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Caramel Crumb Bars

Caramel crumb bars with a buttery shortbread-style oat crumble base and topping, plus a thick caramel layer cooked to 235°F. Bake until the crumble turns golden, then cool completely for clean slices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble (base and topping)
  • 2.5 cup all-purpose flour
  • 2 cup rolled oats
  • 1.5 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup unsalted butter cold, cubed
For caramel filling
  • 1 cup unsalted butter
  • 2 cup brown sugar packed
  • 0.5 cup heavy cream
  • 2 tbsp light corn syrup
  • 1 tsp vanilla
  • 0.5 tsp salt
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake the base
  1. Preheat oven to 350°F, then line a 9x13 pan with parchment. This prevents sticking so you can lift the bars out cleanly.
  2. Make crumble by combining flour, oats, brown sugar, cinnamon, baking soda, and salt, then cutting in cold butter until crumbly. Stop when you see even sandy crumbs with no large butter chunks.
  3. Press 2/3 of the crumble mixture firmly into the pan. Bake for 12 minutes until the edges look set and lightly golden.
Make caramel and finish baking
  1. Make caramel by melting butter and brown sugar over medium heat. Stir until smooth and bubbling.
  2. Add heavy cream and corn syrup, then cook to 235°F. Watch for a thick, glossy caramel as it approaches the temperature.
  3. Remove from heat and stir in vanilla and salt. The mixture should look thick and cohesive right after cooling off the heat.
  4. Pour the hot caramel over the baked hot base. Spread gently so it reaches the corners without disturbing the crust too much.
  5. Crumble the remaining mixture over the caramel in an even layer. Bake for 18-20 minutes until the top is golden and fragrant.
  6. Sprinkle with flaky sea salt while warm. Cool completely before cutting for thick caramel layers and clean edges.

Notes

Pro tip: for a gooey caramel center, use a thermometer and stop the caramel at exactly 235°F, then pour over the hot base immediately. Store bars airtight in the fridge for up to 5 days; freeze up to 2 months if wrapped well and thaw in the fridge overnight. For a lighter swap, use reduced-fat heavy cream, but expect slightly softer caramel set.