Description
Caramel Crush Bars are a delightful dessert featuring a buttery, tender base layered with gooey caramel and melty chocolate chips. This easy-to-make treat offers a perfect balance of sweet caramel, rich chocolate, and a soft yet slightly crisp cookie-like crust, perfect for sharing or enjoying as a sweet snack.
Ingredients
Scale
Base and Dough
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Fillings and Toppings
- 1 cup caramel sauce
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to ensure the bars don’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and brown sugar until the mixture is smooth and fluffy, which usually takes about 3 to 5 minutes using a mixer.
- Add Vanilla Extract: Beat in the vanilla extract until it is fully incorporated into the creamed butter and sugar mixture, enhancing the flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the butter mixture, stirring gently and just until combined to avoid overworking the dough, which could make it tough.
- Form Bottom Layer: Spread half of the prepared dough evenly into the bottom of the greased baking pan creating the base layer.
- Add Caramel and Chocolate: Pour the caramel sauce evenly over the dough base, then sprinkle a layer of chocolate chips on top of the caramel for a rich, sweet topping.
- Top with Remaining Dough: Crumble the remaining dough over the caramel and chocolate layer, covering as much as possible to create a textured top crust.
- Bake the Bars: Bake in the preheated oven for 25 to 30 minutes or until the bars turn golden brown on the edges and the center is set but still soft, ensuring a chewy middle and crisp edges.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting them into 12 squares to prevent breaking and to let the layers set perfectly.
Notes
- For easy removal, line the baking pan with parchment paper before greasing.
- You can warm the caramel sauce slightly if it’s very thick to make spreading easier.
- Use good quality chocolate chips for a richer flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: sprinkle a pinch of sea salt on top before baking for a sweet and salty twist.
