Introduction

Caramel Crumb Bars combine a rich, buttery crust with a luscious salted caramel center, topped with a crunchy crumb layer. This delightful treat is perfect for satisfying your sweet tooth with a balance of smooth caramel and buttery texture.

A square dessert bar with three distinct layers is placed on a white plate with small heart-shaped cutouts around the edge. The bottom layer is a smooth, light beige crust. The middle layer is a thick, caramel-colored filling that looks glossy and soft. The top layer consists of crumbly, golden streusel pieces, unevenly spread across the surface, adding texture and a slightly rough look. The plate sits on a white marbled surface, and in the blurry background, part of a white ramekin with caramel sauce dripping down its side is visible, along with another white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar (200 grams)
6 tablespoons unsalted butter (84 grams), cut into pieces
1/2 cup heavy cream (120 ml)
1/2 teaspoon coarse salt
3/4 cup unsalted butter (168 grams), melted
3/4 cup granulated sugar (150 grams)
1 3/4 cups all-purpose flour (219 grams)
3 tablespoons cornstarch (22.5 grams) (AKA cornflour in Australia)
1/4 teaspoon salt
2 tablespoons brown sugar (light preferred)
2/3 cup salted caramel sauce (160 ml)

Instructions

Step 1: Make the caramel sauce by adding the granulated sugar to a medium saucepan over medium heat. Stir occasionally with a rubber spatula until the sugar melts into an amber-colored liquid without lumps.
Step 2: Carefully add the butter; the mixture will bubble. Stir continuously until the butter melts and mostly combines.
Step 3: Lower the heat to low and whisk in the heavy cream until the sauce is smooth and combined.
Step 4: Remove from heat, stir in the coarse salt, and set aside to cool completely.
Step 5: Preheat your oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 6: In a medium bowl, whisk together the melted butter and granulated sugar until combined.
Step 7: Stir in the flour, cornstarch, and salt until the mixture is evenly combined and crumbly.
Step 8: Press just over half the dough into the bottom of the prepared pan. Refrigerate the remaining dough.
Step 9: Bake the base layer for 20-25 minutes, until set and starting to turn golden. Keep the oven on.
Step 10: Remove from the oven and cool the base for 20-30 minutes.
Step 11: Spread 2/3 cup of salted caramel sauce evenly over the cooled base layer.
Step 12: Mix the reserved dough with the brown sugar until crumbly, then crumble it over the caramel layer, leaving some caramel visible.
Step 13: Return the pan to the oven and bake for 25-30 minutes until the top is golden and no longer doughy. The caramel may bubble, which is normal.
Step 14: Remove from the oven and allow the bars to cool completely in the pan, at least 3 hours. Refrigerate to speed up cooling if desired.
Step 15: Once cool, lift the bars out using the parchment overhang and cut into squares with a sharp knife.

Tips & Variations

For extra crunch, sprinkle chopped nuts such as pecans or walnuts on top of the caramel before adding the crumble layer.
You can use store-bought salted caramel sauce to save time, but homemade caramel adds a richer flavor.
Make sure to cool the base thoroughly before adding caramel; this prevents the layers from mixing.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best texture, bring refrigerated bars to room temperature before serving. They also freeze well for up to 2 months; thaw in the fridge overnight.

How to Serve

The image shows three square pieces of a layered dessert stacked on a white plate. Each piece has three main layers: a smooth, pale yellow base layer, a middle layer with a caramel-like brown color and a slightly sticky, glossy texture, and a top layer of crumbly, light beige streusel with small uneven chunks. The background features a white marbled surface, and a blurred cup and plate are visible behind the dessert. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt slightly since salted butter already contains salt. This will help avoid an overly salty final product.

How do I prevent the caramel from spilling over during baking?

Avoid overfilling with caramel sauce and ensure the caramel is thick enough before spreading. Also, baking at a moderate temperature allows the caramel to bubble gently without spilling over.