Nov 22, 2010

Caramel Crumb Bars

In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping — rich caramel and a crumbly butter streusel — makes them a perfect holiday treat.

Credit: Todd Coleman

MAKES 32

INGREDIENTS

20 tbsp. unsalted butter, softened, plus more for pan
2 1/2 cups flour, plus more for pan
1/2 cup sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 cup packed dark brown sugar
1 tbsp. light corn syrup
1 14-oz. can sweetened condensed milk

INSTRUCTIONS

Heat oven to 350°. Line a 9" x 13" baking sheet with parchment paper; grease and flour. In a mixer fitted with a paddle, beat together 16 tbsp. butter, sugar, vanilla, and salt until fluffy. Add 2 1/4 cups flour; mix. Transfer 3/4 dough to pan; press into bottom; chill. Rub remaining dough and flour into large crumbles; set aside. Combine remaining butter, brown sugar, syrup, and milk in a 2-qt. saucepan. Cook, stirring, over medium-high heat to make caramel, 8–10 minutes. Pour over dough; scatter crumbles over top. Bake until golden, 25–30 minutes. Let cool. Cut into bars.

This article was first published in Saveur in Issue #134

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Ratings & Reviews (8)

by cookiegirl on 2011-04-02

I made these the other night. I tried one before they had completely cooled and wasn't wowed. Tried another the next day (I took them to work to share) and I loved, loved them. I was worried that the filling would make it too sweet for my taste, but that wasn't the case at all. The shortbread crust and crumbs evened out any tendency toward being too sweet. This is my kind of cookie. Nick Maglieri (sp?) in his book Modern Baking said that if he could have only one cookie it would be this one.

by joy2dream on 2011-05-30

I was terribly disappointed in this recipe. Cooking the filling to make "caramel" was so incorrect. This cannot be cooked to a temp to make true caramel by definition without it becoming a rock hard mess. Perhaps the recipe meant to cook it until it is a caramel color, not until it is caramel. I guess I took the instructions too literally.

I don't even want to bother to try it a second time, cooking the filling until it is a caramel color. I'm so over it already.

by GRULLONSONIA@HOTMAIL.COM on 2011-07-09

Too bad for the previous baker, since thie is the best cookie/bar i have ever tasted!! It clearly says cook 8-10 minutes.

by joy2dream on 2011-08-29

What a snidely comment, Sonia Grullon. Who twisted your panties in a knot?! You could have simply suggested that I give it another try and keep strictly to the cooking time alone instead of trying to make caramel AS THE RECIPE ALSO CLEARLY STATES.

You are not a nice person, Sonia. "Too bad" for you.

by LAURENG on 2011-08-29

You are correct (joy2dream). It can be very confusing--the word "caramel" indicates caramelization--which is easy to interpret as a caramel color--this can be especially confusing when an ingredient (brown sugar) already makes the color tawny--so it's hard to know when the step of creating caramel is complete. The recipe should have said "cook for 8 to 10 minutes at a semi-brisk bubble"--(period). Actually, depending on the strength of your heat-source, things can get done quicker from one stove to the next. The next time a recipe calls for an ingredient that will alter the color of the mixture (at the start)--know that the caramel you're seeking is about making things homogenous and evaporating any water in the butter--but things will cook futher in the oven so don't over-do it on the stove. Sorry you were frustrated. The recipe sounds delicious--so maybe you should try again.

by TAYHUCK on 2011-11-20

My favorite home made cookie period. Love this bar!

by SARAPRATT on 2011-12-08

We just made these and they were really good! I thought there would be too much crust, but it balanced out the sweetness of the filling. It was hard to tell exactly when the caramel was done. I cooked the filling until it got darker and the flavor deepened. It took about 12-14 minutes on medium heat on my stove.