Caramel Crumb Bars Recipe

Name: Caramel Crumb Bars
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 22 tablespoons (2 and 3/4 sticks) unsalted butter; ¾ cup granulated sugar; ¼ teaspoon salt; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ½ cup light corn syrup; Dark Brown Sugar; 1 (14-ounce) can sweetened condensed milk; ½ cup packed light brown sugar; Parchment paper; Softened butter (for greasing)

Indulge in these irresistible Caramel Crumb Bars, a top-rated recipe from Nick Malgieri's "The Modern Baker." This easy-to-follow recipe features a melt-in-your-mouth shortbread crust, a luscious creamy caramel filling, and a delightful crunchy crumb topping. Winner of the Washington Post's 'Top Cookie Recipe of 2008,' these bars are a guaranteed crowd-pleaser! The secret? Spooning and leveling the flour for the perfect texture. Make ahead and freeze for up to 2 months!

Prep Time 25 mins

Cook Time 55 mins

Calories 213.3 kcal

Protein 5g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Crumb Bars

22 tablespoons (2 and 3/4 sticks) unsalted butter
¾ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup light corn syrup
Dark Brown Sugar
1 (14-ounce) can sweetened condensed milk
½ cup packed light brown sugar
Parchment paper
Softened butter (for greasing)

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How to Make Caramel Crumb Bars

Preheat oven to 350°F (175°C). Position a rack on the lowest level.
Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to help lift the bars later. Lightly grease the parchment with softened butter (save wrappers!).
**Make the Dough:** In a stand mixer or with a hand mixer, cream together 16 tablespoons (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¼ teaspoon salt until light and fluffy (2-3 minutes).
Add 1 teaspoon vanilla extract and mix to combine.
Gradually add 2 ¼ cups all-purpose flour (spooned and leveled), mixing on low speed until a smooth dough forms.
Scrape down the bowl. Remove dough from mixer.
Press ¾ of the dough evenly into the prepared pan. Chill while you make the topping.
**Make the Topping:** Work the remaining ¼ cup all-purpose flour into the remaining dough with your fingers until crumbly.
**Make the Caramel Filling:** In a medium saucepan, combine 6 tablespoons (¾ stick) unsalted butter, ½ cup light corn syrup, ½ cup packed light brown sugar, and 1 (14-ounce) can sweetened condensed milk.
Bring to a gentle boil over medium heat, stirring frequently, for about 10 minutes, until thickened and slightly darkened.
Pour the caramel into a stainless steel bowl to cool for 5 minutes.
**Assemble:** Spread the cooled caramel filling evenly over the chilled dough. Sprinkle the crumb topping evenly over the caramel.
Bake for 30-35 minutes, until the filling is bubbling, deeply caramelized, and the crust is golden brown.
Let cool in the pan on a wire rack for 15-20 minutes until lukewarm.
Lift the bars out of the pan using the parchment paper overhang. Cut into 2-inch squares on a cutting board.
Store in an airtight container at room temperature (for up to 1 day) or freeze for up to 2 months. Thaw to room temperature before serving.