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Salted Caramel Buttery Crumb Bars
4.4 from 147 votes

Salted Caramel Buttery Crumb Bars

Salted Caramel Buttery Crumb Bars feature a soft buttery dough base with a sweet, slightly salty caramel layer. The dough is creamed with sugars and vanilla, then lightly mixed with flour to form a tender, non-sticky crumb. Pressed thickly into a pan, these bars balance sweetness and buttery texture for an indulgent dessert.

Prep Time
10 mins
Cook Time
50 mins
Cooling Time
2 hrs
Total Time
3 hrs
Servings: 9 servings
Calories: 375 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. 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.
  3. Stop, scrape down the sides of the bowl and add the vanilla and beat on medium-high speed until well combined, about 1 minute.
  4. 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.
  5. 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.
  6. Bake for 20 minutes. While crust bakes, refrigerate remaining two-thirds of dough.
  7. After 20 minutes, remove pan from oven, and evenly pour heaping half cup salted caramel over crust.
  8. Evenly crumble reserved dough over the top (it looks like a lot but some sinks down into the caramel layer while baking).
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 375

% 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.