I made these today and they are yummy! Thought I'd share the recipe, if anybody might be interested.
_________________________________________________________________
From The Modern Baker by Nick Malgieri
Caramel Crumb Bars
Dough
8 oz unsalted butter (2 sticks), softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
2-1/2 cups all-purpose flour, divided (keep 1/4 cup for crumbs)
Filling
4 Tbsp unsalted butter
1 Tbsp light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14 oz) can sweetened, condensed milk (nonfat will work)
One 9 x 13 x 2 inch pan, buttered and lined fully (bottom and sides) with buttered parchment or foil
Set rack in lowest level of oven and preheat to 350 degrees.
For the dough, beat the butter, sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2-3 minutes. Add the vanilla.
On lowest speed, beat in 2-1/4 cups flour, scraping the bowl and paddle with a rubber spatula, continuing to mix until the dough is smooth, and the flour has been absorbed.
Remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. Using your palm, press the dough down evenly, without compressing it too much. Chill the dough lined pan. Work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8-1/4 inch crumbs. Set aside at room temperature.
For the filling, in a medium saucepan, combine all filling ingredients and simmer, stirring occasionally. All the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Pour into a stainless steel bowl to cool for 5 minutes.
Remove the dough lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. Scatter the crumb mixture on the filling.
Bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.
Cool in the pan on a rack until lukewarm, 15-20 minutes. Lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into 2-inch squares.
_________________________________________________________________
From The Modern Baker by Nick Malgieri
Caramel Crumb Bars
Dough
8 oz unsalted butter (2 sticks), softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
2-1/2 cups all-purpose flour, divided (keep 1/4 cup for crumbs)
Filling
4 Tbsp unsalted butter
1 Tbsp light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14 oz) can sweetened, condensed milk (nonfat will work)
One 9 x 13 x 2 inch pan, buttered and lined fully (bottom and sides) with buttered parchment or foil
Set rack in lowest level of oven and preheat to 350 degrees.
For the dough, beat the butter, sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2-3 minutes. Add the vanilla.
On lowest speed, beat in 2-1/4 cups flour, scraping the bowl and paddle with a rubber spatula, continuing to mix until the dough is smooth, and the flour has been absorbed.
Remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. Using your palm, press the dough down evenly, without compressing it too much. Chill the dough lined pan. Work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8-1/4 inch crumbs. Set aside at room temperature.
For the filling, in a medium saucepan, combine all filling ingredients and simmer, stirring occasionally. All the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Pour into a stainless steel bowl to cool for 5 minutes.
Remove the dough lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. Scatter the crumb mixture on the filling.
Bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.
Cool in the pan on a rack until lukewarm, 15-20 minutes. Lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into 2-inch squares.
