Miso Caramel Mummy Bars Recipe

Ingredients

• 170 g unsalted butter, melted and divided
• 220 g light brown sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 210 g all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 100 g granulated sugar
• 120 ml heavy cream, warmed
• 2 tablespoons white miso
• 140 g white chocolate, chopped
• 32 small candy eyes

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line a 20 cm square pan with baking paper, leaving an overhang.

2. 2

   Whisk 120 g melted butter with the brown sugar, egg, yolk, and vanilla until glossy.

3. 3

   Fold in the flour, baking powder, and salt just until combined. Spread the batter evenly in the pan and bake for 25 to 30 minutes, until the edges are set and the center has no wet batter. Cool completely.

4. 4

   For the caramel, heat the granulated sugar in a small heavy saucepan over medium heat until it melts and turns amber. Remove from the heat and carefully whisk in the warm cream; the mixture will bubble strongly.

5. 5

   Whisk the remaining 50 g butter into the caramel, followed by the miso. Return to low heat for 1 minute if needed to dissolve any firm caramel, then cool until thick but spreadable.

6. 6

   Spread a thin layer of miso caramel over the cooled slab and chill for 20 minutes. Cut into 16 bars.

7. 7

   Melt the white chocolate gently. Drizzle it back and forth over each bar to resemble mummy bandages, then attach two candy eyes before the chocolate sets.