Miso Caramel Bars: Sweet & Salty & So Much More
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- Опубликовано: 10 июл 2024
- If you like salted caramel, then you'll LOVE these Miso Caramel Bars. The miso adds a salty funky umami to the caramel, making it perfectly sweet & salty. People won't be able to tell that it's miso in there but they'll be going back for another piece. Buttery oat crumble base and dark chocolate rounds out this bar. It's an easy no mixer recipe, perfectly suited to make you the star of your next bake sale!
Miso Caramel Bar Recipe
Miso Caramel
- 200g (1 cup) sugar
- 60g (1/4 cup) water
- 85g (1/4 cup) corn syrup (sub honey)
- 56g (4 tbsp) unsalted butter
- 150g (1/2 cup + 2 tbsp) heavy cream
- 60g (3 tbsp) miso paste (sub 1/2 tsp salt)
- 1 tsp vanilla extract
- 12g (1 tbsp) AP flour
Oat Bar
- 175g (1 1/4 cups) AP flour
- 160g (1 1/4 cup)rolled oats (can sub instant oats but the texture will be slightly different)
- 150g (3/4 cup) brown sugar, packed
- 1/2 teaspoon baking soda
- 1 tsp baking powder
- 1/4 teaspoon salt (table salt or fine sea salt)
- 12 tablespoons (170g) unsalted butter, melted
- 170g (1 cup) bitter-sweet chocolate chips (or chocolate chunks)
Make Miso Caramel
1. In a heavy-bottomed saucepan, place sugar, water, and corn syrup. Cook over medium heat and stir just until the sugar has dissolved. Cover with the lid and cook for 5 minutes. Then, take off the lid and keep on boiling. From this point on, do not stir the caramel, but swirl the pan to even out the cooking. Continue cooking while not stirring, until the sugar turns a rich amber colour. The pan may begin to start slightly smoking.
2. Add in butter and stir to combine. Cook for one minute until you can smell browned butter. Add in cream and stir. Be careful - the caramel will bubble and steam. Stir until bubbling subsides and cook for one more minute.
3. Turn off the heat and immediately and add vanilla. Then, add in miso paste. Stir or whisk until fully combine. Whisk in flour.
4. Set caramel sauce aside and let cool while making the rest of the bar.
Make Bar
1. Pre-heat oven to 350F (175C). Line a 9" x 9" pan with greased aluminum foil.
2. In a large bowl, combine flour, oats, brown sugar, baking soda, baking powder, and salt. Stir or whisk to combine well. Drizzle in melted butter and stir until evenly combined. The mixture will be thick and lumpy.
3. Add roughly half of mixture to the prepared pan. Use your hands or a spatula to press the mixture into an even layer.
4. Bake for 10 minutes.
5. Take the bar out of the oven and evenly sprinkle with chocolate chips. Pour all of the miso caramel over the chocolate. Use a spatula to spread out caramel. Crumble remaining oat mixture evenly over top.
6. Return to oven and bake until the top is golden brown and the caramel is bubbling, around 20 minutes.
7. Remove from oven and let cool COMPLETELY before slicing. At least 4 hours at room temp (preferably overnight) or 2 hours in the fridge. If the bar is not cooled before slicing, the caramel will not be set, and you will end up with a crumbly melty mess. Trust me, the wait is worth it.
8. Carefully peel away foil. Use a sharp knife to slice into 16 squares (4x4).
00:00 Intro
00:32 Hi! + Miso Caramel Bar Intro
01:19 Recipe Begins + Make Caramel
03:33 Make Oat-y Crumble
05:11 Bake (just the base)
05:21 Construct Bar (Chocolate + Caramel + Topping)
05:59 Bake (whole bar)
06:11 YOU GOTTA LET THE BAR COOL
06:45 Extricate From Foil
07:01 Confessional
07:30 Slice Bars
07:42 Eat the Bars!
08:17 You gotta make these…
08:42 Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc 
Хобби
These were so worth the effort. Delicious!
Yay I’m so glad you enjoyed them! How great is that caramel!?
The presentation, cinematography, and recipe quality are obscenely disproportionate with the view count… y’all need to stop sleeping on this channel!
LOL tbh it felt like I was shouting into the void for a while and I was starting to doubt whether my videos were any good. It seems like the algorithm is finally starting to put my videos in front of people so I hope that keeps on happening! Thanks so much for the encouragement.
The algorithm recently brought me here. I hope you blow up.
Just got here.. digging his vibe and skills 🙌
@@sheldoskitchen Keep at it! These are fantastic. I hope you get the success you clearly deserve.
Then you should share it around then just saying what you said :)
I can't wait to do my own dancing when I make this. Thank you for making the steps quite approachable.
Spontaneous dancing after eating these bars is a REQUIREMENT! I should have specified it in the recipe :P
@@sheldoskitchen I think the dancing will come out involuntarily because of how good it is 😋💜
Love the recipe. Second time making this dessert. I added pecans and reduced the sugar. Love the miso flavor
Oh my! I’m making this now asap! Thanks for the recipe ❤
Dude I'm in love with your channel. Thank you for the awesome recipes you share. It's great how you combine ingredients that most wouldn't think to mix and create something unique and special. I'm thinking a little of this caramel on top of chocolate chip cookies.
Ah thank you!!! Welcome to the channel! Lots more cool (imo) recipes to come :)
I love watching you enjoying your treats. You are the KING of cool .
Miso caramel? Yessssss great combo, ok I will watch the video now
coming back to say that I've made these 8 times and it's been a hit every time!
This sounds like my dream dessert 😳🥹
The dough really reminds me of Dutch apple(crumble) pie it’s so good!! Will have to try it next time with these fillings!! So excited about pairing miso and caramel!! 🍀
These look so good
That dance at the end tells us how good they are!
if you don't dance to yummy food then how in the hell are you going to dance to something else? Can I get an amen!?? 💃🏻
Wouldn't have thought of miso.....they look amazing so I'll have to get some miso and try it!
I keep looking through your videos and finding these gems. I'm going to make this one too. Looks so amazing.
Ooo you won't regret making these! They're so decadent and so good.
I love your personality as a chef! Enjoy watching your podcasts. You have a huge fan in Trinidad and Tobago. Keep doing you❤
Just made a Gluten-free version of these and they turned out amazing! I used GF miso paste, GF oats, and Bob’s Redmill All purpose flour. Lovely crunch, delightfully gooey but surprisingly not too sticky caramel with that lovely miso tang, and they are very cohesive (a common issue when converting to GF). This recipe is going to become a fixture in my repertoire!
I'm gonna thank you now. It's 12:30 a.m. and I can't sleep. Great, I'm mentally ticking off the ingredients to make these now. I'm missing the chips so I'll have to wait. I just stumbled on your channel. Subscribed and bell on. Thank you.
You are simply amazing, your effort and care in teaching us the recipe is sooo admirable. One of the best chef youtubers out there 😍
super delicious and quite easy to make! thank you for introducing me to something so delicious in a beginner friendly way :)
Sheldo, I'm a sucker for anything caramel. I kid you not, my mouth was watering watching you cut these!🥲 I just found your channel and have been binge watching and saving recipes. I seriously can't wait to try these. Thx!💜
Once you try this, you’ll be wondering why you haven’t been making miso caramel all this time!
You are so adorable! I've made every one of your recipes and they have ALL been the BEST I've made. LOVE your channel Sheldo! Keep em coming! XXOO
Thanks so much for all the nice comments Dianna!
I watched this video after getting into bed for the night and almost got up to make them. I made them the next day and DANG these are soooooo good!
When I measured my whipping cream I was short by a lot- like 100g- and I subbed a mix of whole milk and sour cream (all I had)… it worked great! Maybe even added a little ‘tang’?
Hahaha oh no sorry for almost disturbing your rest! The inclusion of sour cream sounds awesome and I’m sure added depth of flavour. I may have to try that out for myself!
Loved the video!!!
Omg!!!!!❤️ Looks so delicious!!
Thanks Marian!!!
Looks delicious
I found your channel through your choc chip cookie video and now I'm subscribing for this one. It looks so good. I cant wait to try making it this week.
Same!!
I love your videos so much
Oh heck yes!! I love miso in sweets! My go to cookie is a miso brown butter chocolate chip cookie (a mouthful I know). I definitely need to try this and add it to my répertoire. 😋😊
That miso choco chip cookie sounds amazing!!! If you like that, you're definitely going to like this recipe :)
You're so delightful! I'm loving your videos!!💖
Thank you so much!
Omg. These look amazing. 🤤
Not even exaggerating, they’re SO good. Maybe in my top 5 of most delicious things I’ve ever baked!
Definitely getting ingredients to make these when I go shopping tomorrow. I would have never thought to add miso to caramel!
It fills me with such joy that you happy dance with good food. I do too.
I just can’t help it!!! When the food is good I gotta dance. Glad to hear that we’re the same :)
You are such an excellent instructor and fantastic baker! I just made these and am waiting (the HARDEST part) for the bars to cool completely! Few changes I made: I did toast the oats and swap in roasted and chopped walnuts and pistachios (personal preference). Thank you for sharing this amazing recipe, I love how unapologetically miso the caramel is
The changes you made sound delicious! And right? The waiting is sooooo hard 😅 all worth it in the end!
I really want to try it ! 🧡 🧡 The recipe is amazing ! I think it'll be so good! I'll make sure to try it. 🥰 🧡 🧡
Please let me know what you think if you do try it!!!! ❤️
This was an awesome video
Just subscribed! I love your channel! And I think it will blow up if you keep up this awesome content!
Thank you for subscribing!!!! I'll keep on doin what I'm doing and hopefully what you say will come true 😀
I'm in love with your channel
I made these that night, and they're all gone now. Incredibly delicious!
I wonder what would happen if you used chopped pecans and dates with the chocolate? Now I have to check it out.
Also, your explination of " Rock candy crystal build up" on the inside of the pot and how to negate it when reducing symple syrup to make the caramel base bears critical mention here. Mad props.
SALIVATING
This looks uber cool! Can you recommend an easier application for the Miso Caramel? Thank you!
I tried the caramel (skipped the flour) to use in other recipes. The miso does add a really unique depth of flavor that regular salted caramel lacks. I did find it to be a bit forward in the recipe concentrations, and added a textural component (like fine sediment) to the final caramel. If I made this again, I think I would halve the miso amount, and add salt to make up for it.
what i want to know is, where the hell are you? i just found this channel, looked at most of your videos, will make two recipes today, but noticed you haven't done a video in a year. is there someplace else you are more active? you put out excellent content. thanks for all you've done.
So I made this with Bob's Muesli instead of rolled oats . Muesli has raisins in it which I wasn't sure if Chocolate/Miso/Caramels/Rasin would be a tasty flavor so I picked them out and used them only on one half of the bars. We'll see how that tastes (haven't tried the bars yet). I just wanted to ask, what do you think about cutting the butter in like a pie crust or biscuits instead of melting and mixing. I followed your recipe as closely as possible and if these are delicious (I'm sure they will be.) I'll make them again... But I might try cutting in the butter instead of melt and mix. Thoughts, concerns with this?
Sheldo, you should make Millionaire Shortbread with the miso caramel. It will be like...stupid good.
That's such a good idea! I also make miso caramel corn and it's ridiculous!
going to make it next week! do we store it in room temperature / fridge / freezer and how long can it last? :)
Store at room temp in sealed container for up to a week! Thought they probably will get eaten before then :P
I've shied away from using miso in baking even though I've seen a lot of tasty looking recipes with it but this one looks pretty easy and tasty! I'll try it out
Once you taste the miso caramel, your life will change haha. I also make a miso caramel corn that is bomb.com
What?!!! Where is the love button?
Would it be possible to include sugar temperatures for your caramel? I've done it twice now and its come out way more liquid than yours both times! Cant fault the flavour though. It is amazing! The more liquid caramel just loses a bit of layer definition
Ya'll need to try Sheldos ' chocolate chip cookies. The absolute best cookie in the world 🌎.
Could you use parchment instead of foil to line the pan?
Yes definitely! Just make sure to line it well. Could oil the container first so that the parment sticks!
Can you please let us know what temperature the caramel sauce should hit before mixing in the butter?
Honestly, I wouldn't mess around with thermometers in this case. Once the caramel starts turning brown, it gets hot so fast that before the thermometer the thermometer has time to register, the caramel will start burning. If it's browned, it's already way past 300F hard crack stage. So as long as it doesn't burn (too much), it'll work perfectly. I actually like letting my caramel smoke just a little bit cause I like the slight bitterness!
@@sheldoskitchen got it, thank you!
Please make fudgy brownies
I'm still working on my brownie recipe! Needs to be perfect before I can share it.
“Sheldo out” needs to be your closer going forward. Also really appreciate your use of metric measurement for ingredients. Keep up the great work!
Hahah thank you so much!
SHELDO OUT 🏃🏻♂️💨💨
May I ask what is miso?
Fermented sojabean paste, common in japanese kitchen!
Can we freeze this bar once it's baked?
Im worried ill have no self control and end up with diabetes 😂
Isn't this some sort of revel bar?
I had never heard of that! Seems like they’re similar but revel bar has more of a fudge filling instead of a caramel. These are closer to carmelitas actually!
I rlly wanna do this but I've never worked with caramel before and it's kinda intimidating 👁👄👁
You got this!!! The worst that can happen is that it burns but then it’s only sugar so not that much of a waste to start over.
Keeping the lid on during the first 5 mins to wash down the sides helps it not to crystallize. Then, you just gotta cook it without stirring, swirling occasionally, until it turns golden.
To get stuck caramel off a pan, add water and bring to a boil. Keep boiling until all the caramel has dissolved!
@@sheldoskitchen Thanks so much for the tips! But I'm also afraid that it might cook over. The moment the caramel started to rise in your video made my heart stop haha
WE DONT WANT SOGGY BOTTOMS HERE!!! - Said all men, ever. :-P
I've enjoyed the videos from this channel I've seen so far but this is the video that convinced me to Subscribe. I'm such a sucker for Japanese fusion!!! Thanks for the great recipes and the "real/caring" feeling you project while speaking
Ah thank you so much! I love my lil corner of the internet where get to (calmly) geek out over delicious food! Welcome :)