Print

Caramel Crumb Bars with Buttery Shortbread and Salted Caramel Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

Delicious Caramel Crumb Bars featuring a buttery shortbread base topped with a rich salted caramel layer and a crunchy crumb topping, perfect for dessert or a sweet snack.

Ingredients

Scale

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

  1. Make the Caramel Sauce: Add the granulated sugar to a medium saucepan over medium heat. Stir occasionally with a rubber spatula as the sugar first clumps then melts into an amber liquid. Once lump-free, add butter carefully while stirring—the mixture will bubble up. When the butter is mostly melted, lower heat and whisk in the heavy cream until smooth. Remove from heat and stir in coarse salt. Let cool completely.
  2. Prepare Oven and Pan: Preheat the oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy bar removal.
  3. Make Shortbread Dough: In a medium bowl, whisk together melted butter and granulated sugar. Stir in flour, cornstarch, and salt until fully combined into a thick, crumbly dough.
  4. Form Base Layer: Press slightly more than half the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough for later use.
  5. Bake Base: Bake the pressed dough for 20-25 minutes or until set and beginning to brown. Leave the oven on for later steps. Remove and let cool for 20-30 minutes.
  6. Assemble Bars: Once the base is cooled, spread 2/3 cup salted caramel sauce evenly over the base layer.
  7. Prepare Crumb Topping: Take the chilled remaining dough and mix in the brown sugar until crumbly. Crumble this mixture over the caramel layer, leaving some caramel visible.
  8. Bake Bars: Return the pan to the oven and bake for 25-30 minutes until the crumb topping is golden and no longer doughy. The caramel will bubble during baking.
  9. Cool Bars: Remove from oven and cool bars completely in the pan, at least 3 hours. Refrigeration can speed up this process.
  10. Slice and Serve: Using parchment paper overhang, lift bars out of the pan and transfer to a cutting board. Slice with a sharp knife to serve.

Notes

  • The caramel sauce can be made ahead and stored in the refrigerator; reheat gently to use.
  • Ensure the base is fully cooled before adding caramel to prevent melting through.
  • The larger crumb pieces on top give a nice texture contrast and are less likely to dissolve into the caramel layer.
  • Use a sharp knife warm by running under hot water and wiped dry for clean slicing.
  • These bars keep well refrigerated for up to 5 days and can be frozen for longer storage.

Keywords: caramel crumb bars, salted caramel, shortbread bars, easy dessert, baked caramel bars, crumb topping dessert

Find it online: https://hannahdelgado.com/caramel-crumb-bars-with-buttery-shortbread-and-salted-caramel-recipe/