Yields: 16 squares
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Cooling Time: 1 hour
Ingredients
For the crust & topping:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 2 ½ cups (310 g) all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
For the filling:
- 1 can (14 oz / 400 g) dulce de leche (store-bought or homemade)
- ¼ tsp sea salt (optional, for a salted caramel version)
Instructions
1.
Prepare the oven & pan
- Preheat oven to 350°F (175°C).
- Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2.
Make the crust & topping
- In a large bowl, cream together the butter and brown sugar until smooth and fluffy (about 2 minutes).
- Add in the flour, salt, and vanilla extract. Mix until crumbly.
- Set aside 1 cup of this mixture for the topping.
- Press the remaining dough evenly into the bottom of the prepared pan.
3.
Bake the crust
- Bake for 15 minutes, or until lightly golden around the edges.
- Let cool for 5 minutes.
4.
Add the filling
- Spread the dulce de leche evenly over the warm crust.
- Sprinkle with a pinch of sea salt, if using.
- Crumble the reserved dough over the top.
5.
Bake again
- Bake for 20–22 minutes, until the top is golden and the caramel is bubbling slightly.
6.
Cool & serve
- Let cool completely in the pan (you can chill it for faster setting).
- Once cooled, lift out using the parchment, cut into squares, and enjoy!
Storage Tip:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Want a twist? You can mix chopped pecans or chocolate chips into the crumble topping.
Let me know if you’d like a gluten-free or vegan version!