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Caramel Crush Bars

Decadent, sweet, and chewy dessert bars featuring a buttery crumble crust, a rich creamy vanilla center, a ridiculously thick layer of gooey caramel, and a sweet drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Hours to Chill 4 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust and Topping
  • 1.5 cups all-purpose flour
  • 1 cup graham cracker crumbs finely crushed
  • 0.75 cup light brown sugar packed
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp ground cinnamon optional
  • 0.75 cup unsalted butter cold and cubed
Creamy Center
  • 14 oz sweetened condensed milk 1 can
  • 4 oz cream cheese softened
  • 1 large egg yolk
  • 1 tsp vanilla extract
Caramel Layer & Drizzle
  • 14 oz soft caramel candies unwrapped
  • 3 tbsp heavy whipping cream
  • 0.5 tsp flaky sea salt
  • 0.25 cup white chocolate chips
  • 0.5 tsp coconut oil

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer
  • Microwave-safe bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper, leaving an overhang.
  2. Whisk flour, graham crumbs, brown sugar, baking powder, salt, and cinnamon. Cut in cold butter until coarse crumbs form.
  3. Reserve 1 cup of the crumb mixture for topping. Press the remaining mixture firmly into the bottom of the pan. Bake for 10 minutes.
  4. Beat softened cream cheese until smooth. Mix in sweetened condensed milk, egg yolk, and vanilla until well combined.
  5. Melt caramels and heavy cream in the microwave in 30-second intervals until smooth. Stir in sea salt.
  6. Pour the cream cheese mixture over the warm crust. Pour the melted caramel evenly over the cream layer.
  7. Sprinkle the reserved 1 cup of crumble topping evenly over the caramel.
  8. Bake for 20-25 minutes until the topping is golden and the center is mostly set. Cool completely at room temperature.
  9. Chill in the refrigerator for at least 3-4 hours to allow the caramel to set fully.
  10. Lift bars out using the parchment sling. Melt white chocolate with coconut oil and drizzle over the top. Cut into squares with a hot, clean knife.

Notes

Always use a hot, wiped-dry knife to cut these bars to get clean layers without dragging the sticky caramel.