5 Ingredient Salted Caramel Crumble Bars Recipes

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SALTED-CARAMEL SHORTBREAD BARS



Salted-Caramel Shortbread Bars image

Another Easter recipe. I adapted this recipe from the recipe for Salted Caramel Butter Bars from the Domestic Rebel blog. I felt that the recipe needed more salt. However, this could be because the Smuckers Salted Caramel sauce is not very salty. So, I would recommend tasting the caramel first (decide if you need the 1/4 teaspoon...

Provided by Brandi Kirkpatrick

Categories     Other Desserts

Time 50m

Number Of Ingredients 7

2 cups unsalted butter, softened
1 cup white sugar
1-1/2 cups powdered sugar
1 tablespoon vanilla extract
4 cups all-purpose flour, plus 2 tablespoons
1 (11.5 oz) jar smuckers salted caramel sauce
sea salt

Steps:

  • 1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, extending over the sides. Spray the foil liberally with cooking spray and set aside.
  • 2. In a mixing bowl beat together butter and sugar until creamy and fluffy, about 2 minutes. Beat in powdered sugar and vanilla. Lastly, mix in flour (4 cups) until soft dough forms. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
  • 3. Bake the crust for 15 minutes . Remove from the oven. In a small bowl combine caramel sauce, 1/4 teaspoon sea salt, and remaining 2 Tablespoons of flour. Mix well. Pour evenly over cooked crust.
  • 4. Crumble the refrigerated dough on top of caramel layer. Cover the caramel completely and use ALL of the dough (caramel will bubble up ... pay close attention to the edges). Sprinkle generously with sea salt. (I suggest tasting the caramel sauce to gauge how much additional salt is desired.)
  • 5. Return to oven and continue baking for an additional 25-30 minutes or until golden brown (very light) and the caramel is bubbly. Cool completely before cutting in to squares.

CARAMEL CRUMB BARS



Caramel Crumb Bars image

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving.

Provided by blucoat

Categories     Bar Cookie

Time 55m

Yield 24 two-inch squares

Number Of Ingredients 9

16 tablespoons unsalted butter, at room temperature, plus more for greasing the pan (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour (spoon flour into a dry-measure cup and level off)
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk

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.

SALTED CARAMEL BUTTER BARS



Salted Caramel Butter Bars image

Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!

Provided by Cookies & Cups

Categories     Cookie Bars

Time 1h20m

Number Of Ingredients 9

2 cups salted butter, room temperature
1 cup granulated sugar
1½ cups powdered sugar
2 tablespoons vanilla extract
4 cups all purpose flour
14 ounces soft caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
1/2 teaspoon vanilla
optional - 1 tablespoon coarse sea salt

Steps:

  • Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
  • Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
  • Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Nutrition Facts : ServingSize 1 bar, Calories 423 calories, Sugar 39.9 g, Sodium 515.9 mg, Fat 18.9 g, SaturatedFat 10.8 g, TransFat 0.6 g, Carbohydrate 60.6 g, Fiber 0.6 g, Protein 4.3 g, Cholesterol 43.6 mg

5 INGREDIENT SALTED CARAMEL CRUMBLE BARS



5 Ingredient Salted Caramel Crumble Bars image

Make and share this 5 Ingredient Salted Caramel Crumble Bars recipe from Food.com.

Provided by ljc282000

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 5

1 roll 16 . 5 oz Pillsbury sugar cookie dough
1/2 cup caramel topping
2 tablespoons all-purpose flour
1/2 teaspoon coarse sea salt
1/2 cup chopped pecans

Steps:

  • 1.
  • Heat oven to 350°F Spray 8-inch square pan with cooking spray.
  • 2.
  • Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan.
  • 3.
  • Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
  • 4.
  • Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within 1/4-inch from edge. Sprinkle salt and 1/4 cup of the pecans over caramel.
  • 5.
  • In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
  • 6.
  • Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

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