Smooth cinnamon caramel is the star in these Cinnamon Caramel Nut and Crumble Bars. A layer of sweet shortbread holds homemade caramel that is topped with a spice nut crumble topping. This is an easy small batch recipe for dessert bars that are diverse in flavor and texture and great for the holiday's!
Prep Time20 minutesmins
Cook Time16 minutesmins
Total Time36 minutesmins
Course: Dessert
Cuisine: American
Keyword: Caramel Bars, Cinnamon, Nut Crumble, Shortbread, Small Batch
1/4cupof the reserved shortbread dough (see instructions)
1tablespoonall-purpose flour
1tablespoonlight brown sugar
3tablespoonsmixed nuts, chopped
1/2teaspoonground cinnamon
Instructions
Preheat the oven to 350Fo degrees and adjust the oven rack to the middle position.
Line a 6×6 inch square cake pan with parchment paper: Cut two strips of parchment to fit the sides of the pan, and long enough to hang over the sides. Line the pan with the paper strips crossed. This creates a sling to lift the bars out of the pan, and keeps the caramel from sticking to the sides of the pan.
Shortbread
In a medium mixing bowl, add the flour, sugar, and butter cubes. Cut the butter into the flour using a pastry cutter or two forks, until a crumbly moist dough forms. This may take a few minutes for the butter to moisten the flour.
Reserve 1/4 cup of the dough for the crumble topping.
Press the remaining 1/2 cup of dough into the bottom of the prepared pan. Bake for 10 minutes and until the edges are golden. Set on a wire rack, and keep the oven on.
Cinnamon Caramel
While the shortbread is baking, make the caramel.
In a small heavy bottom saucepan, add the sweetened condensed milk, cream, butter, and brown sugar. Cook over medium heat until the mix comes to a boil, stirring occasionally. Reduce the heat to medium-low and cook, stirring occasionally, at a low boil for 10 minutes, until it thickens to caramel.
Remove from the saucepan from the heat and stir in the cinnamon. Cool the caramel in the saucepan for at least 5 minutes.
Nut Crumble Topping
While the caramel is cooling, make the crumble topping.
In a small mixing bowl, add the 1/4 cup of the reserved shortbread dough, 1 tablespoon of flour, 1 tablespoon of brown sugar, chopped nuts, and cinnamon. Mix until it is a coarse meal.
Baking the Bars
Pour the caramel over the top of the pre-baked shortbread. Then sprinkle the nut crumble evenly over the top of the caramel.
Bake the bars for 13-16 minutes, or until the caramel starts to bubble and the crumble turns golden brown.
Cool the bars in the pan set on a wire cooling rack, until they are completely cool. You can either cut and serve the bars from the pan. Or carefully lift the bars out of the pan using the parchment paper sling. Cut to desired shapes and sizes and enjoy!