5 Ingredient Salted Caramel Crumble Bars Recipes

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

5 INGREDIENT SALTED CARAMEL CRUMBLE BARS

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.

SALTED CARAMEL BUTTER BARS RECIPE - (4.3/5)

Steps:

• In a large bowl, combine butter and sugars. Using hand-held mixer on medium speed, beat together until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Preheat oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the pan to form a bottom crust. Place remaining dough in refrigerator. Bake until firm and edges are pale golden brown, about 20 minutes. Let cool for 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the caramels in a microwave-safe bowl. Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust. Sprinkle the salt over top. Remove remaining dough from refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

SALTED CARAMEL-CASHEW BARS

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.