Caramel Crumb Bars
A buttery pastry base paired with creamy caramel filling for a rich, textured finish.
Ingredients
unsalted butter, softened
8 ounces (2 sticks/225 g)
sugar
1/2 cup
salt
1/4 tsp
vanilla extract
1 tsp
all-purpose flour (spoon the flour into a dry measuring cup and level it off)
2-1/2 cups
unsalted butter
4 tbsp
light corn syrup
1 tbsp
dark brown sugar, firmly packed
1/2 cup
sweetened condensed milk
1 (14-ounce) can
Instructions
1
Step 1
Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
2
Step 2
For the dough, beat the butter with the sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes. Add the vanilla.
3
Step 3
On the lowest speed, beat in 2-1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is smooth and the flour has been absorbed.
4
Step 4
Remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. Use the palm of your hand to press the dough down evenly without compressing it too much. Chill the dough-lined pan. Work the remaining 1/4 cup of flour into the remaining dough with your fingertips so that it forms 1/8- to 1/4-inch (3- to 6-mm) crumbs. Set aside at room temperature.
5
Step 5
For the filling, bring the butter, corn syrup, brown sugar, and condensed milk to a simmer in a medium saucepan, stirring occasionally. Allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Pour it into a stainless-steel bowl to cool for 5 minutes.
6
Step 6
Remove the dough-lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly. Scatter the crumb mixture over the filling.
7
Step 7
Bake until the filling is bubbling gently and deep caramel in color and the dough and crumb topping are baked through, about 30 minutes.
8
Step 8
Cool in the pan on a rack until lukewarm, 15 to 20 minutes. Lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into 2-inch (5-cm) squares.
