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Salted Caramel Chai-Spiced Bars

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These Salted Caramel Chai-Spiced Bars combine a chewy, chai-infused cookie base with a luscious homemade salted caramel layer, all topped with a sprinkle of flaky sea salt. Perfect for cozy gatherings or a comforting treat, these easy layered bars are a crowd-pleaser with bold, warming spices and gooey caramel.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 1/4 cups (250g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon fine sea salt (plus more for sprinkling)
  • Flaky sea salt (like Maldon, for sprinkling)

Instructions

  1. Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the sides.
  2. In a large mixing bowl, whisk together melted butter and packed light brown sugar. Add eggs and vanilla extract, whisking until smooth (about 2 minutes).
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Pour about 2/3 of the chai-spiced batter into the prepared pan and smooth into an even layer with a spatula. Reserve the remaining 1/3 for topping.
  6. In a small saucepan, heat granulated sugar over medium heat, stirring constantly as it melts into a golden liquid (about 5-7 minutes). Add butter, stirring until melted. Slowly pour in heavy cream (it will bubble up). Stir until smooth, then add sea salt. Remove from heat and let cool for 5 minutes.
  7. Pour the caramel evenly over the chai-spiced base. Use a spatula to spread gently, avoiding the edges.
  8. Drop spoonfuls of the reserved batter over the caramel, then gently spread or swirl with a spatula. It’s okay if some caramel peeks through.
  9. Bake at 350°F (175°C) for 25-30 minutes, until the top is golden and a toothpick comes out mostly clean (a little caramel on the stick is normal). Rotate the pan halfway for even baking.
  10. Let bars cool in the pan for 20 minutes, then lift out using parchment overhang. Sprinkle lightly with flaky sea salt while still warm. Wait until fully cooled before slicing.
  11. Cut into 16 squares or smaller bites. Chill for 30 minutes for cleaner slices if desired.

Notes

Taste your chai spice blend before adding, as some brands are stronger than others. If caramel hardens too quickly, microwave for 10 seconds before layering. For gluten-free bars, substitute a gluten-free flour blend. Chill bars before slicing for sharp edges. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: salted caramel, chai, bars, dessert, easy, layered, spiced, blondies, caramel bars, fall baking, holiday treats

Find it online: https://tessierecipes.com/salted-caramel-chai-spiced-bars-recipe-easy-layered-treats/