Cinnamon Caramel Crumble Bars

I've been wondering for a while if I could make a caramel version of the berry crumble bars my work friends loved so much. Then I thought maybe a layer of cinnamon and sugar--like cinnamon roll filling-- would also be tasty. Then it dawned on me: why not do BOTH at the same time? So that's what I did here. I took my salted caramel sauce recipe, added a tablespoon of cinnamon, and used that instead of the berry jam, and WOW. It really works.

These bars are chewy, cinnamony, buttery, and super satisfying. Kind of like a snickerdoodle-oatmeal cookie-cinnamon roll combo. Very nice. 

If you like cinnamon but don't want it to be too intense, maybe reduce the amount from 1 tablespoon to 2 teaspoons. 

Cinnamon Caramel Crumble Bars

Adapted from Feasty Travels


Ingredients: 

Sugar Cookie Crust

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar

Filling

• About 1 cup cinnamon caramel (recipe below) OR stir 1 tablespoon of cinnamon into a jar of caramel sundae topping 

Crumble Topping

• 3/4 cup all-purpose flour
• 2/3 cup rolled oats
• 1/3 cup dark brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons butter, melted

Instructions:

• Preheat oven to 350 degrees Fahrenheit

• Line an 8"x8" pan with parchment paper and set aside.

• In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla and beat until fluffy.

• Add the flour, baking powder and salt and mix just until combined.

• Spread cookie dough evenly into bottom of prepared pan.

• Stir the caramel until it's loose, and then use an offset spatula or back of a small spoon to spread evenly across the cookie layer in the pan.

• Make the crumble topping by first mixing all of the dry ingredients in a medium size bowl. Add the melted butter and mix with a spoon and then with your hands. Squeeze the mixture a bit to get some chunky crumbles.

• Sprinkle the crumble topping evenly over the caramel.

• Bake at 350 degrees Fahrenheit for 48-53 minutes, or until top is well browned, and edges have puffed up the sides of the pan. (The edges end up pretty chewy, like brownie edges, and the center is more soft and tender.)

• Remove pan to a cooling rack to cool for about 15 minutes before pulling out of the pan by the parchment paper and setting on the rack to cool completely.

• Cut into bars when completely cool. 

• Store leftovers in an airtight container.

Makes about 24 small bars or 12 large

Cinnamon Caramel

Ingredients:

• 2/3 cup heavy cream
• 1 tablespoon butter
• 2/3 cup white sugar
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon

Equipment/Tools:

• clean & warm 1/2 pint mason jar
• heavy-bottomed saucepan
• small saucepan
• wire whisk
• silicone spatula
• measuring cups and spoons

Instructions:

• Place cream and butter in the small saucepan over low heat. Once it's hot, you can turn it off. Keep an eye on it to make sure it doesn't boil.
• Place the clean mason jar on the stove to stay a little warm while you make the caramel sauce.
• Pour the sugar into the large saucepan set over medium heat.
• It will take a while, like 5-8 minutes before you start seeing the sugar start to melt. When you start seeing melted patches, start gently swirling the pan to evenly distribute the sugar and prevent any burned spots. 
• Continue melting and swirling the sugar until it's a deep amber color. Once it's deep amber, remove from the heat and pour in about half of the cream, which will bubble up violently. 
• Whisk the sugar and cream together, making sure to get any sugar in the corners of the pan. 
• Whisk in the remaining cream, and then the salt. Whisk until smooth, again paying attention to the corners of the pan. 
• Pour the caramel sauce into the mason jar, scraping all the goodness in using a silicone spatula. 
• Allow caramel to cool for about 10 minutes before stirring in the cinnamon. 
• Once the caramel jar is cool enough to touch without hurting yourself, put the top on the jar (not too tight), and allow to cool completely before using in the recipe above or placing in the refrigerator.