Caramel Crumb Bars Recipes

CARAMEL CRUMB BARS

Steps:

• Preheat your oven to 175 Degrees C (350F).
• Line a 27cm x 18cm (11″ x 7″) tin with baking paper. (Allow an overhang - it makes it easier when removing the slice!) Coat the baking paper with some oil spray.

CARAMEL CRUMB BARS

Steps:

• Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper.
• For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
• Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.
• Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature.
• For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes.
• To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through.
• Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the parchment paper to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.

CARAMEL CRUMB BARS

Steps:

• Preheat oven to 350 F with a rack in the bottom third of the oven. Spray a 13x9 pan with cooking spray, then line the pan with aluminum foil or parchment (leaving an overhang so you can lift the bars out) and spray again with cooking spray. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium speed until soft and light, about 2-3 minutes. Beat in the vanilla. With the mixer on low, add 2 1/4 cups of the flour, beating just until the dough is smooth and the flour has been absorbed, and stopping to scrape the sides of the bowl and the paddle as necessary. Transfer 3/4 of the dough into the prepared baking pan. Press the dough evenly into the pan to form the bottom layer. Transfer the pan to the refrigerator while you make the filling and top layer. Add the remaining 1/4 cup of flour to the remaining dough in the mixer bowl and work it in with your fingertips until 1/8 - 1/4-inch crumbs form. Set aside. To make the filling: In a medium saucepan, combine the butter, corn syrup, brown sugar and condensed milk. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it begins to thicken and darkens in color slightly, about 10 minutes. Remove from the heat and let cool for about 10 minutes. Remove the pan from the refrigerator and pour the filling over the bottom crust. Use an offset spatula to spread it evenly then distribute the crumb topping over the filling. Bake for about 30 minutes, or until the filling is gently bubbling and a dark caramel color. Cool the bars in the pan on a wire rack until lukewarm, about 15-20 minutes. Use the foil (or parchment) to lift the bars out of the pan and onto a cutting board. Once completely cool, cut into 2-inch squares.