Salted Caramel Buttery Crumb Bars
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
50 mins
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Cooling Time
2 hrs
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Total Time
3 hrs
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Servings
9 servings
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Calories
375 kcal
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Course
Baked Goods
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Cuisine
American
Salted Caramel Buttery Crumb Bars
Description
The recipe begins by creaming unsalted butter with confectioners’ and granulated sugar until fluffy, then vanilla extract is incorporated. Flour is beaten in at low speed until just combined to create a soft but not overly sticky dough; more flour can be added if needed to achieve this consistency. One-third of the dough is pressed firmly into a prepared foil-lined pan to form the base.
These bars deliver a rich, crumbly texture with a buttery flavor that serves as an excellent foundation for a salted caramel topping (though the topping step is not included here). Baking at 325°F helps maintain a tender crumb without over-browning. The bars can be served as a dessert treat and stored at room temperature or frozen for longer periods.
Adapted from Sticky, Chewy, Messy, Gooey, these bars keep for up to five days at room temperature airtight or freeze for up to six months without compromising texture.
Ingredients
- 1 cup butter 2 sticks, softened, unsalted
- ¾ cup confectioners’ sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- salted caramel sauce homemade or storebought, or regular caramel sauce + more for drizzling, heaping 1/2 cup
Instructions
- Preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed, fluffy, and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl and add the vanilla and beat on medium-high speed until well combined, about 1 minute.
- Stop, scrape down the sides of the bowl and add the flour and beat on low speed until just combined, about 1 minute. Dough shouldn’t be overly sticky. If yours is sticky (mine was because I baked on a humid day), add 1 to 2 tablespoons flour, or as needed, until dough comes together without feeling sticky, however don’t over-do it or dough could become crumbly.
- Turn out one-third of the mixture out into prepared pan (err on the side of going over one-third if you’re eyeballing it and unsure), pressing and hard-packing it with your fingers to form a smooth, even crust layer.
- Bake for 20 minutes. While crust bakes, refrigerate remaining two-thirds of dough.
- After 20 minutes, remove pan from oven, and evenly pour heaping half cup salted caramel over crust.
- Evenly crumble reserved dough over the top (it looks like a lot but some sinks down into the caramel layer while baking).
- Return pan to oven and bake for about 25 to 32 minutes, or until top is barely golden browned and there’s subtle signs of caramel bubbling.
- Remove pan from oven, lightly and evenly drizzle with salted caramel, and place pan on a wire rack to cool for at least two hours before slicing and serving.
Notes
- Store bars airtight at room temperature for up to 5 days to maintain texture and flavor.
- For longer storage, freeze bars up to 6 months; thaw before serving.
- If dough feels sticky due to humidity, add small amounts of flour gradually until it holds together without being crumbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 54mg | 18% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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