! Just the rights sweetness, soft, and nutty – best paired with coffee or tea! Inspired by the popular caramel bars from Max’s restaurant. #cashew #filipinofood #caramelbars #copycat
- 156 grams (1 1/4 cup) bleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 227 grams (1 cup) unsalted butter
- 250 grams (1 3/4 cup) light brown sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cashew nuts, chopped
- Preheat oven to 350F/ 180C. Line the bottom of an 9 x 13-inch baking pan with parchment paper and grease and flour the sides.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. In another mixing bowl, beat the eggs and vanilla extract. Set aside.
- In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined. (Do not turn off the heat yet.)
- Temper the eggs (Note 1) by adding about ⅓ of the butter mixture into the egg mixture while whisking constantly (to avoid cooking the eggs). When they are mixed, return the eggs back to the saucepan with the remaining butter mixture. Mix thoroughly with a whisk.
- Gradually add the flour mixture into the butter mixture until combined. Be careful not to overmix or the bars will be tough. Turn off the heat. Pour the batter into the prepared pan.
- Evenly distribute the batter into the pan by gently spreading the batter to the sides using a spatula.
- Sprinkle top with chopped cashew nuts. Bake for 20-25 minutes or until a toothpick/ cake tester inserted into the centre of the bar comes out clean. Cool completely before cutting them.
(Note 1) Tempering eggs mean you need to add a hot liquid to an egg mixture. If you just combine the two mixtures, you’ll end up with cooked eggs in your sauce. The goal is to slowly bring up the temperature of the eggs without scrambling them.
(Note 2) Store in airtight container at room temperature for 3-5 days.