Caramel Crumb Bars

caramel crumb bars

Caramel Crumb Bars

These shortbread bars, with their extravagant double-layered topping—rich caramel and a crumbly butter streusel—are the perfect dessert to satisfy your sweet tooth.Todd Coleman

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.

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.
Yield: makes 32

Ingredients

  • 20 tbsp. unsalted butter, softened, plus more for pan
  • 2 12 cups flour, plus more for pan
  • 12 cup sugar
  • 1 tsp. vanilla extract
  • 14 tsp. kosher salt
  • 14 cup packed dark brown sugar
  • 1 tbsp. light corn syrup
  • 1 (14-oz.) can sweetened condensed milk

Instructions

  1. 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 14 cups flour; mix. Transfer 34 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.