Caramel Nutella Crumb Bars

Photo: EleanorCook

From Fearless Homemaker, adapted from Buns in My Oven

Yield: 1 serving
Community Recipe from


  • 2 stick(s) unsalted butter


  1. makes about 20 2” square bars, adapted from buns in my oven
  2. ingredients for the crust + topping

  3. 2 sticks unsalted butter, room temperature
  4. 1/2 cup sugar
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 1/2 cups all-purpose flour
  8. ingredients for the caramel & nutella filling

  9. 4 tablespoons unsalted butter
  10. 1 tablespoon light corn syrup (or cane syrup or homemade sugar syrup)
  11. 1/4 cup packed brown sugar
  12. 1 14 ounce can sweetened condensed milk
  13. 1/2 cup nutella
  14. directions

  15. preheat oven to 350 degrees + line a 13×9 baking dish with parchment paper.

  16. to make the dough, in the bowl of a stand mixer beat together the butter, sugar, + salt on medium speed until creamy using the paddle attachment. beat in the vanilla.

  17. turn the mixer to low + slowly add 2 1/4 cups of the flour, beating just until the dough becomes smooth + the flour is incorporated.

  18. press 3/4 of the dough in the prepared baking dish. press the dough evenly to form the bottom layer. refrigerate while you prepare the crumb topping + filling.

  19. add the remaining 1/4 cup of flour to the remaining dough + beat together until coarse + crumbly. do not over mix.

  20. for the caramel filling, place the butter, corn syrup, brown sugar, + condensed milk in a saucepan over medium low heat. bring to a simmer, whisking occasionally. when the mixture begins to boil, whisk frequently until it darkens + begins to get thicker, about 10 minutes. remove from the heat + allow to cool for 10 minutes.

  21. remove the pan from the refrigerator + spread on a layer of the nutella using an off-set spatula. you may need to warm the nutella in the microwave for a bit to soften it up enough to spread easily.

  22. pour the caramel filling over the nutella layer + spread evenly with the spatula.

  23. sprinkle on the crumb topping.

  24. bake for about 30 minutes or until the filling is a dark caramel color + lightly bubbling. cool on a wire rack for 15 minutes + then cut into squares.
March 2012

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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