1. Make the crust & topping:

1. In a food processor (or bowl), pulse flour, sugar, and salt. Add cold butter; pulse until mixture resembles coarse crumbs.
2. Reserve 1 cup for the topping. Press remaining mixture firmly into bottom of a greased 9×13″ pan.
3. Bake at 350°F (175°C) for 15 minutes, until lightly golden. Cool slightly.

2. Make the vanilla cream:

1. Whisk sugar and cornstarch in a saucepan. Whisk in egg yolks, then gradually whisk in milk.
2. Cook over medium heat, stirring constantly, until thick and bubbling (~5–7 min).
3. Remove from heat. Stir in butter, vanilla, and salt until smooth.
4. Pour warm pastry cream over par-baked crust. Spread evenly.

3. Add topping & bake:

1. Sprinkle reserved crumb mixture evenly over cream (do not press down).
2. Bake 25–30 minutes, until topping is golden brown.
3. Cool completely in pan on a wire rack (pastry cream must set—this takes 2–3 hours).
4. Chill 30 minutes before slicing for clean cuts. Dust with powdered sugar if desired.

💡 Pro Tips:
– Don’t skip par-baking the crust—it prevents sogginess.
– For extra richness, use half-and-half instead of milk.
– Store covered in fridge up to 4 days; bring to room temp before serving.

Prep Time & Nutrition (per bar, makes 16):