Sourdough Caramel Bars
These rich and indulgent sourdough caramel bars feature a buttery sourdough shortbread crust, a thick chewy caramel layer, and a smooth chocolate topping. The slight tang from sourdough discard balances the sweetness perfectly, creating bakery-style dessert bars that are soft, chewy, and incredibly satisfying.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Mixing Bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Saucepan
- Spatula
- Knife (for cutting bars)
Ingredients
Crust
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 cup sourdough discard
- 2 cups all-purpose flour
- ½ teaspoon salt
Caramel Layer
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Topping
- 1½ cups milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and smooth.
- Add the sourdough discard and mix until fully combined.
- Stir in the flour and salt until a soft dough forms.
- Press the dough evenly into the prepared baking pan to form the crust.
- Bake the crust for 18-20 minutes until lightly golden around the edges.
- Remove the pan from the oven and set aside.
- In a saucepan over medium heat, melt the butter and brown sugar together while stirring continuously.
- Add the heavy cream and continue stirring until the mixture becomes smooth and begins to thicken.
- Cook for about 4-5 minutes, then stir in the vanilla extract and salt.
- Pour the caramel evenly over the baked crust.
- Return the pan to the oven and bake for another 10-12 minutes.
- Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot caramel layer.
- Let the chocolate sit for about 2 minutes until melted, then spread it evenly across the top with a spatula.
- Allow the bars to cool completely at room temperature or in the refrigerator until the chocolate is set.
- Lift the bars from the pan using the parchment paper and cut into squares before serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 280
- Carbohydrates: 34g
- Fat: 15g
- Saturated Fat: 9g
- Sugar: 22g
- Protein: 3g
- Sodium: 120mg
