These bars stack three irresistible layers into one bite: a buttery, crumbly base, a thick ribbon of amber caramel made rich with sweetened condensed milk, brown sugar, and golden syrup, and a glossy cap of dark chocolate finished with a scatter of flaky sea salt. The caramel gets cooked low and slow until it turns deep amber and pulls away from the pan in thick ribbons, giving every square that signature chewy pull. Once chilled and sliced into clean squares, you get that perfect cross-section of textures — firm, gooey, and snappy — in every bar. It's a make-ahead treat that slices beautifully for gifting or serving a crowd, and it's a solid pick to add to your gluten free baking rotation without sacrificing any of the classic flavor or texture this dessert is known for.
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Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and mix briefly to combine.
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