Caramel Crumb Bars

By Foodiewife

Ingredients

• Crust ingredients
• 16 Tbsp ( that's 2 sticks) of unsalted butter, at room temperature
• 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of pure vanilla extract
• 2-1/2 cups of all-purpose flour
• Filling ingredients
• 4 Tablespoons (that's half a stick) of unsalted butter, cut into about 4 pieces
• 1 Tablespoon of light corn syrup
• 1/4 teaspoon of salt
• 1/4 cup of tightly packed, dark brown sugar
• 1 (14-ounce) can sweetened, condensed milk

Details

Adapted from unegaminedanslacuisine.com

Preparation

Step 1

Preheat oven to 350 degrees. Move oven rack to the bottom third of the oven. Line a 9 x 13-inch pan with foil (leaving an overhand for easy removal.) Spray the foil with cooking spray. Set the pan aside.

Prepare the crust: In an electric mixer on medium speed, beat the butter with the sugar and salt until soft and light, about 2 minutes. Add 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.

Place 3/4 of the dough into the prepared pan, using the palm of your hand to press it down evenly. Refrigerate as you do the next step.

Using your fingertips, work the remaining 1/4 cup flour into the remaining dough to form loose crumbs. Set aside at room temperature.

Prepare the filling: In a medium saucepan, bring the butter, corn syrup, salt, brown sugar and condensed milk to a simmer, stirring occasionally. Allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 8 – 10 minutes. Pour into a stainless steel bowl to cool for five minutes

Remove the dough-lined pan from the fridge and scrape the cooled filling onto the dough, spreading evenly. Scatter the crumb mixture on top.

Bake until the filling is bubbling gently and the dough is baked through, about 20-25minutes.

Cool in the pan until lukewarm. Using the foil overhand, carefully lift the dough out of the pan and onto a cutting board before it has cooled completely. Cut into 2-inch squares.