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Salted Caramel Crumb Bars

Salted Caramel Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 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

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.