Max's Restaurant-Style Caramel Bars
Max's Restaurant's Caramel Bars are a signature Filipino dessert bar characterized by their distinctively gooey, buttery interior and golden-brown surface adorned with chopped nuts. The dessert balances the richness of condensed milk with a delicate, melt-in-your-mouth texture achieved through careful mixing of room-temperature ingredients. Distinguished by its not-quite-cake, not-quite-brownie consistency, this beloved treat from one of the Philippines' most iconic restaurant chains represents the perfect marriage of Western baking techniques with Filipino sensibilities, resulting in a dessert that's simultaneously familiar and uniquely Filipino.
Equipment
- Stand mixer or hand mixer for achieving the perfect creamy texture
- 9x13 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 9x13 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
Nutrition
Calories: 274kcalCarbohydrates: 29gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 91mgSodium: 48mgPotassium: 162mgFiber: 0.5gSugar: 21gVitamin A: 520IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!