2/3cupsalted caramel sauce,plus more for drizzling before serving
Maple Whipped Cream:
1 1/4cupsheavy cream,cold
2tablespoonspure maple syrup
1teaspoonvanilla bean paste
1/8teaspoonfreshly grated nutmeg,optional
Instructions
To make the crust: Preheat an oven to 350 degrees F. Lightly grease and line an 8x8 baking pan with parchment paper.
In a small skillet or saucepan, melt the butter over medium-low heat. Continue to cook the butter, swirling the pan every 30 seconds, until golden brown and fragrant, about 5 minutes or so. Pay attention as it can burn very easily! Transfer to a heat-proof container (like a metal mixing bowl) to cool for 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, sugar, and vanilla extract. Mix on low until well combined. Add the flour and salt and mix until combined and the dough starts to come together, about 2 minutes. Transfer to the prepared baking dish and press into an even layer, getting into all the corners. Use a measuring cup, or something with a flat bottom, to smooth the top as you press the crust into the pan. Set aside.
To make the filling: Combine all the ingredients except the caramel sauce in a medium mixing bowl and whisk until the filling is very smooth and all the ingredients are combined. Pour the filling into the baking dish over the prepared crust. Drizzle the caramel sauce on top, and using a knife or toothpick, swirl the sauce into a pretty design over the top. Bake for 40-45 minutes, until the center just barely jiggles. Allow the bars to cool to room temperature. Refrigerate at least 4 hours, overnight if desired. Slice before serving.
To make the whipped cream: Combine all whipped cream ingredients in a mixing bowl and whisk until medium-stiff peaks form. Top bars with whipped cream, extra caramel sauce, and freshly grated nutmeg (if desired).
Notes
These bars were baked in an 8x8 metal baking pan. If you're using glass, you may need to increase the bake time. Bake until set and the center just BARELY jiggles.