These Vanilla Cream Crumb Bars start with a buttery shortbread crust layered with a smooth vanilla custard filling, and are finished with a golden brown crumble topping. They slice cleanly, chill beautifully, and have that classic bakery-style texture in every bite! I absolutely love them! If you love layered crumb bars, don’t miss out on my Lemon Crumb Bars for a bright, citrus version.
Ingredients & Substitutions
- Shortbread Crust: The crust is buttery, tender, and sturdy enough to hold the creamy filling. It bakes briefly before adding the custard, which helps it set and keeps the base from becoming too soft once layered.
- Milk & Heavy Cream: Using both milk and heavy whipping cream gives the filling a rich, smooth texture. Whole milk works best for structure. If needed, you can use all whole milk (and no heavy cream), but the filling won’t be quite as creamy.
- Granulated Sugar: Sweetens the custard without overpowering the vanilla flavor.
- Cornstarch: This is what thickens the filling and helps it slice cleanly. Make sure it’s fully whisked in before heating so the custard turns out silky and smooth.
- Eggs: Eggs add richness and help the filling set properly. Room-temperature eggs blend more easily and create a smoother custard.
- Vanilla Extract: The star flavor of these bars. Use pure vanilla extract for the best flavor. You could also add a small splash of vanilla bean paste for extra depth.
- Crumble Topping: Made with flour, brown sugar, and melted butter, the topping bakes into a golden, slightly crisp layer that contrasts beautifully with the creamy filling. I like to squeeze some of the mixture into larger clumps for that classic bakery-style texture. It is the same topping I used in my Strawberry Crumble Bars, which you will also want to try!
FAQs
Can I make these bars ahead of time?
Yes. These bars are excellent for making in advance since they need a chilling time to set. Bake and refrigerate the bars up to 1 day before slicing and serving.
Why does the filling need to be cooked slowly?
Cooking the filling over medium to low heat helps the cornstarch thicken the milk mixture without scrambling the eggs, creating a smooth, pudding-like vanilla cream layer.
Why shouldn’t I use a heavy-bottom saucepan for the filling?
A heavy-bottom pan can slow the heating process, making it harder for the filling to reach the gentle bubbling point needed for the cornstarch to activate and thicken properly. A standard medium saucepan allows more even heat transfer, helping the filling set into a smooth, pudding-like consistency.
Why does the crust need to be pressed firmly into the pan?
Pressing the crust firmly helps it bake into a stable shortbread-style base that holds together when sliced and supports the soft filling and crumble layers.
What if my crumble topping texture is off?
If the crumble is too dry, add a tiny splash of melted butter and mix again. If it’s too wet, sprinkle in a little more flour until small, buttery clumps form when squeezed.
Serving Ideas
- Simple & Cozy: Serve these bars chilled with a cup of coffee, tea, or cold milk for an easy dessert or afternoon treat.
- Brunch-Style Dessert: Add fresh berries, sliced bananas, or a drizzle of caramel sauce on the side for a little extra sweetness and color.
- Holiday or Potluck Ready: Cut the bars into small squares for a grab-and-go dessert tray alongside cookies or brownies.
- A La Mode: Serve each bar with a scoop of no-churn vanilla ice cream (or your favorite easy no-churn ice cream recipe) for an extra creamy, bakery-style dessert experience. The warm, buttery crumble contrasts nicely with ice cream. Yum!
How To Store Vanilla Cream Crumb Bars
To Refrigerate: Store bars in an airtight container in the refrigerator for up to 3 days. Keep them chilled since the filling is dairy-based and softens at room temperature.
To Freeze: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
Vanilla Cream Crumb Bars
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
Vanilla Cream Filling
- 1 cup (244 g) whole milk
- ½ cup (119 g) heavy whipping cream
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons (71 g) unsalted butter, melted, cooled slightly
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal. Lightly spray with nonstick cooking spray.
Shortbread Crust
- In a medium bowl, whisk 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 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 for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.
Vanilla Cream Filling
- In a medium saucepan (not a heavy-bottom 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.
- In a separate bowl, whisk together the eggs and vanilla. Slowly add about ½ cup of the hot milk mixture to the eggs to gently warm them (prevents curdling).
- 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.
- Immediately pour the hot filling over the pre-baked crust and spread into an even layer. Set aside.
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.
- 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 (it will fully set as it cools).
- 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.
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