Introduction

Caramel Crumb Bars combine a buttery shortbread base with a rich salted caramel layer, topped with a crunchy crumb topping. These bars are perfect for satisfying a sweet tooth with a balance of sweet and salty flavors.

The image shows a stack of three square dessert bars placed on a white plate with a delicate cut-out pattern. Each bar has three visible layers: a pale yellow soft base layer, a thick middle caramel-colored gooey layer with a shiny texture, and a crumbly light beige topping with small chunks spread unevenly on top. The bars are arranged in a neat stack, with the light reflecting off the glossy caramel layer, making it look moist and rich. In the background, there is a white cup with a dark liquid inside and a drip of caramel running down the side, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Salted 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

Shortbread Base and Crumb Topping:

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)

Caramel Layer:

2/3 cup salted caramel sauce (160 ml)

Instructions

Step 1: To make the caramel sauce, add sugar to a medium saucepan over medium heat. Stir occasionally with a rubber spatula as the sugar clumps and then melts into an amber liquid.
Step 2: Once smooth, add butter carefully while stirring; the mixture will bubble.
Step 3: When butter is mostly combined, reduce heat to low. Stir in cream and whisk until smooth and fully combined.
Step 4: Remove from heat and stir in salt. Let the caramel cool completely.
Step 5: Preheat oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang.
Step 6: In a medium bowl, whisk melted butter with granulated sugar. Add flour, cornstarch, and salt, stirring until no lumps remain; the dough will be thick and crumbly.
Step 7: Press a little more than half the dough evenly into the prepared pan as the base layer. Refrigerate the remaining dough.
Step 8: Bake the base for 20-25 minutes until set and lightly golden. Keep the oven on.
Step 9: Remove from oven and cool for 20-30 minutes.
Step 10: Spread 2/3 cup salted caramel sauce evenly over the cooled base.
Step 11: Mix remaining dough with brown sugar until crumbly, then crumble it over the caramel layer, leaving caramel visible through the topping.
Step 12: Return pan to the oven and bake for 25-30 minutes until the topping is golden and no longer doughy; caramel will bubble.
Step 13: Remove from oven and cool completely in the pan for at least 3 hours. Refrigerate to speed up cooling if desired.
Step 14: When ready, lift bars out using parchment paper and slice with a sharp knife.

Tips & Variations

For easier slicing, chill the bars thoroughly before cutting to prevent the caramel from sticking to the knife.
Use homemade or store-bought salted caramel sauce depending on preference and convenience.
Try adding chopped nuts like pecans or walnuts to the crumb topping for extra texture and flavor.

Storage

Store caramel crumb bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly at room temperature or enjoy chilled. Avoid microwaving as it can soften the caramel excessively.

How to Serve

A square dessert bar sits on a white, decorative plate with small cut-out shapes around the edges. The bar has two distinct layers: the bottom layer is pale yellow with a smooth texture, while the top layer is a rich caramel color with a crumbly, lumpy topping scattered unevenly across its surface. The setting includes a wooden table with a white marbled texture softly visible, a cutlery piece at the bottom left corner, and a white container with caramel sauce dripping slightly on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

You can use a similar-sized pan, but thickness and baking times may vary slightly. Adjust accordingly and watch for golden edges and bubbling caramel.

How do I prevent the caramel from leaking?

Allow the base to cool completely before spreading the caramel layer to help it set properly. Also, pressing the crumb topping firmly and baking until golden helps contain the caramel during baking.