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
- 3/4 cup salted caramel sauce
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- 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.
- Reserve 3/4 cup (220 g) of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan.
- Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- Pour caramel sauce over cooled crust, tilting the pan to spread evenly and crumble reserved dough over the top of the caramel.
- 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.
- 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.