Why Salted Caramel Crumble Bars?

The easiest thing to bring to a big get-together is a steaming pan of gooey bars. These versatile desserts allow you to control the portions according to the number of guests, and let’s not forget how simple it is to dazzle everyone with a giant scoop of vanilla bean ice cream and a drizzle of leftover caramel sauce on top! These bars completely caught us off-guard with how ridiculously amazing they tasted. From now on, if I’m asked to bring dessert to an event, this will be right at the top of my list. I mean, salted FREAKING caramel, for heaven’s sake!

The Star Ingredient: Salted Caramel

Although the crumble is the simplest, tastiest base you’ll ever create, it’s the gooey salted caramel that takes the spotlight in these dessert bars. If you haven’t yet joined the salted caramel craze, it’s high time we all took that leap together! This splendid salted caramel sauce has transformed our dessert game. That first bite usually starts with a casual appreciation for regular caramel—“Oh, sure, caramel. Nice. Alright. Whatever.” But then BAM! HOLY SMOKES! The salted caramel flavor overwhelms your senses, leading you to question all the reasons you neglected to try it before. Making this salted caramel sauce is deceptively easy; it took only one attempt for me to get it just right.

A Note for the Cautious Baker

I typically shy away from recipes involving bubbling sugar at dangerously high temperatures, but this one isn’t daunting at all. Once the salted caramel finished cooling, I found myself drizzling it over everything within reach in the kitchen. A few apple slices happily obliged my cravings for more caramel goodness. Soon, we had these killer bars ready for dessert. You can too, friends! Enjoy!

Recipe: Salted Caramel Crumble Bars

Yield: One 8”x8” pan

Ingredients:

• 1 cup unsalted butter (2 sticks), softened
• ¾ cup powdered sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• Heaping ½ cup salted caramel sauce (store-bought or homemade using the recipe below)

Method:

1. Preheat the oven to 325°F (160°C). Line an 8”x8” baking pan with aluminum foil and lightly spray it with cooking spray. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugars until the mixture is light and fluffy, about 3 minutes.
3. Scrape down the sides of the bowl. Add in the vanilla extract and beat on medium-high speed until well incorporated, about 1 minute. Again, scrape the sides of the bowl and gradually add in the all-purpose flour, half a cup at a time, mixing on low speed until fully combined. You should achieve a dough that resembles large crumbles. If the dough feels sticky, add a teaspoon of flour until you reach the right texture. The dough shouldn’t be dry or powdery; it should hold together when pressed.
4. Press one-third of the crumble mixture firmly into the prepared pan to form a smooth and even crust layer. Bake for 20 minutes while refrigerating the remaining dough.
5. After 20 minutes, remove the crust from the oven and pour the salted caramel all over it. Evenly distribute the remaining crumble mixture on top of the caramel layer.
6. Return the pan to the oven and bake for an additional 20 to 25 minutes, until the top is lightly golden and you can see some caramel bubbling through.
7. Allow the pan to cool for at least 2 hours before slicing and serving. Enjoy these decadent bars at room temperature or chilled!

Bonus Recipe: Homemade Salted Caramel Sauce

Yield: Approximately 1 cup of sauce

Ingredients:

• 1 cup granulated sugar
• ¼ cup water
• 1 teaspoon light corn syrup
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon to 1 teaspoon sea salt (to taste)

Method:

1. Gather all ingredients before starting, as this recipe requires your full attention for the next 5-10 minutes.
2. In a medium saucepan, combine the sugar, water, and corn syrup. Bring to a boil over high heat while whisking until the sugar dissolves.
3. Allow the mixture to boil undisturbed until it turns a deep amber color, which can take anywhere from 5 to 12 minutes. Keep a close watch, as the caramel can burn quickly. Reduce heat immediately once the color changes.
4. Carefully and slowly add the heavy cream to the caramel mixture. It will bubble up significantly, so take care not to get too close. Stir in the vanilla extract and the sea salt. It will bubble again, so be cautious.
5. Continue to whisk until the sauce is smooth and the salt and vanilla are well incorporated. The sauce will thicken as it cools. Transfer it to a heat-safe container and allow it to cool to room temperature before using.