Caramel Crumb Bars
Indulge in the irresistible layers of buttery goodness and rich caramel with these Caramel Crumb Bars, a decadent dessert that’s as easy to make as it is delicious. Featuring a crisp, golden-baked shortbread crust and a luscious homemade caramel filling crafted from sweetened condensed milk and a touch of vanilla, these bars are finished with a crumbly, buttery topping and a sprinkle of optional sea salt for the perfect balance of sweet and salty. With just 15 minutes of prep time and a short bake, this easy dessert recipe is ideal for satisfying your sweet tooth or impressing at gatherings. Each batch yields 16 squares of heavenly caramel bliss, making them perfect for potlucks, holiday spreads, or an everyday treat.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 0.5 teaspoon Salt
- 14 ounces Sweetened condensed milk
- 1.5 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and salt. Mix well to evenly distribute the ingredients.
Add the softened unsalted butter to the dry mixture. Use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it forms a crumbly texture.
Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form an even base layer. Reserve the remaining crumb mixture for the topping.
Bake the base layer in the preheated oven for 10–12 minutes, or until it just begins to turn golden around the edges. Remove from the oven and set aside to cool slightly.
While the base cools, make the caramel filling. In a medium saucepan, combine the sweetened condensed milk, light corn syrup, and 6 tablespoons of unsalted butter. Heat over medium-low heat, stirring constantly to prevent burning, until the mixture thickens and turns a light golden brown, about 8–10 minutes.
Remove the caramel from heat and stir in the vanilla extract. Allow it to cool for 1–2 minutes, then pour the caramel evenly over the baked base layer.
Sprinkle the reserved crumb mixture evenly over the top of the caramel layer. If using, sprinkle sea salt over the top for a hint of saltiness.
Return the baking pan to the oven and bake for 15–18 minutes, or until the topping is golden brown and crisp.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan onto a cutting board.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 664.7 g | 242% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 435.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1302 mg | 100% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
