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.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe 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

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