Caramel Bars (Max’s Inspired)

Max's Caramel Bars | www.SpoonfulOfButter.com
5 from 10 votes
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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!

Max's Caramel Bars | www.SpoonfulOfButter.com
Max's Caramel Bars | www.SpoonfulOfButter.com

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Max's Caramel Bars | www.SpoonfulOfButter.com
Caramel Bars | www.SpoonfulOfButter.com

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.

Max's Caramel Bars | www.SpoonfulOfButter.com

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This post contains some affiliate links. For more information, see my disclosures here.

Here’s What You’ll Need

TOOLS & EQUIPMENT:

INGREDIENTS:

  • 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
 

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How to Make Caramel Bars Step-by-Step

Max's Caramel Bars | www.SpoonfulOfButter.com
Mis en place. Have all the ingredients measured. Prepare the saucepan, mixing bowls, whisk, and a spatula.
 
Max's Caramel Bars | www.SpoonfulOfButter.com
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.
 
Max's Caramel Bars | www.SpoonfulOfButter.com
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
 
Max's Caramel Bars | www.SpoonfulOfButter.com
In a mixing bowl, beat the eggs and vanilla extract.
 

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Max's Caramel Bars | www.SpoonfulOfButter.com
In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined.
 
Max's Caramel Bars | www.SpoonfulOfButter.com

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.

 
Max's Caramel Bars | www.SpoonfulOfButter.com
Pour the batter into the prepared pan.
 
Max's Caramel Bars | www.SpoonfulOfButter.com
Evenly distribute the batter into the pan by gently spreading the batter to the sides using a spatula.
 

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Max's Caramel Bars | www.SpoonfulOfButter.com
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.
 
Max's Caramel Bars | www.SpoonfulOfButter.com
Cool completely before cutting them.
 
Max's Caramel Bars | www.SpoonfulOfButter.com


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Caramel Bars | www.SpoonfulOfButter.com
Caramel Bars | www.SpoonfulOfButter.com
Caramel Bars | www.SpoonfulOfButter.com
Max's Caramel Bars | www.SpoonfulOfButter.com

Caramel Bars

5 from 10 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 36 1.5-inch bars
Author: trish | Spoonful of Butter
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
Print Recipe Pin Recipe

Ingredients

  • 156 grams (1 1/4 cup) bleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ 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
  • ½ cup cashew nuts chopped

Instructions 

  • 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.
    156 grams (1 1/4 cup) bleached all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
  • In another mixing bowl, beat the eggs and vanilla extract.  Set aside.
    3 pieces large eggs
    1 teaspoon vanilla extract
  • In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined. (Do not turn off the heat yet.)
    227 grams (1 cup) unsalted butter
    250 grams (1 3/4) cup light brown sugar
  • 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.
    1/2 cup cashew nuts

Notes

(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. 
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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35 thoughts on “Caramel Bars (Max’s Inspired)”

  1. 5 stars
    This is a lovely recipe! Further, I want to commend your site design here – noting the measurements required when an ingredient is mentioned is so useful, it’s incredibly annoying when it’s left out so you have to scroll up to the ingredients list every two seconds!
    Thanks for the recipe.

    1. Karuna, thank you for sharing your feedback! I am thrilled you love these caramels bars and the site design useful. 🙂

  2. I don’t recommended this recipe and lack of ingredients. it came out the cakey! it’s supposed to be moist, chewy. Don’t recommended!

  3. i tried it tho i didn’t temper the eggs bcos i just found the notes when i’m done baking it, mine came out like a cake 🙁

  4. I suggest having the eggs at a room temperature because it helps preventing the eggs from scrambling. Also turning off the heat to the sugar and butter mixture before adding the eggs to the mixture. I don’t want to sound rude but I do think you could have been more specific in your instructions, especially for the non-bakers.

    1. She didn’t say in the recipe to add the eggs to the butter/sugar mixture it’s the other way around and was very specific on how to do it so the eggs don’t get scrambled.

    1. Yes, you can add toasted cashews into the batter if you like.

      I have not tried baking this in a 6 or 8-inch pan but I think it would work. Try filling the pan up to half-full only as they rise quite a bit. You may also need to adjust the baking time – it’s done when a toothpick/ cake tester inserted into the center of the pan comes out clean. Good luck!=)

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