I hope you’re getting an eyeful of this. It’s called a caramel bar, and it’s very impressive. We snagged it at a favorite local bakery, and it tastes every crumb as good as it looks. Better, even, if that’s possible.
My task now is to figure out how the heck to replicate it in my own kitchen. It’s not as straightforward as, say, baking up a cookie you liked at the deli. And I’m no baking maven. I can’t figure out just by looking at (or biting into) this bar what exactly the composition is.
Allow me to try and describe it for you: soft, almost to the point of being undone on the inside, with a crust that borders on crunchy –- a topside baked up crinkly and crackly that also (contrary to reason) has a thick caramel glaze, and a perfectly browned, crisp underside. It’s the two of these qualities together, a crust that gives way mid-bite to velvet density, that’s keeping me up at night.
This local baking darling has stumped me before, with her version of a blondie, which had a similar interior texture and crust. There’s got to be a lot of butter. Loads, I’m sure. And eggs. Not a lot of flour.
But what else? What about technique? How does she do it, for crying out loud? I have to know.
So, all you baking know-it-alls out there, if you’re reading, would you mind terribly imparting a hint? A clue? Spilling a secret or two?
Oh, I’d be so grateful.