Ingredients

• 1 ½ cups (≈170 g) all‑purpose flour

• ½ tsp salt

• ½ cup (115 g) unsalted butter, softened

• ⅔ cup (135 g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 can (14 oz / ~396 g) sweetened condensed milk

• 1 cup (≈200 g) soft caramel pieces or caramel bits

• Sea salt flakes, for sprinkling
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C) and line a 9×13‑inch baking pan with parchment paper (leaving some overhang for easy removal).

2. In a bowl, whisk together flour and salt.

3. In another mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

5. Gradually add the flour mixture to the wet ingredients and mix until just combined.

6. Press the dough evenly into the bottom of the prepared pan to form the crust.

7. Bake the crust for about 15 minutes or until lightly golden.

8. Remove from oven and immediately sprinkle the caramel pieces evenly over the hot crust. Then pour the sweetened condensed milk over the caramel layer, covering it evenly.

9. Return to the oven and bake for 10‑15 additional minutes, or until the caramel layer is bubbling slightly and the top is set.

10. Remove from oven and allow the bars to cool completely in the pan (~30 minutes). Then lift out via parchment overhang, sprinkle generously with sea salt flakes, and cut into squares or bars.
    
    

Chefify Tips

• Use high‑quality caramel pieces for the best flavour and texture in the middle layer.

• Press the crust firmly and bake only until lightly golden — this gives a sturdy base without over‑browning.

• Sprinkle sea salt while the bars are still warm so the salt adheres nicely.

• Let the bars cool fully (or chill slightly) before cutting to ensure clean edges and less crumb.

• Store cooled bars in an airtight container at room temperature for up to 3 days; they also freeze well for future indulgence.