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Pumpkin Pie Chia Pudding Recipe

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4 from 12 reviews

These Salted Caramel Crumb Bars feature a luscious layer of creamy salted caramel sandwiched between a buttery cookie crust and a crumbly topping. Perfectly balanced with a hint of sea salt, these bars are a delightful dessert that will satisfy any sweet tooth and make a wonderful treat for gatherings or an indulgence any day of the week.

Ingredients

Crust and Crumb Topping

  • 2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour

Caramel Filling

  • 50 caramel candies, unwrapped (about 14 ounces)
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons sea salt flakes

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325 degrees F (163 degrees C). Spray a 9×13-inch baking pan with baking spray and set aside.
  2. Cream the base ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, powdered sugar, and kosher salt. Cream them together on medium speed for 2-3 minutes until smooth and fluffy.
  3. Add vanilla: Mix in the vanilla extract until well combined.
  4. Incorporate the flour: With the mixer on low, add the flour one cup at a time, mixing until a dough forms. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
  5. Form the crust: Transfer about one-third of the dough into the prepared baking pan. Press it down evenly with your fingers to create a firm base layer. Wrap the remaining dough in plastic wrap and refrigerate to chill.
  6. Bake the crust: Bake the crust for approximately 20 minutes, or until the edges begin to turn lightly golden. Once done, remove from oven and let it cool completely.
  7. Prepare the caramel filling: Place the unwrapped caramel candies and milk into a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring between each, until the caramel is fully melted and smooth. Stir in the vanilla extract.
  8. Assemble the caramel layer: Pour the smooth caramel mixture over the cooled crust in the pan and spread it into an even layer. Sprinkle the sea salt flakes evenly over the caramel layer.
  9. Add crumb topping: Remove the chilled dough from the refrigerator and crumble it evenly over the caramel layer. Though it may seem uneven, it will settle while baking.
  10. Bake the assembled bars: Bake again at 325 degrees F for about 30 minutes. The caramel should be bubbly and the crumb topping lightly golden when done.
  11. Cool and serve: Allow the bars to cool completely in the pan. Once cooled, cut into approximately 28 squares and serve.

Notes

  • Use good quality caramel candies for the best flavor and smoothness.
  • Chilling the dough before crumbling helps keep the topping crumbly and distinct.
  • Sea salt flakes add a nice crunchy contrast, but you can adjust the amount to your taste.
  • Ensure the crust is fully cooled before pouring caramel to prevent mixing or melting.
  • For easier cutting, refrigerate the bars until firm after cooling.

Find it online: https://recipeplenty.com/pumpkin-pie-chia-pudding-recipe/