Caramel- Crumble Bars

Caramel- Crumble Bars takes about 1 hour from beginning to end. This hor d'oeuvre has 196 calories, 3g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 24 and costs 22 cents per serving. 906 people were impressed by this recipe. A mixture of salt, vanillan extract, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Recipe Girl. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so super. Similar recipes include Caramel Apple Crumble Bars, Caramel Apple Crumble Bars, and Spiced Apple-Caramel Crumble Bars.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch pan with nonstick spray. Then line the bottom with a piece of parchment paper- allowing excess parchment paper to come up two sides, and spray again (lightly).2. Prepare the dough: In a large bowl, use a hand mixer to combine the butter, sugar and salt. Beat at medium speed for 2 to 3 minutes, until the mixture is soft, light and combined well. Mix in the vanilla. Gradually mix in 2 1/4 cups of the flour, and beat until well-incorporated. Scrape the sides, as needed. Transfer 3/4 of the dough to the prepared pan. Use clean hands to press the dough evenly into the bottom of the pan. Place the pan in the refrigerator while you make the topping. Work the remaining 1/4 cup flour into the remaining dough with your fingers so that it forms small crumbs. Set aside.3. Prepare the filling: In a medium saucepan, combine the filling ingredients. Heat over medium-heat, stirring occasionally. Let the mixture gently boil, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour the mixture into a bowl to cool for at least 5 minutes.4. Assemble the bars: 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 for at least 15 to 20 minutes. Cut the sides of the pan to loosen the bars. Then use the parchment paper to lift the bars out of the pan and transfer to a cutting board. Cut the slab of bars into 2-inch squares.

 

Step by step:

1. Preheat the oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch pan with nonstick spray. Then line the bottom with a piece of parchment paper- allowing excess parchment paper to come up two sides, and spray again (lightly).

2. Prepare the dough: In a large bowl, use a hand mixer to combine the butter, sugar and salt. Beat at medium speed for 2 to 3 minutes, until the mixture is soft, light and combined well.

3. Mix in the vanilla. Gradually mix in 2 1/4 cups of the flour, and beat until well-incorporated. Scrape the sides, as needed.

4. Transfer 3/4 of the dough to the prepared pan. Use clean hands to press the dough evenly into the bottom of the pan.

5. Place the pan in the refrigerator while you make the topping. Work the remaining 1/4 cup flour into the remaining dough with your fingers so that it forms small crumbs. Set aside.

6. Prepare the filling: In a medium saucepan, combine the filling ingredients.

7. Heat over medium-heat, stirring occasionally.

8. Let the mixture gently boil, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly.

9. Pour the mixture into a bowl to cool for at least 5 minutes.

Assemble the bars

1. Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top.

2. 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 for at least 15 to 20 minutes.

3. Cut the sides of the pan to loosen the bars. Then use the parchment paper to lift the bars out of the pan and transfer to a cutting board.

4. Cut the slab of bars into 2-inch squares.

Nutrition Information: