Caramel Bars (Max's Inspired) | bakeologie (2024)

5 from 11 votes

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 fromwhere I live, I thought I should be able to make something similar in my own kitchen. My version, though more on the cakey side is equally good, easy, and cheaper to make!

These caramel 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.

A Note About Tempering Eggs

In Step 5 of the the recipe instructions, you would see that we need to temper the eggs. If you’ve never done it before, tempering eggs is nothing to fear.

Tempering means mixing a small amount of the hot liquid (such as hot milk or hot, melted butter) into the cold eggs.What we’re doing is slowly raising the temperature of the egg yolks so they don’t scramble. If you just combine the two mixtures, you’ll end up with cooked scrambled eggs in your sauce.

To do this, pour *some* of the melted butter mixture into the egg mixture while whisking constantly, then pour it all back into the saucepan with the remaining melted butter and continue mixing until smooth.

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

TOOLS & EQUIPMENT:

• 9 x 13-inch baking pan
• Parchment Paper

REFRIGERATED:

• butter. 227g/ 1 cup or 2 sticks of butter cut into cubes. The butter need not be at room temperature because we’ll be melting it in a pot anyway.

• eggs. 3 large eggs or 150g (weight is without shell).

PANTRY:

• flour. 156g or 1 1/4 cup all-purpose flour. I highly suggest you weigh your flour. If you’re going to measure by cup then make sure to use the“spoon & level” method.

• baking soda . 1/2 teaspoon

• salt. 1/4 teaspoon fine salt/ table sale

• brown sugar. 250g or 1 3/4 cup packed of light brown sugar or golden yellow sugar.

• vanilla extract. 1 teaspoon of pure vanilla extract

• cashews. 1/2 cup of chopped cashew nuts.

How To Make Step-By-Step

STEP 1.Preheat oven to 350°F/ (177°C) (no fan).

Mis en place. Have all the ingredients measured. Prepare the saucepan, mixing bowls, whisk, and a spatula.

Line the bottom of an9 x 13-inch baking panwithparchment paperand grease and flour the sides.

STEP 2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

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STEP 3. In another mixing bowl, beat the eggs andvanilla extract.

STEP 4. In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined.

STEP 5. 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.

STEP 6. Pour the batter into the prepared pan.

STEP 7. Evenly distribute the batter into the pan by gently spreading the batter to the sides using a spatula.

STEP 8. 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 slicing them.

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