Description
Delight in these luscious Caramel Crumb Bars featuring a buttery crumb base, a rich homemade salted caramel layer, and a crunchy crumb topping. This indulgent treat combines the perfect balance of sweet and salty flavors with a satisfyingly crumbly texture, perfect for dessert lovers seeking a decadent homemade bar recipe.
Ingredients
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)
- 1/4 teaspoon salt
- 2 tablespoons brown sugar, light
- 2/3 cup salted caramel sauce (160 ml)
Instructions
- Make the Caramel Sauce: Add 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.
- Add Butter: Carefully stir in the butter pieces; the mixture will boil up—continue stirring as the butter melts and combines.
- Add Cream: Reduce heat to low, whisk in the heavy cream until smooth and fully combined, then remove from heat and stir in the coarse salt. Let the caramel cool completely.
- Prepare the Oven and Pan: Preheat 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.
- Make the Crumb Base: In a medium bowl, whisk together melted butter and granulated sugar. Stir in flour, cornstarch, and salt until the dough forms a thick, crumbly texture without lumps.
- Form the Base Layer: Press slightly more than half the dough evenly into the bottom of the prepared pan. Place the remaining dough in the fridge to chill.
- Bake the Base: Bake the base layer for 20-25 minutes, until the top is set and lightly golden. Keep the oven on.
- Cool the Base: Remove from oven and let cool for 20-30 minutes, which is essential for the layers to set properly.
- Apply Caramel Layer: Spread 2/3 cup of salted caramel sauce evenly over the cooled base layer.
- Prepare the Crumble Topping: Mix the chilled remaining dough with 2 tablespoons of brown sugar until crumbly. Crumble this mixture over the caramel layer, making larger crumbles to prevent dissolving.
- Bake the Bars: Return the pan to the oven and bake for another 25-30 minutes, until the crumble topping is golden and no longer doughy; caramel bubbling is normal.
- Cool Completely: Remove from oven and let the bars cool fully in the pan for at least 3 hours. Refrigerate to speed cooling if desired.
- Slice and Serve: Lift bars from the pan using the parchment overhang. Slice carefully with a sharp knife and serve.
Notes
- Allow adequate cooling time for the bars to set and avoid a messy caramel layer.
- Using a sharp knife helps in clean slicing; avoid using serrated or table knives.
- Keep the extra caramel sauce for serving or other desserts if you don’t use it all.
- Press the base dough firmly for an even, sturdy bottom layer.
- Store bars in an airtight container in the refrigerator for up to 5 days.
