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Salted Caramel Crumb Bars with Buttery Shortbread

These rich caramel crumb bars combine a buttery shortbread base, salted caramel filling, and a crisp crumb topping. They’re perfect for anyone who loves gooey caramel and tender shortbread.

Stack of 3 caramel crumb bars

Decadent Caramel Crumb Bars

If you adore gooey caramel, these caramel crumb bars are a must-try. They are rich and buttery with a thick layer of sweet, salted caramel sandwiched between a sturdy shortbread base and a crumbly topping. These bars feel special enough for the holidays but are delightful any time of year. Serve them in large pieces as a dessert or cut them smaller for a cookie platter.

The shortbread dough is used twice: once pressed into the pan as a firm base, and again after chilling to make the crumble topping. The base supports the caramel without being overly sweet so the caramel remains the star. You press a little more than half the dough into the pan and bake it briefly to set. The remaining dough is combined with a bit of brown sugar so it breaks into a true crumb before being scattered over the caramel layer and baked until golden.

You can use a thick, jarred store-bought salted caramel or make your own. The caramel recipe here makes just over 1 cup, and this recipe uses 2/3 cup, so you’ll have a bit leftover. I recommend a sauce that’s spoonable rather than a thin squeeze-tube variety so it holds its shape between the layers.

6 caramel butter bars on a cooling rack

Baking Tips & Tricks

  • You must bake the shortbread base on its own first; otherwise it will remain raw. Bake until the top looks set and begins to turn light golden (about 20–25 minutes).
  • Cool the base for at least 20 minutes before adding the caramel. If the base is still hot, the caramel can seep in and make the shortbread soggy.
  • Make sure the caramel is properly salted — that salty contrast keeps the bars from tasting too sweet.
  • Cool the bars completely before slicing. Allow at least 2–3 hours (or up to 4) so the caramel firms. Cutting while warm will cause the caramel to ooze.

Caramel crumb bar on a plate

Want more caramel recipes? Try the caramel desserts you love for extra inspiration.

3 caramel crumb bars, stacked one on top of each other

5 from 3 votes

Caramel Crumb Bars

By: Fiona Dowling
Rich caramel crumb bars with a buttery shortbread base and a salted caramel center.
Prep: 45
Cook: 45
Cooling: 4
Total: 5 30
Servings: 12 pieces
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Equipment

  • 8×8 inch baking tin (20×20 cm)

Ingredients

Salted Caramel Sauce (or use your own)

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (84 grams), cut into pieces
  • 1/2 cup heavy cream (120 ml)
  • 1/2 teaspoon coarse salt

Shortbread Base and Crumb Topping

  • 3/4 cup unsalted butter (168 grams), melted
  • 3/4 cup granulated sugar (150 grams)
  • 1 3/4 cups all-purpose flour (219 grams)
  • 3 tablespoons cornstarch (22.5 grams), AKA cornflour in Australia
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar, light brown recommended

Caramel Layer

  • 2/3 cup salted caramel sauce (160 ml)

Instructions

Caramel Sauce

  • Add the sugar to a medium saucepan over medium heat.
  • Stir occasionally with a heatproof spatula. The sugar will clump and then melt into an amber liquid.
  • When the sugar is fully melted, add the butter carefully and stir. The mixture will bubble up; take care. Stir until the butter combines.
  • Reduce heat to low, stir in the cream, and whisk until smooth and combined.
  • Remove from heat, stir in the salt, and cool completely before using.

Caramel Crumb Bars

  • Preheat oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) pan with parchment, leaving an overhang.
  • In a medium bowl, whisk melted butter and granulated sugar. Reserve the brown sugar for later.
  • Stir in flour, cornstarch, and salt until a thick, slightly crumbly dough forms.
  • Press a little more than half the dough into the bottom of the prepared pan, then refrigerate the remaining dough.
  • Bake the base for 20–25 minutes, until set and beginning to turn golden. Keep the oven on.
  • Remove and cool the base for 20–30 minutes; this prevents sogginess when you add the caramel.
  • Spread 2/3 cup salted caramel over the cooled base. If you made extra caramel, you’ll have leftover.
  • Mix the chilled remaining dough with the 2 tablespoons brown sugar until crumbly.
  • Crumble this mixture over the caramel. Larger crumbs work well because they are less likely to dissolve into the caramel.
  • Return to the oven and bake 25–30 minutes, until the top is golden and no longer doughy. The caramel will bubble during baking.
  • Cool the pan completely for at least 3 hours (or chill to speed up). Then lift out using the parchment and slice with a sharp knife.

Notes

  1. Caramel Sauce: The caramel recipe yields slightly more than 1 cup; store leftovers in an airtight container in the fridge for up to 3 weeks. If using store-bought sauce, choose a thick, jarred variety with a noticeable salt level.
  2. Storage: Store bars in an airtight container for up to 5 days, preferably refrigerated. They freeze well for up to 2 months; thaw in the fridge before serving.
  3. Nutrition: Nutrition information is an estimate per bar assuming 12 equal pieces.

Nutrition

Calories: 263kcal, Carbohydrates: 38g, Protein: 2g, Fat: 12g

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