Caramel Nut Strudel Bars
📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and decadent layered bar featuring a crunchy corn flake and nut streusel that serves as both the crust and the topping. The filling is a gooey, buttery caramel cooked on the stovetop.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 35 mins | 24–36 bars |
🔪 Key Equipment
- 9x13 inch baking pan
- large bowl
- pastry blender
- medium saucepan
- wire rack
Ingredients
For the Streusel Crust/Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | all-purpose |
| 2/3 cup | Sugar | granulated |
| 1 1/2 cups | Corn Flakes | crushed |
| 1 1/2 cups | Nuts | chopped |
| 4 ounces | Butter | cold, cubed |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 12 ounces | Butter | 3 sticks |
| 2 1/4 cups | Sugar | granulated |
| 2 teaspoons | Cornstarch | none |
| 1/2 cup | Corn Syrup | none |
Instructions
Step 1: Prepare Crust
- Preheat the oven to 350°F and grease a 9x13 inch baking pan.
- In a large bowl, combine 1 cup flour, 2/3 cup sugar, 1 1/2 cups corn flakes, and 1 1/2 cups nuts.
- Cut in the 4 ounces cold butter until the mixture is crumbly.
- Reserve 1/3 of the mixture for the topping and press the remaining 2/3 firmly into the bottom of the pan.
Step 2: Prepare Filling and Bake
- In a medium saucepan, combine 12 ounces butter, 2 1/4 cups sugar, 2 teaspoons cornstarch, and 1/2 cup corn syrup.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Pour the hot filling over the crust and sprinkle the reserved streusel on top.
- Bake for 30-35 minutes until the edges are golden brown and the filling is set.
- Cool completely on a wire rack before cutting.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
