Buttery shortbread, salted caramel, brown sugar crumb topping… these Caramel Crumb Bars are pure joy in every bite.
Let me paint you a picture. It’s Tuesday. Not even the fun kind where tacos are involved. I’m knee-deep in laundry (seriously, how many socks can one family lose?), the dog’s giving me that look because I forgot his afternoon walk, and I’m pretty sure I answered an email with “Love you” out of sheer autopilot. Oh, and I ran out of chocolate. Yeah. Rock bottom.
So, what’s a girl to do? I grabbed a stick of butter (okay, maybe two… no judgment), and made these Caramel Crumb Bars. I didn’t plan it. It just sort of… happened. Like when you accidentally buy four candles at Target because they smell like “cozy cabin” and you need cozy cabin vibes in your life.
The thing is, these bars? They turned my day around. There’s something ridiculously therapeutic about melting sugar into caramel—watching it go all golden and bubbly like something magical. And the smell. Oh man, if someone bottled “caramel baking in the oven” as a perfume, I’d wear it.
When I finally pulled them out, all warm and gooey with crumb topping that looked like a golden hug? My husband and kids were hovering. They didn’t even wait for me to cut them properly (which is why my first piece was more… “abstract shape” than “neat square”). No regrets.
Why You’ll Love This Caramel Crumb Bars Recipe?
Now, I’ve made my fair share of desserts. Some good, some… well, let’s not talk about the great biscotti disaster of 2022. But these Caramel Crumb Bars? Next-level stuff. They’ve got that melt-in-your-mouth buttery shortbread on the bottom, gooey salted caramel in the middle (the kind that makes your eyes roll back a little), and a sweet crumbly topping that’s crunchy in all the right places.
Plus, they’re kinda fancy-looking without you actually having to be fancy. I mean, I made these in yoga pants with flour on my face. You’d never know it by how they turned out.
If you’re looking for something that feels like you spent hours slaving in the kitchen (but you didn’t), this is it. Bonus points if you eat one straight out of the fridge while hiding from your kids. Not that I’ve done that… (I totally have).
Ingredient Notes:
If you’re like me, you want to know why you’re using what you’re using. I’m not big on baking rules, but these ingredients really do their part in making these Caramel Crumb Bars ridiculously good.
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Granulated Sugar: This is the foundation for your caramel magic. You’ll melt it down to that dreamy golden stage. Just don’t walk away for “one quick second” like I did once. It goes from perfect to burnt toast faster than you can say “what’s that smell?”
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Unsalted Butter: I go unsalted because I like to boss my salt around. You’ll use it in the shortbread and the crumb topping, so it’s basically the MVP here.
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Heavy Cream: This makes your caramel creamy instead of pulling out your fillings. True story: I once tried to skip it… and regretted it almost immediately. Learn from me.
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Coarse Salt: Salted caramel is where it’s at. The salt cuts through the sweetness and gives it a little “hey there!” moment. I like flaky sea salt, but use what you’ve got.
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All-Purpose Flour + Cornstarch: The flour gives you that shortbread structure, and the cornstarch makes it tender and soft. Like, “crumbly but not sandy” soft. You know what I mean?
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Light Brown Sugar: This goes in the topping to give it that caramel-y, molasses flavor. It makes everything feel warmer. Cozier. Like the baking equivalent of fuzzy socks.
Little side note: If you’re new to making caramel, I promise it’s not as scary as it sounds. And if it’s not perfect the first time? Meh. It’ll still taste like caramel. And that’s always a win.
How To Make Caramel Crumb Bars?
Step 1: Make Your Salted Caramel (Optional… but not really)
You can totally use store-bought caramel if you’re short on time (been there, no shame). But if you’ve got 10 minutes? Do yourself a favor and make it.
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Melt your sugar over medium heat. It’s gonna clump. It’s gonna look weird. Keep going. Eventually, it melts into this golden, bubbly lava. Add butter—watch out, it’ll hiss at you like a grumpy cat—and stir until smooth. Pour in your cream sloooowly and stir again. Add your salt. Done! Let it cool while you move on.
Step 2: Make the Shortbread Base + Topping
Preheat the oven to 325°F (160°C). Line an 8×8 pan with parchment and leave some hanging over the sides—like a little caramel escape plan.
Mix your melted butter and sugar. Add flour, cornstarch, and a pinch of salt. It’ll look crumbly but come together when you press it. Spread half into your pan and press it down like you mean it. Pop the other half in the fridge for later.
Step 3: Bake the Base
Bake that baby for 20–25 minutes. It should be lightly golden and smell like buttery heaven. Let it cool a bit (20–30 minutes). I know… waiting is the worst.
Step 4: Spread the Caramel
Grab your cooled caramel (or store-bought if you went that route—no judgment), and spread it over the shortbread base. Go edge-to-edge. Leave no corner behind.
Step 5: Crumble the Topping + Bake Again
Mix the leftover dough with brown sugar (this is where the magic happens). Crumble it over the caramel. It doesn’t have to be perfect. Rustic is the vibe here. Bake for another 25–30 minutes until golden and bubbly.
Step 6: Cool + Slice (and Try Not to Eat Them All First)
The bars need to cool in the pan for at least 3 hours. I know. Torture. But it’s worth it. Once they’re set, lift them out with your parchment sling, slice ‘em up, and try to act like you’re going to share.
Storage Options:
If by some miracle you’ve got leftovers, these Caramel Crumb Bars are easy to store. Room temp in an airtight container? You’ll get 3 days. Fridge? They last a week (and they’re insanely good cold). Freezer? Wrap them up tight and they’ll keep for two months. Sometimes I eat them straight from the freezer. They’re like a secret stash of happiness.
Variations and Substitutions:
- Go Nuts: Add chopped pecans or walnuts to the crumb topping. Instant crunch.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled bars. Now you’re fancy.
- Jam Session: Spread a thin layer of raspberry or apricot jam under the caramel. Sweet and tart goodness.
- Gluten-Free Friendly: Swap in your favorite GF flour blend. Easy peasy.
- Dairy-Free Option: Use plant-based butter and coconut cream in the caramel. Plus, coconut + caramel? Chef’s kiss.
What to Serve with Caramel Crumb Bars?
- Coffee or Espresso: Nothing beats sweet + bitter. Perfection.
- Vanilla Ice Cream: Warm bar + cold ice cream = happy dance.
- Fresh Berries: Add a little tartness to balance things out.
- Whipped Cream: Like a cozy cloud on top of your bars.
- Cold Milk: Classic. Sometimes you can’t beat the old-school combos.
Frequently Asked Questions:
Can I skip making caramel from scratch?
Yep! Grab a jar of good caramel and save yourself the stress. That said… homemade is kind of next-level amazing. Just sayin’.
Why is my caramel grainy?
Been there! It’s usually because the sugar crystallized. Make sure you’re melting it slow and steady, and don’t stir too much once it starts melting. Sugar is a diva—handle with care.
Can I make these ahead of time?
Absolutely. They’re even better the next day after they’ve had time to settle. Perfect for bake sales, parties, or, you know… a random Tuesday when you need a win.
Whew. That was a lot of caramel talk. So… you in? If you make these Caramel Crumb Bars, I need to hear about it. Tag me in your pics or drop me a comment! And hey—if you figure out how not to eat the whole pan in one day… send help.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Crumb Bars
Ingredients
For the Salted Caramel Sauce (or use pre-made sauce):
- 1 c 200 g Granulated Sugar
- 6 tbsp 84 g Unsalted Butter, cut into pieces
- ½ c 120 ml Heavy Cream
- ½ tsp Coarse Salt
For the Shortbread Base and Crumb Topping:
- ¾ c 168 g Unsalted Butter, melted
- ¾ c 150 g Granulated Sugar
- 1 ¾ c 219 g All-Purpose Flour
- 3 tbsp 22.5 g Cornstarch (referred to as cornflour in Australia)
- ¼ tsp Salt
- 2 tbsp Light Brown Sugar
For the Caramel Layer:
- ⅔ c 160 ml Salted Caramel Sauce
Instructions
- First, you have the option to prepare caramel sauce by melting sugar in a saucepan, on medium heat until it turns amber-colored. Then add butter and stir until combined. Lower the heat and mix in cream until the mixture becomes smooth. Stir in some salt. Allow it to cool.
- Next let's move on to making the base and crumb topping. Preheat your oven to 325°F (160°C). Line an 8x8-inch pan with parchment paper. Blend melted butter with sugar then add flour, cornstarch and salt to form a dough. Press down half of the dough into the pan. Refrigerate the remaining portion.
- Now it's time to bake the base. Place it in the preheated oven for 20 to 25 minutes. Until it turns golden brown. Let it cool for around 20 to 30 minutes.
- Once your base has cooled down spread caramel sauce over it
- In a bowl mix sugar with the remaining dough and crumble this mixture over the caramel layer.
- Bake everything again for 25 to 30 minutes. Until you see a golden topping, with bubbling caramel.
- Allow your bars to cool in the pan for 3 hours before serving them.
- To serve them neatly use parchment paper to lift them out of the pan. Cut them into desired pieces. Savor each bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
