Miso Caramel Bars: Sweet & Salty & So Much More
15,527
Published 2021-11-11
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
All Comments (21)
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These were so worth the effort. Delicious!
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The presentation, cinematography, and recipe quality are obscenely disproportionate with the view count… y’all need to stop sleeping on this channel!
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I can't wait to do my own dancing when I make this. Thank you for making the steps quite approachable.
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Love the recipe. Second time making this dessert. I added pecans and reduced the sugar. Love the miso flavor
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You are simply amazing, your effort and care in teaching us the recipe is sooo admirable. One of the best chef youtubers out there 😍
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Dude I'm in love with your channel. Thank you for the awesome recipes you share. It's great how you combine ingredients that most wouldn't think to mix and create something unique and special. I'm thinking a little of this caramel on top of chocolate chip cookies.
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coming back to say that I've made these 8 times and it's been a hit every time!
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I love watching you enjoying your treats. You are the KING of cool .
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I watched this video after getting into bed for the night and almost got up to make them. I made them the next day and DANG these are soooooo good! When I measured my whipping cream I was short by a lot- like 100g- and I subbed a mix of whole milk and sour cream (all I had)… it worked great! Maybe even added a little ‘tang’?
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These look so good
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Oh my! I’m making this now asap! Thanks for the recipe ❤
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Looks delicious
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That dance at the end tells us how good they are!
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Miso caramel? Yessssss great combo, ok I will watch the video now
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Loved the video!!!
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Just made a Gluten-free version of these and they turned out amazing! I used GF miso paste, GF oats, and Bob’s Redmill All purpose flour. Lovely crunch, delightfully gooey but surprisingly not too sticky caramel with that lovely miso tang, and they are very cohesive (a common issue when converting to GF). This recipe is going to become a fixture in my repertoire!
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This sounds like my dream dessert 😳🥹
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Wouldn't have thought of miso.....they look amazing so I'll have to get some miso and try it!
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I'm gonna thank you now. It's 12:30 a.m. and I can't sleep. Great, I'm mentally ticking off the ingredients to make these now. I'm missing the chips so I'll have to wait. I just stumbled on your channel. Subscribed and bell on. Thank you.
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The dough really reminds me of Dutch apple(crumble) pie it’s so good!! Will have to try it next time with these fillings!! So excited about pairing miso and caramel!! 🍀
