Caramel Crumb Bars

Name: Caramel Crumb Bars
Total time: PT0D0H0M
Yield: makes 32
Ingredients: 20 tbsp. unsalted butter, softened, plus more for pan; 2 1 ⁄ 2 cups flour, plus more for pan; 1 ⁄ 2 cup sugar; 1 tsp. vanilla extract; 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 4 cup packed dark brown sugar; 1 tbsp. light corn syrup; 1 (14-oz.) can sweetened condensed milk

Serves
makes 32

TODD COLEMAN

In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping — rich caramel and a crumbly butter streusel — makes them a perfect holiday treat.

Ingredients

20 tbsp. unsalted butter, softened, plus more for pan
2 ¹⁄₂ cups flour, plus more for pan
¹⁄₂ cup sugar
1 tsp. vanilla extract
¹⁄₄ tsp. kosher salt
¹⁄₄ cup packed dark brown sugar
1 tbsp. light corn syrup
1 (14-oz.) can sweetened condensed milk

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Instructions

Step 1

Heat oven to 350°. Line a 9" x 13" baking sheet with parchment paper; grease and flour. In a mixer fitted with a paddle, beat together 16 tbsp. butter, sugar, vanilla, and salt until fluffy. Add 2 1⁄4 cups flour; mix. Transfer 3⁄4 dough to pan; press into bottom; chill. Rub remaining dough and flour into large crumbles; set aside. Combine remaining butter, brown sugar, syrup, and milk in a 2-qt. saucepan. Cook, stirring, over medium-high heat to make caramel, 8–10 minutes. Pour over dough; scatter crumbles over top. Bake until golden, 25–30 minutes. Let cool. Cut into bars.