Salty caramel bites

Making caramel sauce is an amazing therapeutical experience. I’m always bewildered about how sugar, butter and cream come together in such a beautiful way.


The sauce is the flavor for these cookie bites, but go right ahead and make a double batch to pour on an ice cream sunday or a tart fruit crumble. It lasts a while in the fridge.


  • 1 cup of sugar
  • 1/4 teaspoon of vinegar or lemon juice
  • 125 grams of salted butter
  • 3 tablespoons of cream (soy cream is also a suited substitute)
  • 1/2 teaspoon sea salt


  • Heat the sugar with vinegar/lemon juice. Do NOT stir, just swirl the pan so it won’t burn. Be wise to use a deep pan, as the following steps will include bubbles rising, and hot sugar is a dangerous thing to land on epidermes, also a pain to clean up;
  • When amber colored is attained, add the butter in cubes, now you’re allowed (and obliged) to stir. It will bubble, this is normal.
  • After the butter is well incorporated, add the cream. It will bubble again.
  • Incorporate the sea salt, turn off the stove and allow to cool down before transferring into any sort of container. I chose a leftover jam jar.



So, to make the caramel bites, also quite easy peazy!


  • 170 grams salted butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 2 cups flour
  • 1/4 cup oats


  • Beat sugar, butter, vanilla and lemon zest.
  • Incorporate de flour, beat some more.
  • Separate 1/3 of the mix, add the oats and let rest in the fridge.
  • Use the remaining 2/3 to go straight into the oven, mold it into a square baking dish, and pat tight with the help of the base of a glass.
  • Bake at 165ºC until golden.
  • Cover with a generous amount of previously cooked caramel and top up with leftover 1/3 of dough plus oats.
  • Finish baking off in the oven for a further 15/20 minutes, until golden again.
  • Let cool, cut into tiny squares, serve with coffee or tea or ice cream!

I found this recipe on a blog ages ago, unfortunately I don’t recall which, but thanks to the blogger who posted the original recipe! I added the oats and zest, switched the sugar, reduced the butter and made homemade caramel instead of using store bought.

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