Ingredients
2 1/2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups caramel sauce (store-bought or homemade)
1/2 teaspoon flaky sea salt (for topping, optional)
1/2 cup chocolate chips (optional)
1/2 cup chopped pecans or almonds (optional)
Instructions
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine flour, brown sugar, granulated sugar, and salt. Mix until evenly combined.
Add melted butter, eggs, and vanilla extract. Stir until a thick, soft dough forms.
Press about 2/3 of the dough evenly into the bottom of the prepared pan. Use your hands or a spatula to create a smooth layer.
Spread the caramel sauce evenly over the dough, leaving a small border around the edges to prevent overflow.
If using chocolate chips or nuts, sprinkle them evenly over the caramel layer.
Crumble the remaining dough over the top. Do not worry about covering every spot—some caramel should remain visible.
Bake for 30 to 35 minutes, or until the top is lightly golden brown.
Remove from the oven and immediately sprinkle flaky sea salt on top if desired.
Allow the bars to cool completely in the pan before lifting them out and slicing into squares.
Notes
Use room temperature eggs for a smoother dough and better texture.
Make sure the caramel sauce is thick, not too runny, to prevent soggy bars.
Let the bars cool fully before cutting to help the caramel set properly.
For clean slices, use a sharp knife and wipe it between cuts.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.