Punahou School Caramel Cuts
Caramel cuts are always a favorite from the Punahou School Cafeteria ("the caf"). This classic recipe comes straight from the Punahou Carnival cookbook from the class of 2011! Traditionally these bars weren't made with chocolate chips or nuts, but feel free to add them in if you like!
Equipment
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Silicone Spatula
- Electric Mixer or Whisk
- 1.5 Quart Mixing Bowl
- 9×9” Baking Dish
- Tongs
- Oven
- Microwave or Stove
Ingredients
Wet Ingredients
- ¾ cup butter
- 2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
Dry Ingredients
- 1-½ cups GF all-purpose flour (200g, sub regular all purpose flour if not gluten free)
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F. If making the GF version, do not preheat the oven yet.
Melt Butter
- Melt the butter in a small saucepan on the stove or in a microwave safe container until melted. To microwave, place butter in the microwave safe container and cover with a microwave safe plate or with one of the butter wrappers. Microwave on 40% power in 30 second intervals until melted.
Prepare Baking Dish
- Prepare the baking dish by rubbing the butter wrappers along the entire inside surface of the baking dish. This will help prevent the caramel cuts from sticking.
Mix Wet Ingredients
- In a medium bowl mix together the brown sugar and butter. Use a whisk or hand mixer to beat until well combined and light brown in color.
- Add vanilla and eggs one at a time into the mixing bowl. Be sure that each egg is well incorporated before adding another.
Mix Dry Ingredients
- In a small bowl, mix together flour, baking powder, and salt. Whisk together with a fork until well combined.
Combine Batter
- Add dry ingredients into wet mixing bowl. Carefully add about half of the dry mixture into the bowl with the wet ingredients and mix until combined. Add the rest of the dry ingredients and mix just until you can’t see any dry ingredients left.If making gluten free version, mix for an additional 4-5 minutes. Because the mixture doesn’t have gluten, it’s actually beneficial to mix the batter for a longer period of time to create a better structure!
- Pour mixture into greased baking dish. Be sure to smooth out the top with a silicone spatula or spoon.If making gluten free version, cover the batter with a clean tea towel and allow the batter to rest for 20 minutes before baking. Resting allows for the flours to absorb the liquid and taste less gritty. Preheat the oven to 350 degrees while the batter rests.
Bake
- Bake at 350 for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean. If making gluten free version, bake for 40-50 minutes. Gluten free baked goods need to bake beyond the time that a toothpick inserted into the baked good comes out clean. Under-baking can result in a “gummy” texture.
Notes
Store these caramel cuts in an airtight container – up to 5 days unrefrigerated or up to 3 months frozen (just be sure to slice before freezing!)