Ingredientes para Way Too Sinful Caramel Crunch Bars
- 6 tablespoons (3 ounces) unsalted butter (for caramel)
- White Sugar
- 2 large egg yolks
- Vanilla Extract
- All Purpose Flour
- Granulated Sugar
- ½ cup light corn syrup
- Heavy Cream
- Blanched Slivered Almond
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Cómo preparar Way Too Sinful Caramel Crunch Bars
- Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to help with lifting the bars later.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add 2 ½ cups all-purpose flour, ½ cup at a time, mixing on low speed until a dough forms. Be careful not to overmix!
- Press the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool slightly on a wire rack.
- While the crust cools, prepare the caramel topping. In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water, and 6 tablespoons (3 ounces) unsalted butter.
- Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to low and continue to cook, without stirring, until the caramel reaches a deep amber color (about 10-12 minutes). Watch carefully to prevent burning!
- Remove from heat and carefully whisk in ½ cup heavy cream (be cautious, it will bubble up).
- Evenly sprinkle 1 cup sliced almonds over the cooled crust.
- Pour the caramel topping over the almonds and spread evenly.
- Bake for 10-12 minutes, or until the topping is bubbly and set.
- Let cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Cut into bars and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
49g
Fat
21g
Carbs
6g
