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Caramel Crumb Bars Recipe

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★★★★★

5 from 97 reviews

These Caramel Crumb Bars feature a buttery crumbly base and topping sandwiching a rich, homemade salted caramel layer. Baked to golden perfection, the bars are sweet with a hint of saltiness, making for an irresistible dessert or snack. The recipe includes instructions to make the caramel sauce from scratch and assemble the bars in an 8×8 inch pan for easy serving.

Ingredients

Scale

Caramel Sauce

  • 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

Caramel Crumb Bars

  • 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

  1. Make the Caramel Sauce: Add the granulated sugar to a medium saucepan over medium heat. Stir occasionally with a rubber spatula as the sugar clumps and then melts into an amber-colored liquid. Carefully add the butter and stir as the mixture boils up. Once butter is mostly combined, reduce heat to low and stir in heavy cream. Whisk until smooth and combined. Remove from heat and mix in coarse salt. Allow the caramel to cool completely.
  2. Prepare the Oven and Pan: Preheat the 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.
  3. Make the Crumb Dough: In a medium bowl, whisk together melted butter and granulated sugar. Add flour, cornstarch, and salt, stirring until no lumps remain and the dough is thick and crumbly.
  4. Form the Base Layer: Press just over half of the dough evenly into the bottom of the prepared pan. Place the remaining dough in the refrigerator to chill.
  5. Bake the Base: Bake the base layer for 20-25 minutes until set and beginning to turn golden. Leave oven on after baking.
  6. Cool the Base: Remove pan from oven and allow base to cool for 20-30 minutes, which is essential for proper layering.
  7. Add the Caramel Layer: Spread 2/3 cup of salted caramel sauce evenly over the cooled base. Use homemade caramel if desired, noting not all homemade caramel may be needed.
  8. Prepare the Crumble Topping: Mix the remaining chilled dough with brown sugar until crumbly. Crumble it over the caramel layer, making larger crumbles to prevent them from melting into the caramel during baking.
  9. Bake Again: Return the pan to the oven and bake for 25-30 minutes until the crumble topping is golden and no longer doughy. The caramel will bubble as expected.
  10. Cool Completely: Remove the bars from the oven and cool fully in the pan for at least 3 hours. Refrigerate to speed cooling if needed.
  11. Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Slice with a sharp knife for clean edges and serve.

Notes

  • The caramel must be completely cooled before spreading to avoid melting the crumb base.
  • Press the base dough firmly to ensure it sets properly during baking.
  • Larger crumble pieces on top help keep texture distinct and prevent them from dissolving into the caramel.
  • Use parchment paper with overhang to easily lift bars from the pan for slicing.
  • Bars require long cooling, ideally refrigerated, to set the caramel layer fully before slicing.
  • Check caramel consistency and be cautious when adding butter as the mixture may bubble vigorously.

Keywords: caramel bars, crumb bars, caramel crumb bars, homemade caramel, dessert bars, baked caramel dessert, easy bars recipe

Find it online: https://platedbyemma.com/caramel-crumb-bars-recipe/