Wednesday, December 11, 2013

Caramel Crumb Bars (Freezer-Friendly)
These are really delicious and tasted great right out of the freezer! A perfect dessert/snack!


    For the dough
    • 16 tablespoons unsalted butter, at room temperature, plus more for greasing the pan ( 2 sticks)
    • 1/2 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour ( spoon flour into a dry-measure cup and level off)
    For the filling
    • 4 tablespoons unsalted butter
    • 1 tablespoon light corn syrup
    • 1/4 cup packed dark brown sugar
    • 1 (14 ounce) cans sweetened condensed milk


  1. Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper.
  2. For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
  3. Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.