Caramel Crumb Bars with buttery shortbread base, smooth salted caramel filling, and golden crumb topping.

Scale

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon coarse salt

3/4 cup unsalted butter, melted

3/4 cup granulated sugar

1 3/4 cups all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons brown sugar

2/3 cup salted caramel sauce

1. Melt sugar over medium heat until amber.

2. Stir in butter carefully until mostly combined.

3. Lower heat and whisk in cream until smooth.

4. Remove from heat, stir in salt, and cool fully.

5. Preheat oven to 325F and line 8×8 pan with parchment.

6. Mix melted butter and sugar.

7. Stir in flour, cornstarch, and salt.

8. Press over half into pan and bake 20-25 minutes.

9. Cool base 20 minutes.

10. Spread 2/3 cup caramel on top.

11. Mix brown sugar into remaining dough and crumble over caramel.

12. Bake 25-30 minutes until golden.

13. Cool fully before slicing.

Cool completely before slicing for clean layers.

Store in fridge for best texture.

Use sharp knife for neat squares.