Salted Caramel Almond Bars are a sweet treat perfect for satisfying those afternoon cravings or serving at your next gathering. These chewy bars combine a buttery almond crust with a decadent salted caramel topping, delivering a delightful crunch and rich flavor in every bite. They’re easy to make and are sure to impress your family and friends, whether you’re celebrating a special occasion or enjoying a cozy night in.
What You’ll Need for Salted Caramel Almond Bars
To make these delicious bars, gather the following ingredients:
- 1 1/4 cups all-purpose flour (150 g)
- 1/4 teaspoon salt (1.5 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1/3 cup granulated sugar (67 g)
- 1/2 teaspoon vanilla extract (2.5 mL)
- 1 cup granulated sugar (200 g, for topping)
- 1/3 cup water (80 mL)
- 1/3 cup heavy cream (80 mL)
- 7 tablespoons unsalted butter, cut into tablespoons (98 g, for topping)
- 3 tablespoons honey (60 mL)
- 2 cups sliced almonds (200 g)
- Coarse salt to taste
Step-by-Step Salted Caramel Almond Bars Recipe
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9 x 13 x 2 inch baking pan with parchment paper or lightly grease it.
- In a bowl, whisk together the flour and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until it’s light and fluffy. Add the vanilla extract and mix well.
- Lower the mixer speed and gradually add the flour mixture. Mix until the dough is crumbly and just combined.
- Press the dough evenly into the bottom of the prepared pan. Use a fork to prick the surface of the dough.
- Bake for 15 to 18 minutes, or until the edges are golden brown. Once done, set the pan on a wire rack to cool.
- Keep your oven at 350 degrees F (175 degrees C). Before moving on, measure out all the ingredients for the topping and have them ready.
- In a medium heavy saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar is dissolved.
- Increase the heat to high and cook without stirring until the caramel turns a dark amber color.
- Remove the pan from the heat immediately. Carefully stir in the heavy cream, then add the butter and honey, stirring until melted.
- Stir in the sliced almonds until they are well coated with the caramel mixture.
- Carefully pour the caramel mixture over the prepared crust and spread it evenly.
- Sprinkle coarse salt on top to taste.
- Bake for 12 to 14 minutes, until the almonds are slightly toasted and the caramel is bubbling.
- Allow the bars to cool in the pan on a wire rack for at least 1 hour before cutting into squares or bars.
The Best Way to Serve It
These Salted Caramel Almond Bars are best enjoyed at room temperature or slightly warm. For an extra indulgent treat, serve them with a scoop of vanilla ice cream on the side, or pair them with a cup of hot coffee or tea. When plating, consider cutting the bars into small squares for easy sharing, and drizzle any remaining caramel from the pan on top for added sweetness and flair.
Expert Tips for Salted Caramel Almond Bars
- Watch the Caramel: Pay close attention when cooking the sugar to avoid burning. The dark amber color indicates it’s ready, so keep a close eye on it toward the end.
- Variations: Feel free to experiment by adding chocolate chips or swapping out the almonds for your favorite nuts like pecans or walnuts for a different crunch.
- Storing: Keep leftovers in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness.
Salted Caramel Almond Bars FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but you may want to reduce the added coarse salt to avoid making the bars too salty.
Q: How do I know when the bars are done baking?
A: Look for the edges to be golden brown and the caramel bubbling in the center. You can also insert a toothpick into the crust; it should come out clean.
Q: Can I make the bars ahead of time?
A: Absolutely! You can make them a day ahead and store them, wrapped tightly, at room temperature for the best taste.
Enjoy making these delightful Salted Caramel Almond Bars! They’re bound to become a favorite in your dessert rotation, impressing everyone who has the pleasure of tasting them. Happy baking!
Salted Caramel Almond Bars
Delightful chewy bars with a buttery almond crust and rich salted caramel topping, perfect for satisfying cravings or serving at gatherings.
For the crust
- 1 1/4 cups all-purpose flour ((150 g))
- 1/4 teaspoon salt ((1.5 g))
- 1/2 cup unsalted butter, softened ((113 g))
- 1/3 cup granulated sugar ((67 g))
- 1/2 teaspoon vanilla extract ((2.5 mL))
For the caramel topping
- 1 cup granulated sugar ((200 g))
- 1/3 cup water ((80 mL))
- 1/3 cup heavy cream ((80 mL))
- 7 tablespoons unsalted butter, cut into tablespoons ((98 g))
- 3 tablespoons honey ((60 mL))
- 2 cups sliced almonds ((200 g))
- coarse salt (to taste)
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9 x 13 x 2 inch baking pan with parchment paper or lightly grease it.
- In a bowl, whisk together the flour and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until it’s light and fluffy. Add the vanilla extract and mix well.
- Lower the mixer speed and gradually add the flour mixture. Mix until the dough is crumbly and just combined.
- Press the dough evenly into the bottom of the prepared pan. Use a fork to prick the surface of the dough.
- Bake for 15 to 18 minutes, or until the edges are golden brown. Once done, set the pan on a wire rack to cool.
Making the Caramel Topping
- Keep your oven at 350 degrees F (175 degrees C). Before moving on, measure out all the ingredients for the topping and have them ready.
- In a medium heavy saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar is dissolved.
- Increase the heat to high and cook without stirring until the caramel turns a dark amber color.
- Remove the pan from the heat immediately. Carefully stir in the heavy cream, then add the butter and honey, stirring until melted.
- Stir in the sliced almonds until they are well coated with the caramel mixture.
- Carefully pour the caramel mixture over the prepared crust and spread it evenly.
- Sprinkle coarse salt on top to taste.
- Bake for 12 to 14 minutes, until the almonds are slightly toasted and the caramel is bubbling.
- Allow the bars to cool in the pan on a wire rack for at least 1 hour before cutting into squares or bars.
Best enjoyed at room temperature or slightly warm. Serve with vanilla ice cream or coffee/tea. Cut into small squares for easy sharing and drizzle any remaining caramel from the pan on top.
