Caramel Crumb Bars Recipe

I combined buttery shortbread and sweet salted caramel in my Caramel Crumb Bars, then added a surprising finishing touch that changed everything.

I still get a little reckless when dessert calls for something that behaves badly. These Caramel Crumb Bars pull me right in, edges a little messy, because the crunch of cold unsalted butter collides with a molten ribbon of sweetened condensed milk caramel.

Salted Caramel Baking has a way of making ordinary pantry moments feel urgent, like you need to taste it before anyone else does. I won’t give you spoilers, but think bold salt, chewy middle, buttery shortbread bits that break apart in your hands.

It’s the kind of bar you tell yourself you’ll only have one of, then fail.

Ingredients

• Main structure and carbs, little fiber or protein, gives a crumbly texture.
• Pure sweetness mostly carbs, helps caramelize and crisp top, not many nutrients.
• Adds molasses flavor and moisture, carbs only, its great for chew.
• Rich fat for tenderness and flavor provides mouthfeel, adds a lot of calories.
• Ultra sweet creamy, high sugar and calories, makes a gooey caramel center.
• Optional cocoa, adds slight bitterness some fat and sugars, balances sweetness.
• Tiny flavor boost, no calories to speak of, it makes everything taste sweeter.
• Tiny sprinkle brings contrast, amps up sweetness, gives little minerality.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1 cup (2 sticks, 226 g) unsalted butter, cold & cubed
• 1 can (14 oz / 396 g) sweetened condensed milk
• 1/2 tsp flaky sea salt, for sprinkling
• 4 oz (115 g) semisweet chocolate chips or chopped chocolate, optional
• 2 tbsp heavy cream, optional for thinning chocolate

How to Make this

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang so you can lift the bars out later, it makes life so much easier.

2. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, and 1/2 tsp fine sea salt, then stir in 1 tsp vanilla extract.

3. Cut 1 cup (226 g) cold cubed unsalted butter into the flour mixture with a pastry cutter or pulse in a food processor until it looks like coarse crumbs with some pea sized bits left, don’t overwork it or it will be tough.

4. Reserve about 1 to 1 1/2 cups of that crumb mixture for the topping, then press the remaining crumbs firmly and evenly into the prepared pan using the bottom of a measuring cup or your hands, chill 10 minutes if you want a tighter crust.

5. Bake the crust 15 to 18 minutes until set and edges are just starting to brown, rotate once half way through so it bakes evenly.

6. Remove pan from oven and pour the entire 14 oz (396 g) can of sweetened condensed milk evenly over the hot crust, spread gently with an offset spatula then return to the oven and bake another 12 to 18 minutes until the caramel is bubbling and slightly golden around the edges.

7. Immediately sprinkle the reserved crumb mixture over the hot caramel, press down lightly so the crumbs adhere but don’t pack them in, then bake 8 to 10 minutes more until the top is golden.

8. Cool completely in the pan on a wire rack, then refrigerate at least 1 to 2 hours (or overnight) so the caramel firms up and you can cut clean squares. Use the parchment overhang to lift the whole slab out.

9. If using chocolate, melt 4 oz (115 g) semisweet chocolate chips or chopped chocolate with 2 tbsp heavy cream in 20 to 30 second bursts in the microwave stirring between, or melt over a simmering water bath, spread over cooled bars and chill to set. Sprinkle 1/2 tsp flaky sea salt over the top while chocolate is still wet or directly on the bars if not using chocolate.

10. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean edges, store airtight at room temp for a few days or in the fridge for firmer bars.

Equipment Needed

1. 9×13 inch baking pan lined with parchment paper leaving an overhang so you can lift the slab out
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter or food processor to cut in the cold butter
5. Offset spatula and a rubber spatula for spreading and scraping
6. Wire cooling rack and oven mitts
7. Microwave safe bowl or heatproof bowl for a double boiler to melt chocolate
8. Sharp knife (warm under hot water and wipe dry between cuts)

FAQ

Caramel Crumb Bars Recipe Substitutions and Variations

• All purpose flour: Swap with a 1 to 1 gluten free all purpose blend that contains xanthan gum, using the same weight 312 g. The bars may be a bit more crumbly so chill longer before cutting.
• Unsalted butter, cold and cubed: Use cold solid coconut oil at the same weight 226 g or chilled vegetable shortening 226 g. Coconut oil adds a faint coconut note and firms quickly, shortening gives a tender, less buttery crumb, just keep everything cold.
• Light brown sugar 1/2 cup 110 g: Replace with coconut sugar 1 to 1 by weight 110 g for a similar caramel flavor, or make your own by mixing 110 g granulated sugar plus about 1.5 teaspoons molasses until evenly combined.
• Sweetened condensed milk 1 can 396 g: Swap 1 to 1 with store bought dulce de leche or a thick caramel sauce for richer flavor. You can also make a homemade version by reducing evaporated milk with sugar until thick, but it takes extra time and watching.

Pro Tips

1) Keep the butter rock cold and work fast. Pulse in a food processor or cut with a pastry cutter until you still see pea sized bits, then stop. If the mix starts to feel warm, pop it in the fridge for 10 to 15 minutes so the crumbs stay flaky and you dont end up with a dense, greasy crust.

2) Press the base evenly but dont overpack it. Use the bottom of a measuring cup for firm, flat coverage, but avoid smashing it into concrete. If one side of the pan is thicker than the other it will bake unevenly, so take a sec to smooth it out before baking.

3) Learn the caramel cues rather than relying on timing. You want steady bubbling across the surface and a faint amber at the edges, not deep brown. Underbake and it will be too gooey after chilling, overbake and it gets grainy. When in doubt err on slightly underdone then cool and chill to finish setting.

4) Finish and slice like a pro. If using chocolate, thin it with a little cream so it spreads glossy, and sprinkle flaky salt while the chocolate is still wet. For clean squares, warm a sharp knife under hot water, wipe it dry between cuts, and if you prefer firmer bars store them in the fridge and let them sit at room temp for a few minutes before serving.

Caramel Crumb Bars Recipe

Recipe by Tina Braven

0.0 from 0 votes

I combined buttery shortbread and sweet salted caramel in my Caramel Crumb Bars, then added a surprising finishing touch that changed everything.

Pin

Servings

16

servings

Calories

350

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment paper leaving an overhang so you can lift the slab out
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter or food processor to cut in the cold butter
5. Offset spatula and a rubber spatula for spreading and scraping
6. Wire cooling rack and oven mitts
7. Microwave safe bowl or heatproof bowl for a double boiler to melt chocolate
8. Sharp knife (warm under hot water and wipe dry between cuts)

Ingredients

• 2 1/2 cups (312 g) all purpose flour

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 1 tsp vanilla extract

• 1/2 tsp fine sea salt

• 1 cup (2 sticks, 226 g) unsalted butter, cold & cubed

• 1 can (14 oz / 396 g) sweetened condensed milk

• 1/2 tsp flaky sea salt, for sprinkling

• 4 oz (115 g) semisweet chocolate chips or chopped chocolate, optional

• 2 tbsp heavy cream, optional for thinning chocolate

Directions

• Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment leaving an overhang so you can lift the bars out later, it makes life so much easier.
• In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, and 1/2 tsp fine sea salt, then stir in 1 tsp vanilla extract.
• Cut 1 cup (226 g) cold cubed unsalted butter into the flour mixture with a pastry cutter or pulse in a food processor until it looks like coarse crumbs with some pea sized bits left, don't overwork it or it will be tough.
• Reserve about 1 to 1 1/2 cups of that crumb mixture for the topping, then press the remaining crumbs firmly and evenly into the prepared pan using the bottom of a measuring cup or your hands, chill 10 minutes if you want a tighter crust.
• Bake the crust 15 to 18 minutes until set and edges are just starting to brown, rotate once half way through so it bakes evenly.
• Remove pan from oven and pour the entire 14 oz (396 g) can of sweetened condensed milk evenly over the hot crust, spread gently with an offset spatula then return to the oven and bake another 12 to 18 minutes until the caramel is bubbling and slightly golden around the edges.
• Immediately sprinkle the reserved crumb mixture over the hot caramel, press down lightly so the crumbs adhere but don't pack them in, then bake 8 to 10 minutes more until the top is golden.
• Cool completely in the pan on a wire rack, then refrigerate at least 1 to 2 hours (or overnight) so the caramel firms up and you can cut clean squares. Use the parchment overhang to lift the whole slab out.
• If using chocolate, melt 4 oz (115 g) semisweet chocolate chips or chopped chocolate with 2 tbsp heavy cream in 20 to 30 second bursts in the microwave stirring between, or melt over a simmering water bath, spread over cooled bars and chill to set. Sprinkle 1/2 tsp flaky sea salt over the top while chocolate is still wet or directly on the bars if not using chocolate.
• Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean edges, store airtight at room temp for a few days or in the fridge for firmer bars.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 81g
• Total number of serves: 16
• Calories: 350kcal
• Fat: 270g
• Saturated Fat: 164g
• Trans Fat: 1.5g
• Polyunsaturated: 35g
• Monounsaturated: 90g
• Cholesterol: 663mg
• Sodium: 113mg
• Potassium: 99mg
• Carbohydrates: 45.2g
• Fiber: 1.09g
• Sugar: 29.9g
• Protein: 4.44g
• Vitamin A: 88IU
• Vitamin C: 0mg
• Calcium: 76mg
• Iron: 0.38mg