These Salted Caramel Crumb Bars are a slice of heaven! With rich and creamy salted caramel layered between a buttery cookie crust and crumb topping, what's not to love? Everyone will be asking for this recipe.
Begin by preheating your oven to 325 degrees F. Spray a 9x13 baking pan with baking spray. Set aside.
To the bowl of a stand mixer add the softened butter, granulated sugar, powdered sugar, and salt. With the paddle attachment, cream together for about 2-3 minutes.
Add in the vanilla and mix again to combine.
With your mixer on low, add the flour one cup at a time and mix until a dough forms. You may need to scrape the side of the bowl down to ensure everything is evenly combined.
Transfer 1/3 of the dough to your prepared pan and press with your fingers to form an even layer of dough on the bottom of the pan. Wrap the remaining dough in plastic and place it in the refrigerator to chill.
Bake the crust for about 20 minutes or until the edges just start to slightly brown. Allow the crust to cool completely.
In the meantime, prepare your caramel filling by placing the unwrapped caramels and milk into a microwave-safe bowl. Microwave for 1 minute, then stir. Continue to microwave at 30-second intervals stirring in-between until the caramel is smooth. Mix in the vanilla.
Pour the caramel mixture over the cooled crust. Spread into a uniform layer and then sprinkle evenly with your sea salt flakes.
Crumble the remaining chilled dough over the top of your caramel layer. (This will look odd but trust the process. Everything settles down in the oven.)
Bake again (at 325 degrees) for about 30 minutes. The caramel should be bubbly and the topping will be lightly golden.
Cool completely, then cut into squares for serving.
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Notes
*For the caramel candies, you will want the Kraft or Brach's caramels. You can find those HERE or HERE.**Any flakey sea salt will work here, but my favorite is Maldon. I buy it by the tub, but you can get a smaller quantity here.