Miso Caramel Bars: Sweet & Salty & So Much More

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

To a medium-sized pot, add 200 grams of sugar, 60 grams of water, and 85 grams of corn syrup. Stir just until all the sugar is moistened.

Place the pot on the stove over medium heat, cover with a lid, and set a timer for 5 minutes to let the sugar come to a boil.

After 5 minutes, remove the lid and let the sugar continue to boil without stirring, swirling the pan occasionally.

Cook until the sugar turns a golden amber color.

Once golden, add in 56 grams of unsalted butter and swirl until melted, cooking for one more minute until nutty brown butter is fragrant.

Carefully add 150 grams of cream to the pot and stir until bubbling subsides, then boil for another minute.

Turn off the heat and add 1 teaspoon of vanilla extract and 60 grams of miso paste, whisking vigorously until fully combined.

Add 1 tablespoon of flour to the caramel and whisk until fully incorporated. Set the caramel aside.

Preheat the oven to 350°F (175°C) and line a 9-inch by 9-inch metal baking pan with foil, brushing it lightly with oil.

In a large mixing bowl, combine 175 grams of all-purpose flour, 160 grams of rolled oats, 150 grams of brown sugar, 0.5 teaspoon of baking soda, 1 teaspoon of baking powder, and 0.25 teaspoon of fine sea salt. Stir to combine.

Add 170 grams of melted unsalted butter to the oat mixture and stir until moistened with no dry flour left.

Press a bit more than half of the oat mixture into the bottom of the prepared pan to form the base.

Bake the base in the oven for 10 minutes until slightly puffed and starting to set around the edges.

Scatter 170 grams of chocolate chips over the hot base, allowing them to melt slightly.

Drizzle the miso caramel over the chocolate and spread evenly to the edges of the pan.

Crumble the remaining oat mixture over the caramel layer.

Return the pan to the oven and bake for around 20 minutes until the top is lightly golden and caramel is bubbling around the edges.

Allow the bars to cool completely before slicing, which will take at least 4 hours at room temperature or 2 hours in the fridge.

Use the foil to lift the bars out of the pan and carefully peel the foil away from the sides.

Cut the bars into 16 squares, wiping the knife between cuts if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens