Salted Caramel Crumble Bars Recipe
Indulge in gooey Salted Caramel Crumble Bars with a buttery base and salty-sweet topping—perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
Ingredients
Scale
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 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—recipe below)
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C). Line an 8”x8” baking pan with aluminum foil, leaving overhang for easy removal, and lightly spray with cooking spray. Set aside.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy—about 3 minutes on medium speed.
- Add Vanilla: Scrape down the sides of the bowl, then add the vanilla extract. Beat on medium-high speed until fully incorporated, about 1 minute.
- Incorporate Flour: Scrape the bowl again, then gradually add the all-purpose flour, ½ cup at a time, mixing on low speed until just combined. The dough should form large, soft crumbles that hold together when pressed. If it feels sticky, sprinkle in a teaspoon of flour; if too dry, stop adding flour early. Aim for a texture that’s neither powdery nor wet.
- Form the Base: Press one-third of the crumble mixture firmly into the prepared pan to create an even crust layer. Bake for 20 minutes until lightly golden. Meanwhile, refrigerate the remaining dough to keep it firm.
- Add the Caramel: Remove the crust from the oven and pour the heaping ½ cup of salted caramel sauce over it, spreading evenly with a spatula. Don’t worry if it looks thin—it’ll set as it bakes.
- Top with Crumbles: Evenly distribute the chilled crumble mixture over the caramel layer. It might look like a lot, but trust the process—it settles during baking.
- Bake Again: Return the pan to the oven and bake for 20-25 minutes, until the top is lightly golden and you see caramel bubbling through the crumbles.
- Cool and Serve: Let the pan cool on a wire rack for at least 2 hours before slicing. For cleaner cuts, chill in the fridge for 30 minutes first. Serve these Salted Caramel Crumble Bars at room temperature or slightly chilled for maximum enjoyment!
Notes
- Butter Consistency: Ensure butter is softened but not melted—too soft, and the crumble won’t hold its shape. Test by pressing; it should dent but not squish.
- Caramel Temperature: If homemade caramel is too warm, it may soak into the base. Let it cool to a thick, pourable consistency before spreading.
- Dough Texture: The crumble should clump when squeezed but break apart easily. If it’s too wet, add a teaspoon of flour; if too dry, stop mixing sooner.
- Pan Lining: Foil is optional but makes lifting bars out a breeze—parchment works too, just grease lightly.
- Cutting Tip: Use a sharp knife wiped clean between cuts for neat squares, especially after chilling.
- Oven Variation: Ovens differ—check at 20 minutes for the top layer; it’s done when golden, not brown.
- Serving Size: Cut into 9 for hearty bars or 16 for bite-sized treats—adjust based on your crowd.
Nutrition
- Serving Size: 9 large bars or 16 small squares
- Calories: 300 kcal per large bar
Keywords: Salted Caramel Crumble Bars
Find it online: https://sofyarecipes.com/salted-caramel-crumble-bars-recipe/