Caramel Bars

I recently made these bars for church and had several people ask for the recipe. I love when this happens! I love to bake and I love it even more when people enjoy my baking. So, thank you all who extra enjoyed them. Here’s the recipe!


1-cup sliced almonds (It says to toast them in the over for a few minutes but I skipped that step.)


2 1/2-cups flour

1-cup butter (real butter)

1/2-cup sugar


1-cup butter (real butter)

6-TBSP light corn syrup

1-cup brown sugar

1-can sweetened condensed milk

Make it:

Mix crust ingredients together and press in a greased 9×13 pan and bake for 30 minutes. If you want thinner bars you can use a jelly roll pan and bake for 20 minutes.

Shortly before the crust is done, start the caramel. Put all caramel ingredients in a med sauce pan and bring to a boil. Boil on med heat for 6 minutes. You need to stir this the whole time or it will scorch.

Pour the caramel over the crust, top with almonds and let it cool. After about an hour I put it in the fridge to cool completely. Store in an air tight container…if they last that long!


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