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Blueberry Lemon Caramel Bars

These Blueberry Lemon Caramel Bars are a delicious springtime dessert that feature a buttery cookie base, sweet blueberry caramel, tangy lemon curd, and creamy white chocolate.
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Prep Time 30 mins
Cook Time 1 hr 10 mins
Cooling Time 6 hrs
Total Time 7 hrs 40 mins
Course Dessert, Snack
Cuisine American
Servings 32 bars

Equipment

  • Stand or Hand Mixer
  • Traditional or Immersion Blender
  • Candy Thermometer

Ingredients
  

Cookie Base

  • 1 cup salted butter, softened
  • 1 ½ cup granulated sugar
  • 2 large whole eggs
  • 2 egg yolks
  • 5 tsp vanilla extract
  • 3 cups all-purpose flour
  • ½ tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cornstarch

Blueberry Caramel

  • 24 oz. fresh blueberries
  • 1 cup salted butter
  • 1 cup heavy cream
  • 6 tbsp water
  • ½ cup light corn syrup
  • 2 cups granulated sugar

Lemon Curd

  • 5 large eggs
  • 1 ½ cup granulated sugar
  • 1 ¼ cup freshly squeezed lemon juice (from about 8 medium/small lemons)
  • ¼ cup lemon zest
  • 1 pinch kosher salt
  • 10 tbsp salted butter

Blueberry Lemon Caramel Bars Additional Ingredients

  • 12 oz. white chocolate
  • 6 oz. blueberry preserves

Instructions
 

Cookie Base

  • Preheat oven to 350°F. 
    Line an 9-inch x 13 inch baking dish with aluminum foil, leaving excess over the edges (this will help remove the bars from the dish at the end).
  • In a stand mixer or using a hand mixer and a large bowl, cream together the softened butter and sugar on medium speed until fluffy. Beat in the eggs, egg yolks, and vanilla extract.
  • In a separate bowl, whisk together the dry ingredients - flour, salt, baking powder, baking soda, and cornstarch. Slowly combine the dry ingredients into the wet ingredients, ½ cup at a time, until a thick dough forms.
  • Press the cookie dough in an even layer into the prepared baking dish. Bake for 25 minutes, until just set and lightly browned.
  • Once finished baking, use a spatula or wooden spoon to press the cookie base down, creating a well of sorts, to hold the caramel.

Blueberry Caramel

  • Ensure the cookie base is finished and ready to go.
  • In a medium saucepan, bring the fresh blueberries and ½ cup water to a simmer. Cook until the berries are softened and the added water is evaporated, about 20 minutes. Puree the berries in a blender or with an immersion blender.
  • Cut the butter into chunks, then combine with the heavy cream in a microwave-safe bowl. Heat in the microwave for about 2-3 minutes until the liquid is warm and butter has melted. Set aside.
  • In a large saucepan combine the water, corn syrup, sugar, and pureed blueberries.
    Use a spoon to gently stir the sugar into the liquid.
  • Heat over medium heat until the sugar has come to a boil.
    Attach a candy thermometer to the side of the saucepan. Cook the sugar for 5 to 10 minutes, stirring often, until the sugar reaches a temperature of 320 °F.
  • As soon as the sugar reaches 320 °F, carefully pour about ¼ cup of the butter and cream mixture into the sugar, then stir. Repeat with the remaining cream and butter (adding a ¼ cup of it at a time then stirring). 
    *The sugar will bubble as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
  • Continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 °F.
    When this temperature is reached, pour the caramel over the cookie base.
  • Allow the caramel/cookie base to cool in the refrigerator at least 4 hours, or overnight, before continuing.

Lemon Curd

  • *The Lemon Curd can be made ahead of time and stored in an airtight container in the refrigerator.
    In a medium saucepan over medium heat, whisk the eggs and sugar until combined.
    Add the lemon juice, zest, and salt. Continue whisking and cooking until just slightly thickened.
  • Add the butter to the sugar mixture and continue whisking until melted.
    Continue whisking until the mixture begins to thicken and coat the back of a spoon.
  • Remove from heat and let cool.

Blueberry Lemon Caramel Bars

  • Complete the cookie base and caramel steps.
  • Complete the lemon curd.
  • If using white chocolate bars, chop the bars into pieces. Melt the white chocolate in a microwave safe bowl, heating for 20 seconds at a time and mixing in between to prevent burning.
    Pour the white chocolate evenly over the caramel layer.
  • Dollop the lemon curd and blueberry preserves across the white chocolate, a few tablespoons at a time, scattering them across the surface.
    Using a chopstick or end of a spoon, swirl the lemon curd and blueberry preserves into the white chocolate, to your liking.
  • Allow the bars to cool in the refrigerator for at least 2 hours before removing from the baking dish (using the foil to help lift from the dish) and slicing with a large knife.
  • Serve and enjoy!
Keyword Blueberry Lemon Caramel Bars, lemon curd, spring baking, sugar cookies