Miso Caramel Bars: Sweet & Salty & So Much More

Video Description

If you like salted caramel, then you'll LOVE these Miso Caramel Bars. The miso adds a salty funky umami to the caramel, making it perfectly sweet & salty. People won't be able to tell that it's miso in there but they'll be going back for another piece. Buttery oat crumble base and dark chocolate rounds out this bar. It's an easy no mixer recipe, perfectly suited to make you the star of your next bake sale! Miso Caramel Bar Recipe Miso Caramel - 200g (1 cup) sugar - 60g (1/4 cup) water - 85g (1/4 cup) corn syrup (sub honey) - 56g (4 tbsp) unsalted butter - 150g (1/2 cup + 2 tbsp) heavy cream - 60g (3 tbsp) miso paste (sub 1/2 tsp salt) - 1 tsp vanilla extract - 12g (1 tbsp) AP flour Oat Bar - 175g (1 1/4 cups) AP flour - 160g (1 1/4 cup)rolled oats (can sub instant oats but the texture will be slightly different) - 150g (3/4 cup) brown sugar, packed - 1/2 teaspoon baking soda - 1 tsp baking powder - 1/4 teaspoon salt (table salt or fine sea salt) - 12 tablespoons (170g) unsalted butter, melted - 170g (1 cup) bitter-sweet chocolate chips (or chocolate chunks) Make Miso Caramel 1. In a heavy-bottomed saucepan, place sugar, water, and corn syrup. Cook over medium heat and stir just until the sugar has dissolved. Cover with the lid and cook for 5 minutes. Then, take off the lid and keep on boiling. From this point on, do not stir the caramel, but swirl the pan to even out the cooking. Continue cooking while not stirring, until the sugar turns a rich amber colour. The pan may begin to start slightly smoking. 2. Add in butter and stir to combine. Cook for one minute until you can smell browned butter. Add in cream and stir. Be careful — the caramel will bubble and steam. Stir until bubbling subsides and cook for one more minute. 3. Turn off the heat and immediately and add vanilla. Then, add in miso paste. Stir or whisk until fully combine. Whisk in flour. 4. Set caramel sauce aside and let cool while making the rest of the bar. Make Bar 1. Pre-heat oven to 350F (175C). Line a 9" x 9" pan with greased aluminum foil. 2. In a large bowl, combine flour, oats, brown sugar, baking soda, baking powder, and salt. Stir or whisk to combine well. Drizzle in melted butter and stir until evenly combined. The mixture will be thick and lumpy. 3. Add roughly half of mixture to the prepared pan. Use your hands or a spatula to press the mixture into an even layer. 4. Bake for 10 minutes. 5. Take the bar out of the oven and evenly sprinkle with chocolate chips. Pour all of the miso caramel over the chocolate. Use a spatula to spread out caramel. Crumble remaining oat mixture evenly over top. 6. Return to oven and bake until the top is golden brown and the caramel is bubbling, around 20 minutes. 7. Remove from oven and let cool COMPLETELY before slicing. At least 4 hours at room temp (preferably overnight) or 2 hours in the fridge. If the bar is not cooled before slicing, the caramel will not be set, and you will end up with a crumbly melty mess. Trust me, the wait is worth it. 8. Carefully peel away foil. Use a sharp knife to slice into 16 squares (4x4). 00:00 Intro 00:32 Hi! + Miso Caramel Bar Intro 01:19 Recipe Begins + Make Caramel 03:33 Make Oat-y Crumble 05:11 Bake (just the base) 05:21 Construct Bar (Chocolate + Caramel + Topping) 05:59 Bake (whole bar) 06:11 YOU GOTTA LET THE BAR COOL 06:45 Extricate From Foil 07:01 Confessional 07:30 Slice Bars 07:42 Eat the Bars! 08:17 You gotta make these… 08:42 Outro Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc