Bar Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line an 8x8-inch (or 9x9-inch for slightly thinner bars) baking pan with parchment paper, leaving an overhang on two sides to lift the bars out. Lightly grease the parchment.

Make the base dough

In a medium bowl whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl or the bowl of a stand mixer fitted with the paddle, beat the cold cubed unsalted butter and granulated sugar together on medium speed until the mixture resembles coarse crumbs (about 2–3 minutes).

Form and bake base

Add the flour mixture to the butter-sugar crumbs and pulse or stir just until combined and a crumbly dough forms. Press about two-thirds of the dough firmly and evenly into the prepared pan to form the bottom crust (reserve the remaining third for topping). Bake the crust in the preheated oven for 15–18 minutes, or until the edges are lightly golden. Remove from oven but keep oven on.

Warm the sweetened condensed milk

Place the can of sweetened condensed milk into a small saucepan over very low heat. Stir constantly with a heatproof spatula or spoon just until it becomes slightly thinner and warm (do not boil). Alternatively, transfer the sweetened condensed milk to a microwave-safe bowl and heat in 20-second bursts, stirring between, until warm and pourable (about 40–60 seconds total).

Make the chocolate-caramel mixture

In a small saucepan over low heat combine the semi-sweet chocolate chips, light corn syrup, and 2 tablespoons of unsalted butter. Stir continuously until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the warmed sweetened condensed milk and vanilla extract until fully combined and silky. If using nuts, fold in the toasted chopped pecans or walnuts now.

Assemble the filling

Pour the chocolate-caramel filling evenly over the pre-baked crust and spread it to the edges with an offset spatula or the back of a spoon. Crumble the reserved one-third of the dough over the top of the filling, distributing it evenly so some filling peeks through.

Bake to set

Return the pan to the oven and bake for an additional 15–18 minutes, or until the topping is lightly golden and the filling is set around the edges. The center may still be slightly soft but will firm as it cools.

Cool and finish

Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan (about 1–1.5 hours) so the filling firms. If desired, dust the top lightly with powdered sugar and scatter a few flakes of sea salt for contrast.

Slice and serve

Use the parchment overhang to lift the bars from the pan. Place on a cutting board and cut into 9 or 12 bars using a sharp knife wiped between cuts for clean slices. Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. Bring to room temperature before serving if chilled.