Let me share my family’s favorite homemade version of Max’s Restaurant’s famous caramel bars. After lots of lunches at Max’s and many attempts in my kitchen, I’ve finally cracked the code to making these gooey, buttery treats at home.
These bars taste just like the ones from the restaurant, but at a fraction of the cost. Instead of spending ₱80-100 for a small pack, you can make a whole batch at home for about ₱200-250. Plus, your kitchen will smell amazing!
I love making these as pasalubong or bringing them to family gatherings, and everyone always asks for the recipe. Even if you’re new to baking, this recipe is really easy to follow. Just take your time mixing the ingredients and you’ll end up with perfectly gooey caramel bars that taste just like Max’s.
Why You’ll Love This Recipe
- Achieves the signature gooey texture of Max’s caramel bars
- More cost-effective than buying from the restaurant
- Customizable with various toppings
- Perfect for both family consumption and small business ventures
- Makes an excellent gift during holidays
- No special equipment required
Max’s Restaurant-Style Caramel Bars
Equipment
- Stand mixer or hand mixer for achieving the perfect creamy texture
- 9×13 inch rectangular baking pan ensures proper thickness
- Parchment Paper prevents sticking
- Mixing bowls for separate dry and wet ingredients
- Fine-Mesh Sieve for sifting dry ingredients
- Toothpicks for testing doneness
- Wire cooling rack for proper cooling
- Measuring cups and spoons for accurate measurements
Ingredients
For the Base
- 6 egg yolks pula ng itlog
- 1 cup granulated sugar asukal
- 1½ cups condensed milk kondensadang gatas
- 1½ cups unsalted butter softened at room temperature (mantikilya)
- 2 cups all-purpose flour harina
- 1 cup powdered milk pulbos na gatas
For the Topping
- 1 cup chopped nuts of choice:
- Pili nuts pili
- Cashew nuts kasuy
- Pistachios pistasyo
- Optional: ½ cup dried mango bits
Instructions
- Start by letting your butter soften at room temperature for one hour. While waiting, line your 9×13 inch baking pan with parchment paper, making sure to leave some paper hanging over the edges for easy removal later. Preheat your oven to 350°F (180°C).
- Using a fine-mesh strainer, sift the all-purpose flour and powdered milk together into a bowl and set aside. In a separate large mixing bowl, use your mixer on medium speed to beat the softened butter and sugar together until the mixture becomes light and fluffy – this should take about 5 minutes.
- Add your egg yolks to the butter mixture one at a time, making sure each yolk is fully mixed in before adding the next one. Pour in the condensed milk and mix until just combined. Now, gradually add your sifted flour and milk mixture while mixing on low speed. Stop mixing as soon as everything is combined – overmixing will ruin the gooey texture we want.
- Pour the batter into your lined baking pan, spreading it evenly to the corners. Sprinkle your chosen chopped nuts evenly over the top. Place the pan in your preheated oven and bake for 35 minutes, or until the top is light golden brown. To test if it’s done, stick a toothpick in the center – it should come out with a few moist crumbs.
- Let the bars cool in the pan on a wire rack for 15 minutes. Then, using the overhanging parchment paper, carefully lift the entire thing out of the pan and let it cool completely for about an hour. Once fully cooled, cut into 24 equal-sized bars. For the cleanest cuts, wipe your knife with a hot, damp cloth between each slice.
- Store your caramel bars in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
Tips from Lola’s Kitchen
- Room temperature ingredients ensure better mixing
- Don’t overmix after adding flour to maintain proper texture
- Watch carefully during last 5 minutes of baking to prevent over-browning
- Let cool completely before cutting for clean edges
- Use a hot knife (cleaned between cuts) for professional-looking bars
Traditional Serving Suggestions
- Serve with hot Filipino coffee (kapeng barako)
- Pair with cold milk or tsokolate
- Traditional merienda serving time: 3-5 PM
- Arrange on banana leaves for authentic presentation
Troubleshooting
- Too crumbly: Likely overbaked or overmixed
- Not setting: Needs longer baking time
- Too dense: Overmixed after adding flour
- Uneven top: Oven temperature inconsistent
Ingredient Alternatives
- Butter → Margarine (affects texture slightly)
- Condensed milk → Evaporated milk + ¼ cup sugar (different texture)
- All-purpose flour → Cake flour (lighter texture)
- Pili nuts → Any preferred nuts
- Powdered milk → Non-dairy milk powder
Storage & Reheating
- Room temperature: 2-3 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (wrap individually)
- Reheat in microwave for 10-15 seconds if desired
Variations
- Ube Caramel Bars
- Add 2 tablespoons ube extract
- Top with ube halaya
- Mango Caramel Bars
- Add dried mango bits to batter
- Top with fresh mango pieces
- Chocolate Marble
- Swirl in melted chocolate before baking
- Top with chocolate chips
FAQs
Q: Why didn’t my bars turn out as gooey as Max’s? A: The key is not overmixing and proper baking time. Remove from oven when slightly underdone. Q: Can I make these ahead for an event? A: Yes, they keep well for 2-3 days at room temperature or 1 week refrigerated. Q: Why did my bars crack on top? A: Oven temperature too high or placed too close to top heating element. Q: Can I double the recipe? A: Yes, use two pans rather than one larger pan for even baking. Q: How do I know when they’re done? A: Edges should be light golden brown, center slightly underdone but not wet.
Nutrition
The Story Behind Max’s Restaurant’s Caramel Bars
When Filipinos think of comfort food, Max’s Restaurant often comes to mind. While the restaurant chain is famous for its “Sarap-to-the-Bones” fried chicken, their caramel bars have become an equally beloved treasure since they were first introduced in the 1980s. These golden, gooey treats started as a simple dessert offering but quickly became a must-have pasalubong and merienda favorite across the Philippines.
Max’s Restaurant, which opened its doors in 1945 in Scout Tuazon, Quezon City, was originally known for serving American troops after World War II. As the restaurant expanded, they wanted to create desserts that would complement their famous chicken while appealing to the Filipino sweet tooth. Their caramel bars were born from this vision – combining the richness of condensed milk, a pantry staple in many Filipino households, with the local love for merienda treats.
What makes these bars truly special is their unique texture. Unlike typical Western-style caramel squares that can be overwhelmingly sweet, Max’s version strikes a perfect balance. The bars have a tender, slightly gooey center that melts in your mouth, topped with chopped pili nuts – a distinctly Filipino touch that adds both texture and a subtle buttery flavor that’s become their signature.
Today, Max’s caramel bars are more than just a dessert – they’re a taste of childhood memories for many Filipinos. Whether enjoyed after a family Sunday lunch at Max’s, bought as pasalubong for loved ones, or served during special occasions, these bars have become deeply woven into Filipino food culture. The popularity of these bars has even inspired countless home bakers to recreate them, leading to the rise of small home-based businesses selling their own versions across the country.
While the original recipe remains a closely guarded secret, this homemade version captures the essence of what makes Max’s caramel bars so special. From the perfectly balanced sweetness to that signature gooey texture, making these bars at home lets you bring a piece of Max’s Restaurant’s legacy right to your own kitchen.
