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Salted caramel crumb bars filled with homemade salted caramel sauce are the perfect dessert for caramel lovers! You’ll love these buttery caramel bars made with one easy dough for the crust and topping (thank you, melted butter!). Recipe makes 12 bars.

Salted Caramel Crumb Bars
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I live by this motto: salted caramel, plus all the crumbs, forever and always. Raise your hand if you’re with me, then head to the kitchen and bake up a pan of salted caramel crumb bars!

Think of these salted caramel squares as a blend of crumb bar and cookie bar. No matter what you call them, it doesn’t get much better than spiced cookie bars with ribbons of homemade salted caramel sauce.

And if salted caramel is as much your weakness as it is mine, serve up the bars topped with a scoop of vanilla ice cream and drizzle of caramel sauce for the ultimate salted caramel experience!

Learn how to make caramel sauce in this easy recipe tutorial with step-by-step photos!

Salted Caramel Crumb Bars

How to Make Caramel Crumb Bars

Baking Pan – Use an 8-inch square baking pan lined with parchment paper for this recipe. Light-colored pans conduct heat evenly, and parchment paper keeps the bars from sticking to the pan.

Crust and Crumble – Whisk together melted butter, sugar, brown sugar, and vanilla in a large bowl until combined. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until incorporated.

Reserve 3/4 cup of dough for topping (keep chilled) and press remaining dough evenly into bottom of the prepared pan.

Bake Crust – Bake crust at 350°F for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.

Add Caramel – Pour caramel sauce over cooled crust, tilting the pan to spread evenly. Crumble reserved dough over caramel layer.

Continue Baking – Bake caramel cookie bars for another 30 to 34 minutes, or until topping is golden and caramel filling slightly bubbly. Cool bars completely in pan on a wire rack.

Cut into Squares – Just before cutting, chill bars in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife. Sprinkle with flaky salt and enjoy!

How to Freeze Caramel Bars

To freeze these crumb bars, let cool completely. Once cooled, place the bars on a baking sheet and freeze flat for 1 hour. After 1 hour, transfer the bars to an airtight container and freeze up to 2 months.

When you’re ready to enjoy, thaw bars overnight in the refrigerator (still wrapped to prevent condensation from forming). Bring to room temperature before serving.

Salted Caramel Crumb Bars

Our best caramel dessert bars:

Did you try these Salted Caramel Cookie Bars? Let me know by leaving a comment and rating below!

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Salted Caramel Crumb Bars

Salted Caramel Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Salted caramel crumb bars are the perfect dessert for caramel lovers! You’ll love these buttery crumb bars filled with salted caramel sauce. Recipe makes 12 bars.


Ingredients

Crust & Crumbs

  • 3/4 cup (168 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 1 tsp (4 g) vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg

Filling


Instructions

  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. Make crust and crumble: Whisk together melted butter, sugar, brown sugar, and vanilla in a large bowl until combined. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until incorporated.
  3. Reserve 3/4 cup (220 g) of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan.
  4. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  5. Pour caramel sauce over cooled crust, tilting the pan to spread evenly and crumble reserved dough over the top of the caramel.
  6. Bake bars for another 30 to 34 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
  7. Store crumb bars in an airtight container at room temperature up to 3 days.


Notes

Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.

Freeze Crumb Bars: To freeze crumb bars, let cool completely. Once cooled, place bars on a baking sheet and freeze flat for 1 hour. Transfer bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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12 Comments

  1. I love anything salted caramel and these bars are incredible! Quick, easy, delicious. Thank you for sharing!






  2. Followed the recipe exactly and it turned out beautifully! Everyone I shared with raved about these bars and they’re perfect for caramel lovers.






  3. Hi Laura, Just made these using my Salted Bourbon Caramel Sauce and they are fantastic! Your recipe was a joy to use, simple and straightforward, so easy to whip up! This will be a go-to recipe from now on Thanks! Love Jen






  4. Was looking for a salted caramel something to take to an event and these were perfect. Salted caramel sauce was easy to make in the evening, then baked the bars the next morning. The spice in the bars was a great addition. Everyone loved them! Will definitely make these again.






    1. Hi Harvey, you can keep these at room temperature, or in the fridge if you prefer. They also freeze well for later!