Description
Silky caramel crumb bars blend buttery shortbread with rich caramel in a classic dessert. Layers of sweet crumble and golden caramel create an irresistible treat you’ll savor with each delightful bite.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 6 tbsps (84 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream
- 1/2 tsp coarse salt
- 3/4 cup (168 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 3/4 cups (219 g) all-purpose flour
- 3 tbsps (22.5 g) cornstarch
- 1/4 tsp salt
- 2 tbsps light brown sugar
- 2/3 cup (160 ml) salted caramel sauce
Instructions
- Melt granulated sugar in a medium saucepan over medium heat, stirring occasionally until it transforms into an amber-colored liquid without sugar crystals.
- Carefully introduce butter into the melted sugar, allowing vigorous boiling while continuously stirring until fully integrated.
- Lower heat and whisk heavy cream into the caramel mixture until achieving a silky, uniform consistency.
- Remove from heat, incorporate coarse salt, and let the caramel sauce cool completely.
- Heat oven to 325°F and line an 8×8 inch baking pan with parchment paper, creating side overhangs for easy removal.
- Blend melted unsalted butter with granulated sugar in a medium bowl.
- Gradually fold flour, cornstarch, and salt into the butter mixture, creating a thick, crumbly dough without lumps.
- Press slightly more than half the dough firmly into the pan’s bottom, then refrigerate remaining dough.
- Bake base layer for 20-25 minutes until surface sets and turns light golden, maintaining oven temperature.
- Cool base layer for 20-30 minutes to prepare for subsequent layers.
- Distribute ⅔ cup salted caramel sauce evenly across the cooled base.
- Mix light brown sugar into remaining dough, creating a crumbly texture, and sprinkle over caramel layer, allowing some caramel to peek through.
- Bake an additional 25-30 minutes until crumble turns golden and caramel bubbles visibly.
- Cool completely in pan for approximately 3 hours, optionally expediting process using refrigeration.
- Extract bars using parchment paper, transfer to cutting board, and slice into desired portions with a sharp knife.
Notes
- Stir sugar constantly and watch carefully to prevent burning, as caramel can quickly transform from perfect amber to bitter black.
- Use medium-low heat when making caramel to ensure smooth, even melting without scorching the sugar.
- Work quickly when mixing dough to keep it crumbly; overmixing will create a dense, tough base instead of a light, tender crust.
- Allow bars to cool completely to let caramel set and flavors meld, ensuring clean, crisp cuts and optimal texture.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 333
- Sugar: 33 g
- Sodium: 124 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 52 mg