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Salted Caramel Buttery Crumb Bars

Deliciously indulgent crumb bars featuring a buttery crust and a gooey salted caramel center, perfect for family gatherings or a sweet treat.
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Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 1 cup unsalted butter (2 sticks, softened) Creates a melt-in-your-mouth base and topping.
  • 3/4 cup confectioners’ sugar Adds sweetness without the grittiness of granulated sugar.
  • 1/2 cup granulated sugar For necessary sweetness and to aid in caramelization.
  • 1 tablespoon vanilla extract Enhances the flavor profile.
  • 2 cups all-purpose flour Foundation of the crumb bars; avoid over-mixing.
For the salted caramel layer
  • heaping 1/2 cup salted caramel sauce (homemade or store-bought) The star of the show! Regular caramel with sea salt can also be used.

Method
 

Preparation
  1. Preheat the oven to 325°F to ensure even baking.
  2. Line an 8-by-8-inch baking pan with aluminum foil and spray it with cooking spray.
Mixing the ingredients
  1. In a stand mixer or large bowl, combine softened butter and both sugars. Beat until fluffy (about 3 minutes).
  2. Add the vanilla extract and beat again for about 1 minute until combined.
  3. Slowly add the all-purpose flour, beating on low speed until just combined (about 1 minute).
Forming and baking the crust
  1. Press about one-third of the dough into the prepared pan to create an even layer for your crust.
  2. Bake in the oven for 20 minutes, then remove to cool slightly.
Layering and final baking
  1. Pour the salted caramel evenly over the baked crust.
  2. Crumble the reserved dough evenly over the caramel layer.
  3. Return to the oven and bake for an additional 25 to 32 minutes until the top is light golden brown.
  4. Once done, drizzle lightly with more salted caramel and allow to cool for at least two hours.

Notes

These bars can be served warm with a scoop of vanilla ice cream. Store in an airtight container for up to three days or refrigerate for a week. They can be frozen for up to three months.