Vanilla Cream Crumb Bars
Three-layer dessert bars featuring a buttery shortbread crust, a silky vanilla custard cream filling, and a golden brown sugar crumble topping. Perfectly indulgent, easy to make, and ideal for sharing.
- Total Time3 hours 10 minutes
- Yield9 servings 1x
Ingredients
Units
Scale
Shortbread Crust
- 1 cup all-purpose flour (125 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature (1 stick / 113 g)
Vanilla Cream Filling
- 1 cup whole milk (244 g)
- 1/2 cup heavy whipping cream (119 g)
- 1/2 cup granulated sugar (100 g)
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Crumble Topping
- 3/4 cup all-purpose flour (94 g)
- 1/3 cup light brown sugar, packed (67 g)
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled slightly (71 g)
Instructions
- Prepare the Pan: Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Lightly spray with nonstick cooking spray.
- Make the Shortbread Crust: In a medium bowl, whisk together flour, granulated sugar, and salt. Add the softened butter and mix with a fork or your hands until the mixture forms a moist, crumbly dough that holds together when squeezed, similar to damp sand with no dry patches.
- Press the Crust: Press the dough firmly and evenly into the prepared pan. Use your hands or the bottom of a measuring cup to create a smooth, level surface.
- Bake the Crust: Bake for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.
- Cook the Vanilla Cream Filling: In a medium saucepan (not a heavy-bottomed pan) over medium heat, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Cook, whisking constantly, until thickened and gently bubbling, 4 to 6 minutes. Reduce heat to low.
- Temper the Eggs: In a separate bowl, whisk together the eggs and vanilla. Slowly add about ½ cup of the hot milk mixture to the eggs while whisking to gently warm them, which prevents curdling.
- Finish the Custard: Pour the egg mixture back into the saucepan. Continue cooking over low heat, stirring constantly, until thickened to a smooth, pudding-like consistency, about 2 to 3 minutes. Do not allow the mixture to boil.
- Assemble: Immediately pour the hot filling over the pre-baked crust and spread into an even layer. Set aside.
- Make the Crumble Topping: In a small bowl, whisk together the flour, brown sugar, and salt. Pour in the melted butter and stir with a fork until moist clumps form. Use your fingers to gently squeeze portions of the mixture to create a mix of small crumbs and larger clusters.
- Add Crumble and Bake: Sprinkle the crumble evenly over the warm filling, lightly pressing a few larger pieces into the surface. Bake for 30 to 35 minutes, or until the topping is deep golden and the center has a slight jiggle.
- Cool and Chill: Let the bars cool completely in the pan on a wire rack, about 1 hour. Then refrigerate for at least 2 hours or overnight before lifting out with the parchment and cutting into bars.
Notes
For cleaner slices, chill overnight and use a sharp knife wiped between cuts. Bars keep well in the refrigerator for up to 4 days. You can add a drizzle of caramel or a sprinkle of flaky sea salt for a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 180
- Saturated Fat: 12
- Protein: 4
- Cholesterol: 95
